High Protein Brownie Baked Oats
These Brownie Baked Oats taste like rich and fudgy brownies for breakfast! Made with Greek yogurt, rolled oats, and chocolate whey protein (no banana!), they pack over 30 grams of protein per serving!

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.
Quick oats will work, but they will be chewier, and you may need to reduce the baking time by 1-2 minutes since they absorb liquid more quickly. I would stick with rolled oats if you can.
Steel-cut oats don’t blend as smoothly and require more liquid and a longer baking time, so they aren’t a suitable swap in this recipe.
A gummy texture usually happens if the liquid-to-at ratio is off or if the oat mixture is overblended. Be sure to measure the ingredients accurately and blend the batter until just smooth.
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
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High Protein Brownie Baked Oats
Equipment
- Blender
- Small baking dish
Ingredients
- ½ cup unsweetened almond milk or milk of choice
- 1 large egg
- ¼ cup plain Greek yogurt I used 5% for a creamy texture
- 2 tbsp brown sugar *see ingredient list notes for sweetener swaps
- ½ tsp vanilla extract
- ½ cup rolled oats *use certified GF oats for a gluten-free version
- 15 grams chocolate whey protein *about 1/2 standard scoop- I used Puori Dark Chocolate whey
- 2 tbsp cocoa powder
- ½ tsp baking powder
- pinch salt
- Optional: 1-2 tbsp mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. and spray a 6×2" baking dish or similar size ramekin or pie dish with cooking spray.
- Add all of the ingredients, except the chocolate chips, to a blender, starting with the wet ingredients, and blend until just blended and smooth.
- Pour the batter into the prepared baking dish and sprinkle the chocolate chips on top.
- Bake for 20-22 minutes (check for doneness at 20 minutes). Cool for 5 minutes. Top with fresh berries, walnuts or pecans, and a drizzle of real maple syrup or sugar-free maple syrup. Enjoy!
Notes
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- 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.
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- 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.
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- 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.
Nutrition
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The best way to indulge in chocolate for breakfast! They are so delicious!