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

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Double Chocolate Brownie Baked Oatmeal

4.44 from 102 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.
Print Recipe Pin Recipe Share on Facebook

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

Other recipes you might like

This Post Has 44 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?

    1. Ceirus

      I would say as a good rule of thumb if a recipe just states “milk”, it’s usually 2%, but I did confirm with the video listed that it is in fact 2%.
      (I realise this is a fairly old comment, but I figured I’d answer in case anyone’s got the same question n’ didn’t check the video.)

    2. Dee

      I was wondering that too since it’s not listed but then I saw in the video he mentions using 2% milk.

  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?

    1. M S

      4 stars
      What would be the shelf life of this ?

  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).

      1. cyde

        I used metric and you just need to wait for it to cool down because of the applesauce

  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.

  13. Nathan

    do you store this at room temp or in the fridge ?

  14. Shanekia Ross

    I’m definitely trying this tomorrow. Instead of using protein powder I’m going to grind up some additional oatmeal to make oat flour to try to match the protein powder and get the same consistency. I’ve made the strawberry one and it was good but too wet. So trying the oat flour may be the key I need

    1. Mark

      If you dont have an issue with gluten, you could put in some Vital Wheat Gluten. It has similar macros to protein powder. May take a little experimentation to get the right balance

  15. Michael

    5 stars
    Love this, but with is there such a large discrepancy between the nutritional values listed here and when I plug the recipe into MyFitnessPal?

  16. Cara Maartens

    5 stars
    This is like eating dessert for breakfast! Really yummy! My whole family loves it.

  17. Sourabh P

    Need to make a Higher Protein version of this. This is a fantastic recipe.

  18. John F

    5 stars
    My wife is a big fan of this. Made it for her every Sunday before our work week. We use mocha protein for some extra cocoa flavor.

  19. Justin Fujikawa

    5 stars
    Great for having a meal on the go! Brought these to jury duty to avoid having to buy lunch near the court house.

    Has anyone tried freezing these? I want to make a lot at one time so I can just pull them out of the freezer and heat it up

  20. Wiktor K

    5 stars
    This is amazing!

  21. Kaitlyn

    5 stars
    My first ever batch is finally in the oven. My microwave killed itself and tried to take me and my cats with it. But I yanked the microwave open with a 3 second reaction time. I only know that bc I set it for 10 seconds and there was 7 second left. I unplugged it and retrieved my butter from the electric monster’s maw. To be clear I did not put anything in the microwave that should not have been in the microwave. A tablespoon of butter in a small microwave safe glass dish. The microwave just chose violence today. Fingers crossed the brownies turn out okay and that they aren’t tainted by the evil from the demon box.

  22. Jes Sommerville

    Def one of my favs… I use mint chip protein powder and used mint chocolate chips and a touch of mint extract. Best chocolate mint Brownie Oatmeal bake ever!

  23. Donna Rackley

    5 stars
    I used steel cut oats and Greek yogurt in place of the apple sauce. I added sugar so it’s not so healthy but it’s great. My kids love it.

  24. Lucas

    5 stars
    This came out fantastic! I have a strong sweet tooth, and this is perfect as a dessert alternative. I used greek yogurt instead of applesauce and I think it came out great.

  25. Sarah

    Love these! Has anyone tried blending all the ingredients for a smoother texture?

  26. Ed Wilhelm

    Ended up using almond milk in place of regular milk, not sure if that really affected it but it did come out ok. Next time I’ll try regular milk, just know you CAN use almond milk, just had to let it sit in longer.

  27. Makenna A.

    2 stars
    I made it and it didn’t come out great, I followed the recipe and everything. The top gets crunchy but the rest is kind of sad and mushy. It doesn’t have a great chocolate flavor. I did the exact recipe and cook time. What should I do different?

    1. Allen Koch

      5 stars
      I made a rif on this subbing fat free Greek yogurt for the apple sauce. Used 1/3 cup cocoa & some vanilla extract. Backed off the chocolate chips & chopped some almonds to top. It helps to let the batter sit in the fridge for half an hour to improve the texture. You can also add some Kodiak pancake mix to make it more cake like.

  28. Elisa

    5 stars
    Game Changer! Thanks Josh! This was the first of many recipes I have tried of yours – totally helped me enjoy, get full and stay full for breakfast. I keep on telling everyone about this and even brought it to a church potluck – very popular with the gluten free crowd 😉

  29. Shelby

    4 stars
    Great recipe! Made it twice now, the first time per the recipe above. The second I made a couple small tweaks for my taste that fit my macros.

    I use Sprouted Vegan Protein, which is less sweet so I bumped up the syrup to 2.5tbsp. I also added 1tbsp instant coffee into the milk to enhance the chocolate flavour, and a half tsp of vanilla extract. I definitely recommend the coffee because it really helped round out the flavour!

  30. Sheldon

    Can you use chocolate protein powder for this?

    1. Kaylie Bonk

      I don’t see why not. You should try and report back. I had some chocolate but I don’t love chocolate this much lol.

  31. Kaylie Bonk

    5 stars
    I really enjoyed this oatmeal bake. It really was like having a block of dessert. I even added some milk one day while heating it up.

Leave a Reply

Recipe Rating