Who said brownies can’t be breakfast? These baked oats are cakey, rich and super satisfying thanks to the nut butter and hearty oats. They are topped with a thick chocolate yogurt frosting that’s creamy and fresh with just a hint of tang to cut through the richness.
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Why Baked Oats?
If I’ve become known for one thing, it’s oats recipes. I am probably best known for blended oats recipes but I am broadening my horizons by creating more baked oats recipes. I love that baked oats taste like cake and are almost just as easy to prepare as regular overnight oats. You mix, bake and top with frosting! I like to bake them on a Sunday to prep for the week ahead. I bake directly in a glass food storage container, cool, dollop on frosting then pop the lid on and into the fridge.
They’ll keep well for up to 4 days and the beauty of the frosting is that it keeps the oats from drying out too much.
Ingredients You’ll Need
Unsweetened cocoa powder: plain unsweetened cocoa from the baking aisle, not drinking chocolate or a hot cocoa mix, which are already sweetened.
Espresso: this is the secret to bringing out a rich chocolate flavor. Don’t worry, it won’t taste like coffee. If you don’t have an espresso machine, use strong filter coffee, or a heaping teaspoon of instant in a tablespoon of boiling water. If you are avoiding caffeine, use decaf or leave it out.
Almond butter: I love the richness of almond butter, but any smooth runny nut butter like cashew or peanut butter will also work.
Protein powder: optional in the batter. In the frosting it is what makes the yogurt go fluffy and mousse-like, so that is the one place I would keep it.
Instructions
Step One: Start by mixing the dry ingredients in a large bowl so everything is evenly combined.
Step Two: In a separate bowl, whisk together the wet ingredients until smooth.
Step Three: Pour the wet mixture into the dry and stir until just combined.
Step Four: Fold in the chocolate chips so they’re spread evenly through the batter.
Step Five: Transfer the mixture into a prepared pan and smooth out the top.
Step Six: Once baked, let it cool fully before spreading the yogurt frosting over the top.
Storage
- Store slices in an airtight container in the fridge. They will keep well for up to 4 days.
- These taste good warm or cold. If you want them warm, keep the frosting separate, reheat a bare slice in the microwave, then add the cold frosting to serve. The frosting is mostly yogurt and protein powder, so it thickens and cooks if you microwave it on top.
- You can also freeze portions without the frosting for up to 1 month. Wrap each slice, then put them in a freezer bag. Thaw overnight in the fridge, then add a dollop of fresh frosting and it is ready to go.
Serving Suggestions
These brownie baked oats taste delicious warm or cold – but if you intend on warming them, make sure to keep the yogurt frosting separate. Otherwise, the yogurt frosting will go a bit funky in the microwave.
More Baked Oats and Blended Oats Recipes
Some other baked oats recipes I love are my Lemon Blueberry Baked Oats with a creamy yogurt swirl. They’re just as satisfying but a little lighter than these brownie oats. Or if you want to lean into the rich dessert vibe, there’s also my Tiramisu Baked Oats.
Now, not to push you into a new recipe before you’ve had a chance to try this one BUT once you’ve tried baked oats, you should definitely try my specialty: blended oats. When blended, oats form a gooey, thick, batter-like consistency – my Cookie Dough Oats, Chocolate Blended Oats and Blueberry Overnight Oats are the most popular. They taste like pudding and have gone viral on social media countless times.
Brownie Baked Oats
Equipment
- 11 x 8-inch baking pan
Ingredients
- 2 ¼ cups old-fashioned rolled oats about 190 g
- ½ cup unsweetened cocoa powder about 40 g
- ¼ cup chocolate protein powder optional
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2 ¼ cups milk 540 ml; I use soy milk, but any milk works.
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 3 tablespoons almond butter
- 1 tablespoon apple cider vinegar about 15 ml; or lemon juice
- 1 shot espresso about 30 ml; or 2 tablespoons strong brewed coffee
- ½ cup dark chocolate chips about 90 g; I use dairy-free dark chocolate chips, or chop the same amount from a bar, which is what is shown in the photos.
Chocolate Yogurt Frosting
- 2 ½ cups plain yogurt about 575 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- ¼ cup chocolate protein powder or substitute 1/4 cup unsweetened cocoa powder
- 1 teaspoon maple syrup
- pinch table salt
Instructions
- Preheat oven to 350°F (180°C). Grease or line an 11×8-inch (28×20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the old-fashioned rolled oats, unsweetened cocoa powder, protein powder (if using), baking powder, baking soda, and table salt
- In a medium bowl, whisk the milk, maple syrup, vanilla, almond butter, apple cider vinegar, and espresso until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in the chocolate chips. Transfer the batter to the prepared pan and smooth the top.
- Bake for 30–35 minutes, until the center is set and the edges pull slightly away from the pan.
- Let cool completely in the pan before frosting.
- For the frosting, stir together the yogurt, protein powder (or sub with cocoa), maple syrup, and salt until creamy. Spread evenly over the cooled bake. Chill before slicing into squares.
Tine says
this is soooo fudgy, chocolatey. will make it again
Ron says
My family absolutely loved this, especially the kids! They are usually so picky about breakfast, but they literally polished this off so fast. They’re obsessed with the rich, fudgy chocolate flavor