Brownie Baked Oats
- Sara
- Feb 12
- 2 min read
Remember having chocolate cereal as a kid and watching the milk turn from white to chocolate as you ate the cereal? And then getting the joy of slurping up excess chocolate milk from the bowl at the end? Here’s the modern/ healthy version of that! These Brownie Baked Oats are deeply chocolatey but filled with heart-healthy oats for fiber, protein, plus hidden zucchini! Sneak some greens in the first meal of the day and offset any guilt that might creep in about having such a delicious chocolate treat for breakfast. Perfect kid's treat for Valentine's Day morning! (Um, adults, too!) ❤️
Oatmeal is a classic hot breakfast, traditionally garnished with berries and/or nuts. Using chocolate might seem like too much of a treat for breakfast, but cacao powder (or cocoa powder) is actually fat-free and sugar-free, and loaded with antioxidants that help boost your body. In these Brownie Baked Oats, we added maple syrup as the sweetener, and I don't know about you, but when I make oatmeal, I use maple syrup to garnish it anyway. I also added almond butter to these baked oats, to add protein and fiber, and healthy fats. The only real indulgent "treat" in these baked oats is the addition of chocolate chips, which you can also omit if you're a stickler about a healthy breakfast.
These Brownie Baked Oats are super easy to make with very little clean-up. Add all the ingredients directly to your baking dish, make sure everything is well combined and throw in the oven. Aside from the baking time, it takes only 5 minutes!
I love hiding veggies in sweet treats to get kids to eat some greens, but even for myself! There are days when I seem to eat nothing but starches, so it's nice knowing that at least one of my meals had some greens tucked into it. Zucchini is the perfect match for these Brownie Baked Oats. It provides moistness so that the final dish is not overly dry or dense plus zucchini had a very bland flavor so it will not affect the fudge brownie-like taste.
Brownie Baked Oats would also be a great dessert, especially if you're trying to cut back on sweets after dinner. While still nice and sweet, the fiber from the oats and almond butter provide satiation and digestive density so that the sugars don't flood your system with an immediate sugar-crash afterward.
Use gluten-free oats if necessary, making this recipe gluten-free. It's also delightfully vegan and low-FODMAP.
If you try this vegan, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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