Name: Brownie Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup mashed overripe banana (about 3 medium bananas); ½ cup creamy natural peanut butter; 2 large eggs (or flax eggs for vegan); ¾ cup unsweetened dairy-free milk; 2 tbsp maple syrup; 1 shot espresso (optional); ⅓ cup unsweetened cocoa powder; ¼ cup unflavored collagen peptides (optional); 1½ cups gluten-free rolled oats; 1 tsp baking powder; Pinch of salt; ½ cup chocolate chips + extra for topping

Jump to Recipe·Leave a Review

This Brownie Baked Oatmeal is my go-to when I want something that feels like dessert for breakfast. It’s fudgy, chocolatey, and indulgent, yet it’s made entirely with wholesome ingredients. I love how the natural sweetness from overripe bananas blends with rich cocoa and creamy peanut butter. It’s gluten-free, dairy-free, and refined sugar-free, making it a delicious and nourishing start to the day.

Brownie Baked Oatmeal

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and meal prep-friendly. I can bake it once and enjoy it for several mornings without lifting a finger. The espresso shot deepens the chocolate flavor (I never skip it), and the oats keep me full for hours. It’s also easy to customize, so I switch up the mix-ins or add a drizzle of peanut butter on top depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup overripe mashed banana (from about 3 medium bananas)
½ cup creamy natural peanut butter
2 large eggs
¾ cup unsweetened dairy-free milk
2 tbsp maple syrup
1 single shot of espresso (optional, to enhance chocolate flavor)
⅓ cup unsweetened cocoa powder
¼ cup unflavored collagen peptides (optional, for extra protein)
1.5 cups gluten-free rolled oats
1 tsp baking powder
pinch of salt
½ cup chocolate chips + more to top

Directions

I preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large bowl, I mash the bananas until smooth.
I stir in the peanut butter, eggs, dairy-free milk, maple syrup, and espresso if using, and mix until fully combined.
I add in the cocoa powder, collagen peptides (if using), rolled oats, baking powder, and salt. I stir well to combine.
I fold in the chocolate chips.
I pour the mixture into the prepared baking dish and spread it evenly.
I sprinkle extra chocolate chips on top for good measure.
I bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes approximately 10 minutes to prepare and 30–35 minutes to bake, so I have it ready in under 45 minutes total.

Variations

I sometimes use almond butter instead of peanut butter for a slightly different flavor.
When I want it extra rich, I mix in chopped dark chocolate instead of chips.
I’ve tried adding chopped nuts or shredded coconut for a little texture.
For a vegan version, I use flax eggs in place of regular eggs.

Storage/Reheating

Once cooled, I store slices in an airtight container in the fridge for up to 5 days. When I’m ready to eat, I reheat a piece in the microwave for about 30 seconds. It also freezes well—I just wrap individual portions and thaw them overnight before reheating.

FAQs

What can I use instead of bananas?

I like using unsweetened applesauce or pumpkin puree as an alternative. Just keep in mind it may slightly change the flavor and sweetness.

Can I make this recipe vegan?

Yes, I use flax eggs instead of regular eggs and make sure the chocolate chips are dairy-free to keep it vegan.

Do I need to add the collagen peptides?

Not at all. I include them when I want extra protein, but the recipe works perfectly without them.

Can I use quick oats instead of rolled oats?

I’ve tried it with quick oats, and while it works, the texture is a bit softer. I prefer rolled oats for that hearty bite.

Is this sweet enough for kids?

Yes! The bananas, chocolate chips, and maple syrup make it sweet enough for little ones, and I like that it’s a healthier option than many breakfast treats.

Conclusion

This Brownie Baked Oatmeal has become a staple in my breakfast rotation. It satisfies my sweet tooth while fueling my body with real, nourishing ingredients. Whether I’m prepping it for busy weekdays or enjoying it as a cozy weekend treat, I always look forward to that fudgy first bite.