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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Made this to bring into work for breakfast and it was a hit
Love that!
Made this for my post Pilates teaching treat! it is perfection of baked oatmeal! And I have tried a lot of recipes! I made it with powdered peanut butter because that’s all I had on the shelf. Added a splash of water. Super easy to make gluten-free of course!
So happy you enjoyed it!
Dying to try this but am missing 1 ingredient. I know this is supposed to be vegan but could I sub 1 egg for it this one time or is there another sub for the flax seed? Trying to avoid going back to the store right now.
Thank you either way!
Cheers,
Tricia
We don’t test with eggs (or eat them ourselves) so we truly have no idea how it would turn out to be able to let you know. Mashed sweet potatoes, pumpkin puree, or applesauce likely would do the trick
Do any adjustments need to be made if I want to put in protein powder?
Yes, because protein powder absorbs liquid. I would start by reducing the oats or adding 2–4 tbsp extra plant milk. Add your protein powder gradually and adjust the texture so it stays thick.
Second time making these and they’re fantastic! I pre-portioned them by scooping the batter into my 9-slot mini-loaf pan and asking for @20 minutes. Also, I have found that allowing the oat flour to hydrate 5-10 minutes before putting into baking dish helps absorb some of the liquid so it’s easier to portion.
I love that!
This is so moist! I subbed almond butter and chopped 1/2 85% dark chocolate bar because I was out of chocolates chips. Breakfast, lunch or serve it warmed up with maple syrup for dessert! Love love ❤️
So happy you love it
Hello!
Mine also came out straight liquid. It worked out in the end, but it made me think I wouldn’t before putting it in the oven! 🙂 I followed the weight measurements instead of cups, but I suppose it should be equivalent.
Another thing I have noticed is that mine looks much lighter than the one in the pictures. Could it be my choice of cocoa powder? Or do you have any other tips?
Other than that… Thank you so much for this recipe! It’s very light and really good!
Glad you like it! Cocoa powder color could totally make the difference.