Brownie Baked Oats
Rich, cakey brownie baked oats topped with creamy yogurt frosting.
Servings 6 servings
Calories 423kcal
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 11x8-inch (28x20 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.
Notes
Storage. Store in an airtight container in the fridge for up to 4 days. If you plan to reheat them, keep the frosting separate and add it after heating. To freeze, wrap the unfrosted slices individually and put them in a freezer bag for up to 1 month. Thaw in the fridge overnight, then add fresh frosting.
Nutrition
Calories: 423kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 444mg | Potassium: 755mg | Fiber: 9g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 7mg | Calcium: 475mg | Iron: 3mg