Double Chocolate Brownie Baked Oatmeal

Double Chocolate Brownie Baked Oatmeal

Double Chocolate Brownie Baked Oatmeal. Great for either a meal prepped breakfast or as a pre-bedtime snack. I like to eat mine by dumping some milk over the top after reheating.
PREP TIME
15 Minutes
COOK TIME
40 Minutes

Per Serving – Makes 6

360 Calories

49g C | 23g P | 8g F

How to Make Double Chocolate Brownie Baked Oatmeal

Double Chocolate Brownie Baked Oatmeal

4.27 from 64 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: free, gluten free, under 500 calories
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 360kcal
Double Chocolate Brownie Baked Oatmeal. Great for either a meal prepped breakfast or as a pre-bedtime snack. I like to eat mine by dumping some milk over the top after reheating.
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Ingredients

  • 3 cups (240 g) old fashioned oats
  • 3 scoops (90 g) vanilla protein powder i use whey
  • 1 tsp (4 g) baking powder
  • 1/4 cup (20 g) cocoa powder
  • 2 tbsp (42 g) maple syrup
  • 1 tbsp (14 g) butter
  • 10 tbsp (150 g) liquid egg whites or 2 whole eggs
  • 2 cups (480 g) milk
  • 1 cup (226 g) unsweetened apple sauce
  • 4 tbsp (56 g) mini chocolate chips
  • 1 tsp (5 g) milk

Instructions

FOR THE BAKED OATMEAL

  • Preheat your oven to 350°F (177°C).
  • In a large bowl, mix together the oats, protein powder, cocoa powder, and baking powder.
  • Add in the egg whites, milk, syrup, 1 tbsp of melted butter, apple sauce, and 2 tbsp of chocolate chips.
  • Spray a 13″x9″ pan with oil and add the oat mixture.
  • Top with 1 tbsp of chocolate chips.
  • Bake for 35-40 minutes.
  • Melt the last tbsp of chocolate chips in the microwave with 1 tsp of milk.
  • Place the melted chocolate into a piping bag and drizzle over the top.

PLATING

  • This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.

Video

Nutrition

Calories: 360kcal | Carbohydrates: 49g | Protein: 23g | Fat: 8g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
293g
Protein
139g
Fat
49g
Calories
2169 cals

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This Post Has 18 Comments

  1. Alex Gilligan

    Can i replace the protein powder, if yes what can i replace it with?

    1. Martin

      I’m also wondering this. What would be a suitable replacement, in taste & amount?
      I mean; i have concentrated ‘vanilla essence’, would a couple of drops of that + everything else as-is work?

      1. Steven

        3 scoops is a lot of dry ingredient to leave out. You might have to substitute a little bit of flour to make up for it. It isn’t in there for the vanilla flavoring.

        1. Jesse

          Would you say 3 scoops of flour to replace the protein or less flour?

          1. Denar Draw

            You probably need the same mass of flour as is missing from the lack of protein powder

  2. Michal Kowalski

    5 stars
    Thank you!

  3. FELDON RICHARDS

    5 stars
    Bro, I made this 2x already.

    I added in a little bit of sugar for sweetness.

    I also do the milk when I reheat. Pure goodness.

  4. Scott

    What fat percentage milk are your calories calculated with?

  5. Evan Delasota

    5 stars
    This is by far one of my favorite breakfast recipes on here both in terms of cooking ease and taste, thanks dude.

  6. Beca

    5 stars
    Amazing and quick

  7. Max

    What can i use instead of applesauce?

    1. AJ Lewis

      I use the same amount of mashed *very ripe* bananas and I think it tastes great

  8. Ananya

    You could use mashed bananas or I even use Greek yogurt.

  9. Kate Sorensen-Young

    5 stars
    This is delightful. If I double this recipe to make a thicker bar that I can cut into narrower strips, how do you think that will effect cooking time?

  10. Jeff

    I made this for the first time and it tastes great but it’s way more spongy than the video makes it seem. I tried putting it back in the oven for another 15 minutes but still didn’t really solidify. Where could I have gone wrong? Only deviation from the recipe was using 2 eggs rather than the egg whites.

    1. Denar Draw

      Did you do it using imperial or metric measurements? If you did it using metric, try using more oats. In other recipes for these oat bakes, I see a lot of users saying that the 240g figure is wrong for 3 cups of this type of oats, that the real figure is 270-340g. Having a “watery” result would be indicative that you needed more dry mix (i.e. oats).

  11. Stefan

    5 stars
    I’ve been making this weekly for the past couple of months, it’s a great ‘cheap’ protein bar to have with and just really helps with the sweettooth during a workday. Thanks so much for this recipe

  12. Olivia Shoup

    5 stars
    I wanted to try this because I kept eating store-bought cereal bars for breakfast/snacks, and they’re pretty much nutritionally void besides carbs, lol. I like this so much better!

    The texture is really easy to eat–not mushy or gloopy like traditional oatmeal, and solid enough to pick up and eat with one hand (especially straight out of the fridge). It’s sort of like eating a sweet quiche that’s not as jiggly because of the oats.

    Ingredients are really easy to substitute. My grocery store didn’t have everything I needed, so I used 4 tablespoons of Splenda instead of the maple syrup and sweetened applesauce instead of unsweetened. Still great.

    I used a 9″ by 13″ pan like the recipe suggests, and I cut my oatmeal into 8 pieces. I might do 10 next time because these are some thicc slices.

    I was going to make the blueberry and lemon baked oatmeal this week, but I liked this so much that I just made it a second time. Excellent recipe from the Mayor of Snack City. 😎

    P.S. — if you use whole eggs, make sure you whisk them with a fork before you put them in your batter. You’ll get random bits of egg with a hard-boiled texture if you don’t.

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