This easy, one bowl, vegan brownie baked oatmeal will be your new favorite breakfast prep! It’s delicious, simple, and filling for all!
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While I LOVE our vegan banana bread baked oatmeal, we’re even more confident that you’ll love this vegan brownie baked oatmeal.
If you have never had baked oatmeal before, then you don’t even know what you are missing. Even if you swear you don’t like the texture of traditional oatmeal, we would encourage you to give this recipe a try because the texture difference by simply baking it will wow you!
It uses simple pantry staples so the ingredients you likely already have on hand, so you never had to worry about running out for anything.
No matter the time of the year, this vegan baked oatmeal recipe will be a hit!
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Why You’ll Love Vegan Brownie Baked Oatmeal
- No Mushy Texture – One of the biggest complaints about oatmeal is that the texture is mushy; however, with baked oatmeal, that’s not a concern. Baking allows for it to crisp up on the tops and edges and perfect cook the oatmeal itself. If you love oatmeal cookies, you’ll love baked oatmeal as well.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This vegan banana bread baked oatmeal has all the flavor you could want inside of it! Thanks to the banana, nuts, and optional chocolate chips, you have a really great balance of flavor that you’ll love.
- No banana – so many people asked us to make a banana-free baked oatmeal and here you go!
🥳 Get the Full Recipe
Vegan Brownie Baked Oatmeal
Ingredients
- 2 cups dairy free milk (480g)
- ½ cup peanut butter (135g)
- ⅓ cup maple syrup (105g)
- 1 teaspoon vanilla
- 2 cups oat flour* (220g)
- 3 tablespoon cocoa powder
- 1 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegan chocolate chips + more for topping (85g)
Optional Toppings
- vegan whipped cream
- vegan yogurt
- maple syrup
- fresh fruit
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish. Set aside.
- In a large mixing bowl, add dairy free milk, peanut butter, maple syrup, and vanilla. Whisk well to combine until no chunks of nut butter remain.
- Into the same bowl, add oat flour, cocoa powder, flax, baking powder, and salt. Whisk to combine. Add chocolate chips and stir together.
- Pour the oat mixture into the prepared baking pan. Using a spatula, gently smooth into an even layer. Top with more chocolate chips and dollops of more peanut butter swirled across if desired.
- Place into the oven and bake for 40 to 50 minutes or until the edges are slightly browned. Remove from the oven and let it cool completely before cutting.
- You can serve as-is or with toppings of your choice. Can be served warm or chilled. Store leftovers covered in the refrigerator for up to 5-7 days.
Notes
Video
Nutrition
Frequently Asked Questions:
For the peanut butter, you can replace with any safe nut butter or sun butter that you can have, just noting to be mindful of the taste variations in whatever you use. For the Also, use a Top 8 Free safe vegan chocolate chip brand.
Once it has cooled for a few minutes, you can cut the dish into 6-9 squares or other desired size. Serve as is or add options toppings like vegan whipped cream and fresh fruit to it.
Baked oatmeal can be eaten however you wish – some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Baked oatmeal should be store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Since make and let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
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I’ve made this multiple times. It’s amazing. I either eat as breakfast or as a dessert! Love it!
love that you have both options!
hello i want to make this but i dont have ground flax, what can i use to replace this? an egg? or coconut oil, or even LSA mix?
thank you 🙂
Yes, you can sub with 1 tbsp chia seeds or LSA mix, as the flaxseeds are being used mostly for additional nutrition here.
I’ve made this twice and I’ll be making it many more times!!! In fact I’m eating it now with a cup of almond milk latte for breakfast.
my first attempt I made the mistake of measuring 2 cups of oats before I turned them into flour, so my batter was a bit wet, bit they still turned out good. the second time I measured properly and they were perfect. I also added some chocolate protein powder. so so good, thank you!!!
So glad you gave it a try!
Solid, simple, and tasty treat. Note the video of this and the written instructions indicate different rising agents. The written recipe has baking powder. The video states soda. I plan to use the powder for the added rise, plus it already has 1 tsp of salt so not more soda is needed.
So glad you like it. Yes, there’s a typo in the video and a pinned comment to the top of the post that states the error and it should be powder. Written recipe is written correctly.
It was a hit! Yummy and dense. I prefer it cold.
Nice!
I’m on a no salt diet. Can I leave out the salt?
Sure, it won’t affect the baking of the actual recipe; however, salt does enhance the flavor so you will be loosing some of that, but if you’re already getting used to a no salt diet, then you’re probably already aware of this. Hope that helps!
Just made this and it is delicious!! Will be making it many more times!
so glad to hear that!
I made this last night and tried it straight out of the oven. It’s tasty and is a great make-ahead breakfast option.
I did end up doubling the oats (4 cups; 2 blended and 2 whole) because it was straight liquid with just two cups. But it ended up great and INCREDIBLY filling.
It’s perfect for breakfast because it’s sweet but definitely NOT a dessert. I will absolutely be making this over and over.
Hi Nicole. I’m not sure what happened for you, but this recipe shouldn’t be “straight liquid” at all. It should be a little thicker than a pancake batter, almost like most cake batters. Is there any chance you mismeasured the non-dairy milk or any of those ingredients?
mine came out straight liquid as well and I followed the recipe exactly. had to double the oats.
Are you leaving the oats whole or blending?
Hi Nicole and Meghan! I want to start off by saying thank you for making our recipe. We know the effort to make something takes both your time and money and we appreciate you trusting our recipes to try. We take the creation of our recipes very seriously, so when we post something and there seems to be a problem, we definitely want to try to address that immediately.
We want to let you know that we’ve made some slight changes to the way the recipe was written to hopefully help and clarify the difference when using oat flour (blended oats) versus whole oats. We went back into the kitchen and tested both ways. While the whole oats batter is definitely more liquidy than the oat flour version, both cook up perfectly when no changes are made to the recipe. The oat flour metric number was slightly off, and that has been remedied.
Thank you both for your feedback! We look forward to hearing your feedback on other recipes, hopefully all positive!
I have just put mine in the oven and can def see that its milkier and runnier than the example. I used Oat milk, yours looked much thicker. Im guessing this is the reason?
Yes, different kinds/brands of plant milk can vary in thickness and water content. But I have also had the experience of using a different plant milk and while it was thinner prior to baking, after baking it was absolutely fine.
• If this didn’t turn out for you, and you would like to try again using the same milk: Next time, reduce the milk slightly or add 1–2 more tablespoons oats or flax to thicken.
• A good rule of thumb is probably to aim for a thick porridge-like consistency before baking.