Brownie Baked Oats
Rich, fudgy brownie baked oats topped with creamy yogurt frosting. An easy, satisfying bake that works for breakfast, snacks, or dessert.
Servings 6 serves
Calories 406kcal
Equipment
- Oven
Ingredients
- 2 ¼ cups rolled oats approx. 255 g
- ½ cup unsweetened cocoa powder 42 g
- ¼ cup chocolate protein powder optional (25–30 g)
- 1 ½ tsp baking powder 6 g
- ½ tsp baking soda 3 g
- ¼ tsp salt 1 g
- 2 ¼ cups milk 540 ml (I use soy)
- 2 tbsp maple syrup 42 g
- 1 tbsp vanilla extract 14 g
- 3 tbsp almond or cashew butter 51 g
- 1 tbsp apple cider vinegar or lemon juice 15 ml
- 1 shot espresso or 2 tablespoons strong brewed coffee 30 ml
- ½ cup dark chocolate chips 85 g
Frosting
- 2 ½ cups thick yogurt 565 g (I use soy)
- ¼ cup unsweetened cocoa powder 21 g
- 1 tsp maple syrup 7 g
- Pinch of salt about 1/16 teaspoon
Instructions
- Preheat oven to 350°F (180°C). Grease or line an 11x8-inch (28x20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the oats, cocoa powder, protein powder (if using), baking powder, baking soda, and salt.
- In a medium bowl, whisk the soy milk, maple syrup, vanilla, nut butter, vinegar (or lemon juice), 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, cocoa powder, maple syrup, and salt until creamy. Spread evenly over the cooled bake. Chill before slicing into squares.
Nutrition
Calories: 406kcal | Carbohydrates: 55g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 388mg | Potassium: 601mg | Fiber: 10g | Sugar: 16g | Vitamin A: 190IU | Vitamin C: 13mg | Calcium: 439mg | Iron: 4mg