Name: Chocolate Brownie Oatmeal Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups rolled oats; 1/3 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/3 cup maple syrup; 1/4 cup coconut oil; 1 1/2 cup almond milk; 1 tsp vanilla extract; 1 cup chocolate chips; Additional chocolate chips for sprinkling on top; Peanut butter; Whipped cream; Maple syrup; Nuts

There's something irresistibly cozy about the texture of baked oats combined with the rich, chocolatey goodness you find in brownies. The Chocolate Brownie Oatmeal Bake Recipe is one of those recipes that feels like a hug in a bowl—perfect for breakfast, snack time, or even dessert when you want a little indulgence without the guilt.

The image shows a white bowl filled with a layered dessert starting with a dark chocolate base mixed with small clusters, topped with a drizzle of creamy light brown peanut butter and scattered walnut pieces. On one side, there is a large swirl of white whipped cream with a soft, smooth texture. Some small chocolate chips are sprinkled over the top, adding dark contrast against the peanut butter and whipped cream. The bowl is set on a white marbled surface, with a few chocolate chips scattered around it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe
Top Tip
How to Serve Chocolate Brownie Oatmeal Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Brownie Oatmeal Bake Recipe

Why You'll Love This Recipe

I absolutely adore this Chocolate Brownie Oatmeal Bake Recipe because it brings together wholesome ingredients with that luscious brownie flavor we've all been chasing. It's a win-win—comfort without the heavy guilt.

Balanced Indulgence: Chocolate meets oats in a way that feels decadent but actually fuels you.
Super Simple Prep: Just a few mixing steps, no fancy equipment—great for busy mornings or lazy weekends.
Versatile Toppings: Customize with peanut butter, nuts, or whipped cream to match your mood or cravings.
Great for All Day: Works as a hearty breakfast, afternoon pick-me-up, or even a dessert that feels just right.

Ingredients & Why They Work

Every ingredient in this Chocolate Brownie Oatmeal Bake Recipe plays a part in building the perfect texture and flavor. I always suggest using fresh, quality items for the best results—such as natural cocoa powder and good-quality almond milk.

Flat lay of a small mound of rolled oats, a small white bowl of rich dark cocoa powder, a small white bowl of fine baking powder, a small white bowl of fine salt, two whole uncracked brown eggs, a small white bowl of golden maple syrup, a small white bowl of clear melted coconut oil, a small white bowl of creamy almond milk, a small white bowl of pale vanilla extract, a small white bowl filled with glossy semi-sweet chocolate chips, a small dollop of smooth peanut butter on a white ceramic plate, a small swirl of whipped cream on a white ceramic plate, a small pile of mixed nuts on a white ceramic plate placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rolled oats: The base that adds heartiness and whole-grain goodness, perfect for baking.
Cocoa powder: Brings that classic rich chocolate flavor without extra fat or sugar.
Baking powder: Helps the bake rise gently, giving it a nice, tender crumb.
Salt: Enhances all the chocolate flavors and balances sweetness perfectly.
Eggs: Bind everything together and add a bit of extra protein.
Maple syrup: Natural sweetener that gives just the right amount of caramel notes.
Coconut oil: Adds a subtle richness and keeps the bake wonderfully moist.
Almond milk: Keeps it dairy-free while adding a creamy texture.
Vanilla extract: Elevates all the flavors with warm, aromatic depth.
Chocolate chips: Little pockets of melty joy sprinkled throughout—and a few on top for an extra chocolate hit.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this recipe is—you can tweak it to suit your tastes or dietary needs without losing that fudgy, comforting vibe. You might enjoy adding your own spin!

Variation: Once, I swapped out half the almond milk for brewed coffee to deepen the chocolate flavor, and it blew me away. You might want to try that for your next batch!
Dairy-free option: Use any plant-based milk you prefer—they all work nicely here.
Add-ins: Toss in chopped nuts or dried cherries for added texture and flavor complexity.
Sweetness level: Feel free to reduce maple syrup slightly if you want it less sweet, or add a touch more if you have a serious sweet tooth like me.

Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe

A white bowl filled with several irregular dark brown chocolate granola clusters at the bottom, topped with whole light brown walnut pieces scattered throughout, and drizzled with smooth light tan peanut butter covering parts of the granola and walnuts. Small dark brown chocolate chips are sprinkled over the peanut butter and granola. A golden spoon is placed inside the bowl on the right side, partially resting on the granola. The bowl sits on a white marbled surface with some chocolate chips scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 350°F and greasing an 8×8 baking pan with a bit of coconut oil or non-stick spray. Then, measure out your oats, cocoa, baking powder, and salt. This simple setup means everything’s within arm’s reach—keeping the process smooth and enjoyable.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt until evenly combined. The cocoa can clump a bit, so making sure it’s fully mixed avoids any bitter pockets in your bake.

