Brownie Baked Oatmeal Squares

Brownie baked oatmeal is my favorite solution for mornings when I want something chocolatey but wholesome. This cozy breakfast tastes just like a fudgy brownie yet keeps you full and fueled. Whether packed into lunchboxes or eaten straight from the pan, it turns everyday oats into something special.

When my kids smelled the chocolatey aroma wafting from the oven the first time I made this, they gathered in the kitchen before it even cooled. Now it is our go-to breakfast for busy school mornings and lazy weekends.

Ingredients

• Peanut butter or allergy friendly substitute: adds healthy fats and a creamy texture look for natural peanut butter without extra oil or sugar
• Mashed banana: brings sweetness and moisture use ripe bananas with lots of brown spots for best flavor
• Milk of choice or water: helps bind everything together dairy or plant milks work equally well choose unsweetened for less sugar
• Pure maple syrup or honey or agave: adds natural sweetness for richness in flavor opt for real maple syrup if possible
• Pure vanilla extract: gives warmth and depth select pure rather than imitation extract for best results
• Rolled oats: provide the hearty base use old fashioned rolled oats not instant for texture
• Cocoa powder or chocolate protein powder: delivers a deep chocolate richness choose unsweetened cocoa for a classic chocolate taste or chocolate protein for extra protein
• Salt: balances flavors and brings out the sweetness sea salt or Kosher salt works well
• Chocolate chips (optional): for melty chocolate pockets I like to use dark chips or mini chips for even distribution

Step-by-Step Instructions

Prep the pan:

Line or grease a nine by thirteen inch pan thoroughly so the oatmeal lifts out easily after baking

Mix the wet ingredients:

Whisk peanut butter mashed banana milk maple syrup and vanilla extract in a large bowl until smooth and fully combined

Add the dry ingredients:

Stir in rolled oats cocoa powder and salt mixing gently until well incorporated If using chocolate chips fold them in now

Bake the oatmeal:

Pour the batter into your prepared pan Spreading it evenly to all the corners is key Bake in a three hundred fifty degree oven for thirty five minutes The center should be set and slightly puffed

Cool and serve:

Let the oatmeal rest in the pan until mostly cool for cleaner slices Serve bars warm or cold and enjoy with fresh fruit or almond butter The flavor deepens and improves if you let them sit overnight

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I always look forward to adding those chocolate chips on top before baking Turning them melty and gooey never fails to get my family around the table together The bananas also remind me of my grandmother who always had ripe ones ready for baking

Storage Tips

Store leftover brownie baked oatmeal in an airtight container in the fridge for up to five days Squares also freeze well individually I wrap them in wax paper for quick grab and go snacks Defrost briefly in the microwave or let sit at room temperature before serving

Ingredient Substitutions

For nut free oatmeal swap peanut butter for sunflower seed butter Use honey instead of maple syrup for a slightly floral sweetness Any plant milk will do for dairy free versions I have even used applesauce instead of banana for a different flavor without banana

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Serving Suggestions

Top each slice with Greek yogurt and berries for extra protein A dollop of nut butter or a sprinkle of coconut takes it firmly into dessert territory Sometimes I break warm bars into a bowl and pour over a little warm milk

A Touch of Background

Baked oatmeal is an old fashioned breakfast dish from the American Midwest where oats were plentiful Adding cocoa powder was a game changer for my family Now it brings a taste of dessert to weekday mornings and is always the first thing gone at potluck brunches

Recipe FAQs

→ Can I make this oatmeal without bananas?

Yes, you can substitute the 3 cups of mashed banana with a banana-free alternative. Try using unsweetened applesauce or pumpkin puree in equal measure to maintain the moisture and texture.

→ Is it possible to use a different nut butter?

Absolutely! Use any nut or seed butter, such as almond butter or sunflower seed butter, to suit allergies or preferences.

→ What type of milk works best?

You may use any milk, including dairy or plant-based options like almond, oat, or soy milk. Even water can be used for a lighter result.

→ Can I add extra chocolate chips?

Of course. Mix in up to half a cup of chocolate chips for a more decadent touch, or sprinkle some on top before baking.

→ How should I store these oatmeal bars?

Once cooled, keep the bars in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. They also freeze well for longer storage.