High Protein Brownie Baked Oats

As much as I would love to eat brownies for breakfast every day, it’s probably best that I stick with something slightly without the sugar crash. Enter these high-protein brownie baked oats! Think of them as a cross between warm, fluffy oatmeal and the richest, fudgiest brownie there ever was.

They’re an easy, meal-prep-friendly way to get fiber, protein, and chocolate (because, priorities) all in one dish. Plus, they’re made without bananas, so there’s no overpowering fruit flavor –just pure, chocolatey goodness.

I love adding mini chocolate chips because they melt into heavenly little pockets of gooey chocolate. I also like to enjoy them warm with a drizzle of maple. Talk about starting your day with the best breakfast ever! You’re about to become obsessed. 

Recipe highlights 

• Easy protein-packed breakfast. Just blend, bake, and enjoy a grab-and-go breakfast with over 30g of protein. Or, split it into two 15g protein portions.
• Made without bananas. This recipe relies on Greek yogurt, chocolate protein powder, cocoa powder, and rolled oats to create a moist, brownie-like bite –no bananas needed!
• Easy to make it your own. You can add nuts, swirl in peanut butter, top it with fresh berries, and so on. The options are endless!

Ingredients you’ll need

• Milk. I use almond milk, but really, any milk will work.
• Egg. An egg binds everything together and helps create that fluffy texture. If you’re avoiding eggs, you should be able to use a flax egg as a substitute without any trouble.
• Greek yogurt. Contributes to the richness while boosting the protein content. I use 5% Greek yogurt for the creamiest, most velvety oats, but you can use lower-fat or non-dairy options if you prefer.
• Brown sugar. Its rich, caramel-like sweetness beautifully complements the chocolatey oats. For a more natural option, try blending a few pitted Medjool dates, maple sugar, or pure maple syrup into the batter. If you have a favorite granulated sugar-free sweetener, that should be a fine swap.
• Rolled oats. Old-fashioned rolled oats give this recipe its perfect soft, chewy texture. If you need this recipe to be gluten-free, make sure your oats are certified gluten-free oats.
• Chocolate whey protein. You only need about half of a standard scoop for a big boost of protein with rich, chocolatey flavor. I really like Puori Dark Chocolate Whey, as it has a great balance of flavor and isn’t too sweet.
• Cocoa powder.  The type that you use makes a big difference. High-quality unsweetened cocoa powder, Dutch-processed cocoa, or even raw cacao powder are the best options.
• Baking powder. Baked protein oats need baking powder to rise and become fluffy, just like a real brownie –don’t skip it!
• Salt. This really brings all the flavors together. Trust me, just a pinch makes a big difference. 
• Mini chocolate chips. An optional but highly recommended add-in for that melty, gooey finish! If you’re looking for a lower-sugar, more macro-friendly option, go for sugar-free semi-sweet chocolate chips.

How to make brownie baked oatmeal

Step 1: Prepare for baking. Preheat your oven to 350°F (175°C) and spray a 6×2″ baking dish or similar size ramekin or dish with cooking spray.

Step 2: Blend the ingredients. Starting with the wet ingredients, add everything except the chocolate chips to your blender and blend until smooth and just combined.

Step 3: Pour batter and bake. Pour the batter into the baking dish and give it a little shake to level it out. Sprinkle the chocolate chips evenly over the top and bake for 20-22 minutes.

Step 4: Cool and serve. Let the oats cool slightly before adding your favorite toppings and sweet drizzles.

Recipe tips and FAQs

• Taste the batter before baking! Different brands of chocolate whey protein powder have various levels of sweetness. If yours isn’t very sweet, you may want to add a bit extra brown sugar or your preferred sweetener to taste.
• Test for doneness at the 20-minute mark. Insert a toothpick or fork into the center –it should come out mostly clean. However, a slightly gooey center is fine since the oats will continue to firm up as they cool, leaving you with a fudgier texture.
• Allow your baked oats to cool for at least 5 minutes. This allows the residual heat to finish cooking the center and set properly, improvising the texture.
• No blender? If you don’t have a blender, use oat flour instead of rolled oats and whisk the ingredients together until smooth before baking.

Customize it

Here are some delicious ways to customize your baked chocolate oats:

• Add crunch – Fold in chopped walnuts, pecans, sliced almonds, or cacao nibs before baking for texture and a nutty depth of flavor.
• Add berries – Fold in raspberries, strawberries, or blueberries before baking, or use them as a topping for a sweet-tart contrast to the rich chocolate.
• Add nut butter – Swirl in a spoonful of peanut butter, almond butter, cashew butter, or Nutella before baking, or drizzle it over the top before serving for extra creaminess.
• Sweet drizzle – Serve warm with a drizzle of pure or sugar-free maple syrup, honey, or even melted dark chocolate for extra indulgence. 

Meal prep and storing

Meal prep: Baked oats are great for meal prep! Double (or triple) the recipe and bake it in a larger dish. Once cooled, store portions in the fridge and reheat as needed.

Storing: Store leftovers in an airtight container in the fridge for 3-4 days. 

Reheating: To keep baked oatmeal soft and moist, reheat it in the microwave for 20-30 seconds with a splash of milk or in a 350°F oven for about 5 minutes.

More baked oatmeal recipes

• Apple Pie Baked Oats
• Blueberry Baked Oatmeal
• Peach Protein Baked Oats
• Pumpkin Pie Baked Oatmeal

If you love this chocolate brownie-flavored baked oatmeal recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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