Brownie Baked Oatmeal

Name: Brownie Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cups old fashioned oats; ½ tsp baking powder; ½ tsp salt; 2 tbsp cocoa powder; 2 large eggs or 2 tbsp chia seeds; 1 tsp vanilla extract; 1 ½ cups milk, any type; ¼ cup melted butter or coconut oil; ¼ cup light brown sugar; ½ cup dark or milk chocolate chips

Brownie Baked Oatmeal is a fiber-packed breakfast that delivers double chocolate flavor through cocoa powder and chocolate chips baked into creamy oats. It's an easy make-ahead dish that tastes like dessert but provides sustained energy.

🥗Vegan 🥗Vegetarian 🏷️Breakfast 🏷️Family-friendly 🏷️Recipe-bundle 🏷️Suvie

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups old fashioned oats
½ tsp baking powder
½ tsp salt
2 tbsp cocoa powder
2 large eggs or 2 tbsp chia seeds
1 tsp vanilla extract
1 ½ cups milk, any type
¼ cup melted butter or coconut oil
¼ cup light brown sugar
½ cup dark or milk chocolate chips

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Instructions

1
In a large bowl, whisk together 2 cups oats, ½ tsp baking powder, ½ tsp salt, and 2 tbsp cocoa powder.
2
In a medium bowl, whisk together 2 large eggs, 1 tsp vanilla extract, 1 ½ cups milk, ¼ cup butter, and ¼ cup light brown sugar. Pour the milk mixture over the oats and stir to combine.
3
Spray a Suvie pan with cooking spray. Transfer oatmeal mixture to the prepared pan, spreading into an even layer. Scatter ½ cup chocolate chips over the oatmeal, pressing lightly to adhere. Transfer pan to the bottom zone of Suvie, input settings and cook now.
4
Bake at 350°F for 45 minutes (For Suvie 2.0, bake at 400°F for 45 minutes)
5
Remove from Suvie, cut into squares and serve warm.

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Tips & Notes

Pro tips

Don't overmix the batter after adding oats—overmixing can make the final texture dense and tough.
Sprinkle chocolate chips evenly across the batter surface before baking so they distribute throughout each slice.
Bake until the edges set but the center still has slight moisture; carryover cooking continues as it cools, preventing a dry result.
Let the baked oatmeal cool for 5–10 minutes before cutting—it firms up and slices more cleanly.

Substitutions

Cocoa powder → Dutch-process cocoa (deeper, slightly less acidic chocolate flavor)
Milk → almond milk, oat milk, or non-dairy alternative (no change to texture)
Melted butter → coconut oil (already noted as option; neutral swap)
Dark chocolate chips → semi-sweet or milk chocolate chips (lighter chocolate flavor)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or eat cold.

Common Questions

Can I make brownie baked oatmeal ahead of time?

Yes. Bake the full recipe, cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or serve cold.

What's the difference between using eggs and chia seeds?

Eggs bind and add richness; chia seeds create a gel-like texture and work for vegan diets. Both yield a moist, cohesive bake, though texture varies slightly.

Can I use instant oats instead of old-fashioned?

Instant oats will make the texture softer and more cake-like. Old-fashioned oats retain more structure and chew. Instant works but may yield a mushier result.

How do I know when brownie baked oatmeal is done?

Bake until the edges are set and pulling away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs—avoid overbaking or it will dry out.