Step 3: Whisk the Wet Ingredients

In a separate bowl, beat the eggs lightly, then add in the almond milk, maple syrup, melted coconut oil, and vanilla extract. I love how the aroma of vanilla instantly makes this feel special. Whisk until smooth and well combined.

Step 4: Combine and Add Chocolate Chips

Pour the liquid mixture into the dry ingredients and fold together until just combined. Resist overmixing—it’s okay if it looks a little chunky because the oats will soften during baking. Then gently fold in most of the chocolate chips, reserving some to sprinkle on top.

Step 5: Bake and Cool

Pour the batter into your prepared pan and scatter the remaining chocolate chips on top for that melt-in-your-mouth finish. Bake for 45 to 50 minutes—start checking around 45 minutes. You'll know it’s done when the edges pull away slightly and the center feels set but still moist. Let it cool for about 10 minutes before slicing. Patience here really pays off!

Top Tip

From my experience baking this Chocolate Brownie Oatmeal Bake Recipe multiple times, a few small tweaks make all the difference to nail the perfect texture and taste.

Don’t Skip Melting the Coconut Oil: I once tried mixing it solid and the texture was a bit uneven. Melt it beforehand for a silky batter.
Use Room Temperature Eggs: Cold eggs can cause the oil to re-solidify. Let eggs sit out for 15 minutes before mixing.
Check Oven Temperature: Oven temperatures can vary, so I recommend using an oven thermometer to keep things consistent for perfect doneness.
Let It Rest Before Serving: The bake firms up as it cools, making cutting cleaner and flavors more melded—trust me, it’s worth the wait!

How to Serve Chocolate Brownie Oatmeal Bake Recipe

chocolate brownie oats - Serving Suggestion

Garnishes

My favorite way to dress this oatmeal bake is with a generous swirl of creamy peanut butter and a dollop of whipped cream. A drizzle of maple syrup on top adds that extra touch of sweetness, and a sprinkle of toasted nuts gives a satisfying crunch that balances all that softness.

Side Dishes

I love pairing this with fresh berries or sliced bananas for a fresh, fruity contrast. A hot cup of coffee or chai tea complements the deep chocolate notes beautifully.

Creative Ways to Present

For a brunch gathering, I’ve layered slices of this bake with yogurt and fresh fruit in clear glasses for a parfait-style presentation. It’s a crowd-pleaser and looks stunning on the table. Plus, it’s super easy to scoop into individual servings when you serve it straight from the pan.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last 3 to 4 days. The bake stays moist and even tastes better the next day, as the flavors continue to meld.

Freezing

This oatmeal bake freezes beautifully. I slice it into individual squares, wrap each in plastic wrap and put them in a resealable freezer bag. When I’m ready, I thaw a piece overnight in the fridge or pop it straight into the microwave for a quick morning boost.

Reheating

For the best texture, I reheat in the oven at 300°F for 10 minutes or until warm, which helps keep it soft and avoids that rubbery microwave feeling. A quick zap in the microwave works in a pinch but watch the timing closely!

Frequently Asked Questions:

Can I use quick oats instead of rolled oats in this Chocolate Brownie Oatmeal Bake Recipe?

You can use quick oats, but rolled oats provide a better texture since they hold up well during baking. Quick oats might result in a softer, less chewy bake.

Is this Chocolate Brownie Oatmeal Bake Recipe gluten-free?

This bake is naturally gluten-free if you use certified gluten-free rolled oats, which is important since oats can sometimes be cross-contaminated. Always check your packaging to be sure.

Can I make this Chocolate Brownie Oatmeal Bake Recipe vegan?

Yes! To make it vegan, replace the eggs with flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoon water per egg) and use a plant-based milk like almond or oat milk. The texture might be slightly different but still delicious.

How can I keep the bake from being too dry?

Be sure not to overbake—the center should be just set but still moist. Also, mixing in the coconut oil and maple syrup well helps keep the texture tender and moist. Letting the bake cool before slicing also helps it set nicely.

Final Thoughts

This Chocolate Brownie Oatmeal Bake Recipe has quickly become one of my go-to recipes when I want something that feels indulgent yet nourishing. Sharing it with friends always sparks joy because it’s easy, delicious, and hits that chocolate craving in a surprisingly wholesome way. I can’t wait for you to try it and find your own favorite way to enjoy it!