The taste of brownies is now an acceptable breakfast. This brownie baked oatmeal recipe is really loaded with oats and yogurt. Go ahead and make some, I dare you!
Soft and delicious baked oatmeal is a perfect way to start your day. There are so many different ways to flavor baked oats, but chocolate happens to be one of our favorites.
This brownie inspired breakfast is made with simple ingredients and it is healthier than you think and oh so good! On it’s own it is delicious, but served with a little whipped cream and berries it is ready to be the star of your special occasion breakfast or brunch.
Sometimes that chocolate craving comes at breakfast time. Do you know what? You don’t have to choose between suppressing the craving or feeling guilty for indulging it any more!
That’s right, you can have your chocolate for breakfast and feel pretty darn proud of yourself for doing so. This brownie bakes oatmeal is smashing down the barriers and putting the rules on their head!
You may know by now that I have a bit of a thing for baked oatmeal. It usually slows down a bit during the summer, but as soon as the mornings get chilly, I am ready for more!
In years past, I had mixed feelings about baked oatmeal. That’s because the baked oatmeal I’d had was dense and heavy.
Then I discovered a way to make it that was sturdy enough to be served as pieces but still managed to have an almost fluffy, soft texture. Since that day there’s no stopping me!
I’ve been on a mission to make an entire menu of flavors. There’s super soft and delicious pumpkin pie inspired baked oatmeal, banana baked oatmeal sweetened with maple syrup, strawberry cheesecake baked oatmeal that feels decadent and fun and more!
Of course just because it’s baked oatmeal doesn’t make it automatically healthy. Believe me, I was tempted to do all the bad things to it and really play up that brownie taste.
But I stayed pretty virtuous and made a recipe my mama could be proud of. There is plenty of yogurt and oats, cocoa and just enough maple syrup to give it a bit of sweetness.
So the oatmeal itself is pretty healthy and pretty darn delicious just like that. But it just so happened that we were serving this deliciousness up to MiMi and Pops for grandparents day and that means it was a celebration.
In my world celebrations need a little something more. That little something more came in the form of cocoa whipped cream and strawberries. My breakfast dreams have come true!
A couple of days ago I told you that the pineapple right side up baked oatmeal was the new favorite, but this one with all the whipped cream and strawberry goodness definitely makes me think twice!
As you can see, we have enjoyed this chocolate baked oatmeal several times since. It is delicious on its own, but is also great with a variety of toppings.
The cocoa whipped cream and strawberries was a definite hit. Vanilla whipped cream and blackberries is delicious too.
A dollop of vanilla yogurt is slightly more virtuous or a drizzle of maple syrup is good as well. It’s also great enjoyed warm in a bowl with a splash of milk. You’ll have to let me know your favorite way to eat it.
Have you gotten on my baked oatmeal train yet? If so, I’d love to hear your favorite flavors. If not… what the heck are you waiting for?!
Frequently Asked Questions
Are brownie baked oats healthy?
This chocolate baked oatmeal may taste like a dessert, but it is actually a quite healthy breakfast. It is loaded with oatmeal, unsweetened cocoa powder, yogurt and eggs. You can use almond milk, coconut milk or your milk of choice if desired. A serving is relatively low in calories and includes complex carbohydrates and protein while still satisfying your sweet tooth.
What do I do with leftover baked oats?
Leftover baked oatmeal stores and reheats well. Cover the remaining oatmeal with plastic wrap or put pieces in individual airtight containers. Store in the refrigerator for up to four days or freeze for up to 3 months. To reheat, just put in the microwave for 30-40 seconds.
Tips and Tricks
It can be difficult to get the cocoa powder mixed in to the liquid. You can help make this easier my mixing it into the yogurt first to make a paste then add that to the rest of the ingredients.
You can also use a hand mixer to really get it mixed in. It is worth taking a couple of extra minutes to make sure it is really mixed in.
If the cocoa powder separates out while baking, you will end up with a drier top and softer underneath. If you see that happen, don’t despair. Just stir it together and enjoy it. It won’t serve in pieces, but it will still taste good.
You can make this mixture the night ahead of time and put it in the refrigerator overnight. Just stir it together in the morning and then pour it in the baking dish and bake. It may take a couple of extra minutes.
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- 1 1/2 cups milk
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup maple syrup
- 3 eggs, lightly beaten
- 3/4 cup plain yogurt
- 1 1/2 teaspoon almond extract
- 1 1/2 teaspoon baking powder
- 1 1/2 cups rolled or old fashioned oatmeal
- Preheat your oven to 350°F and grease an 8×8-inch pan with nonstick spray.
- In a large mixing bowl, stir together all ingredients and pour into prepared baking dish.
- Bake for about 45 minutes or until the center is set.
- Serve warm or at room temperature. It also stores well covered in the refrigerator to be eaten throughout the week!
You may want to mix the cocoa powder into the yogurt before adding it to the rest of the mixture to keep it from floating to the top. If you notice the cocoa powder separating out, just stir it and place the pan back in the oven. Even if it is already set, it will still taste good if you stir the layers together. Add a little milk if you would like and dig in!
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Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 259mgCarbohydrates: 29gFiber: 2gSugar: 20gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.