The taste of brownies is now an acceptable breakfast. This brownie baked oatmeal recipe is really loaded with oats and yogurt, but tastes a little bit like dessert. 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 that are packed with nutrition. 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.
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 recipes. I usually don’t make a ton during the summer but as soon as the mornings get chilly, I am ready for more!
I’ve been on a mission to make an entire menu of flavors. There’s super soft and delicious pumpkin pie inspired baked oatmeal, maple banana baked oatmeal 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, oats, cocoa, and just enough maple syrup to give it a bit of sweetness.
So the oatmeal itself is pretty nutritious 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.
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In my world celebrations need a little something more. That little something more came in the form of maple whipped cream and berries. 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!
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?!
Storage
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.
Brownie Baked Oatmeal
Ingredients
- 1½ cups milk
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup maple syrup
- 3 eggs lightly beaten
- ¾ cup plain yogurt
- 1½ teaspoon almond extract
- 1½ teaspoon baking powder
- 1½ cups old fashioned oats
Instructions
- 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!
Notes
Video
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I would never leave a negative review on someone’s blog, but I will say, the almond extract ruined the baked oatmeal. Its too much. It over powers any other component.
This is for the people to want to try this recipe.
But I appreciate the effort it takes to create and share the recipes.
I appreciate the feedback. You can certainly leave out the almond extract if it is not your thing.
This wasn’t super successful. I couldn’t get it to firm up even with additional baking time. I think 1.5 c milk is too much. Also, 1.5 tsp is way too much almond extract. Maybe .5 tsp or vanilla instead. But I won’t be making this one again.
That is strange, my mom and I make this recipe all of the time and have never had a problem with it setting up. Did you use old-fashioned oats? You can definitely play with the extracts if you want, that is an easy way to change up the flavor. I am hoping it at least set enough for you to eat it as a porridge. I would think it would still be good that way.
Wondering how I might substitute very ripe banana for the syrup. Has anyone tried this?
I actually think that would work well!
I made this yesterday, and finally, the house once again smelled of REAL brownies. You must understand, I`m in Germany and have tried many brownie mixes off the shelf and also different homemade versions, but nothing smelled, nor tasted, the way I had remembered my favorite dessert tasting. This does, on both counts. I`m always looking for more ways to incorporate oat products into my diet, as I am a diabetic and know the advantage of doing so.
Thank you so much for bringing me a little piece of yummy-tasting home! I`ll be making this easy recipe again and again.
I am so glad you liked it! This is definitely a healthier way to get that flavor.
Made this today for Thanksgiving breakfast. Unfortunately it was too liquidy. I followed the ingredient amounts exactly using rolled oats. Thought it was too much liquid but tried anyway.
I am really sorry that was your experience. I wonder if a little more time in the oven would have done it. It is a recipe my family and I make all of the time and love, so it’s sad to know you didn’t have that experience.
I just put it in the oven and it smells good. When I poured the batter into the pan I noticed that some of the oats had sunk to the bottom of the bowl. Is this normal or did I miss up?
Yay! I hope you like it! That is fine, they should soak up all the extra liquid as they bake.
This is definitely a recipe I will make often. I love the combination of ingredients – so healthy! I always pass over brownies because of the enormous amount of sugar in every recipe. I mixed the cocoa into the yogurt and it worked as you wrote. As I always cut sugars back, I used 1/4 cup of maple syrup and the brownie lacked sweetness. Next time I’ll try stevia.
I am glad you liked it.
Looks so delicious but when I made mine it stayed liquidy underneath and never set up, even with extra time. I used a 9 x 9 metal pan. What do you think the issue might have been? So disappointed. Willing to try again though!
I’m not sure what could have happened. It is a softer baked oatmeal, but shouldn’t have still been liquid underneath. What kind of oatmeal did you use?
So, I made the recipe again today to try to help you troubleshoot. It seems like if you don’t get the cocoa powder fully dissolved, it will float to the top a bit while it bakes. The best solution is likely to to mix it into the yogurt to make a paste before you add it to the remaining ingredients. You can also make the mixture the night ahead to let the oatmeal hydrate a bit. Then mix it in the morning and bake it. If it does separate, just stir it together and it will still taste great, just won’t serve in pieces.
Hi, can i use honey instead of maple syrup?
Sure, honey would be great!
I’d love to try this but struggle to convert cups to grammes or pounds and ounces (I’m in the UK) please could you make future recipies that suit both ?
It is hard because different ingredients have different densities. Here in the US we tend to use volume measurements, not weight. I will try to keep this in mind moving forward, but it gets complicated trying to indicate both in the recipe card. For this particular recipe, I think the following is correct:
12 ounces milk
75g cocoa powder
3g salt
6 ounces maple syrup
3 eggs
6 ounces yogurt
splash almond extract (or vanilla)
6g baking powder
135g rolled oats