Plant-Based Chocolate Brownie Baked Oatmeal
Fudgy chocolate baked oatmeal combining mashed banana, cacao powder, and nut butter with old-fashioned and quick-cook oats. Blended until smooth, then baked until set. Naturally vegan and dairy-free, served warm for breakfast, snacks, or dessert with yogurt, vegan whipped cream, nut butters, or fresh fruit.
Ingredients
- 1 tbsp ground flax seedground chia seed1:1veganplant-based binder
- 1 cup banana, mashed
- ⅓ cup cacao powder
- ¼ cup nut buttersunflower seed butter1:1vegannut-freeFull guide →
- 3 tbsp maple syrupagave nectar1:1veganliquid sweetenerFull guide →
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¾ tsp cinnamon
- 1 ¾ cup non-dairy milkoat milk1:1vegandairy-freedairy-free
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups quick-cook rolled oats
Instructions
- 1
Preheat oven to 350 degrees F and prepare a 9 x 9 baking pan or casserole dish.
- 2
Add flax seed, banana, cacao powder, nut butter, maple syrup, vanilla extract, baking powder, cinnamon, and non-dairy milk to a blender.
- 3
Blend until well combined.
- 4
Add both types of oats and blend again until combined.
- 5
Pour mixture into prepared pan.
- 6
Bake until set, about 23 to 30 minutes. Test doneness with a toothpick.
- 7
Serve warm, topped as desired.
Tips
A blender (such as Vitamix) makes combining ingredients much easier than a bowl and spoon.
Glass baking dishes do not require greasing.
Good to Know
Cover and refrigerate up to 4 days.
Prepare through blending step, cover, and refrigerate overnight. Bake fresh before serving.
Warm or at room temperature, topped with yogurt, vegan whipped cream, nut butters, or fresh fruit.
Common Mistakes
Do not over-blend the oats or the texture will become too dense.
Check for doneness starting at 23 minutes to avoid over-baking and drying out the oatmeal.