Brownie Batter Oatmeal
There’s a small, indulgent moment between breakfast and dessert—and this is it. Warm steam curls up from the bowl, carrying rich cocoa and roasted chocolate aromas that remind you of fresh-baked brownies. The first spoonful gives you the velvet-thick texture of perfectly cooked oats, tempered by the mellow sweetness of banana and the real chocolate ribbons from melting chips. It’s comforting, slightly nostalgic, and oddly sophisticated all at once.
If you love brownies but want something faster and more nourishing, this recipe delivers that indulgence without the wait of baking. It’s perfect for cozy mornings when you want to linger over your coffee, for a quick post-workout treat, or as a portable, feel-good snack that doubles as dessert. If you’re inspired by classic brownie flavors, you might also enjoy this fudgy chocolate brownie recipe for a full bake-off later—consider this oatmeal the speedy sibling of that treat.
Dish Snapshot
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Total Time: 10–12 minutes
- Servings: 2 generous bowls (adjust as needed)
- Difficulty Level: Easy — great for beginners and busy mornings
Nutrition Highlights
Nutrition estimates per serving (recipe makes 2 servings). Values derived from ingredient portion data cross-referenced with USDA FoodData Central and typical manufacturer values; consult healthcare resources like the CDC or Mayo Clinic for guidance on individual dietary needs.
Per serving (approximate):
- Calories: 390 kcal
- Protein: 9–10 g
- Carbohydrates: 65 g
- Dietary fiber: ~8.5 g
- Sugars: ~25 g (natural + added)
- Fat: 12–13 g
- Sodium: minimal (depends on added salt or salted toppings)
Notes:
- These are estimates based on standard ingredients (1 cup rolled oats, 2 cups unsweetened almond milk, 1 medium banana, 1/4 cup semi-sweet chocolate chips, 1 tbsp maple syrup, 2 tbsp cocoa powder). Values can shift with ingredient brands, milk choice, or extra toppings. For precise tracking, use a nutrition calculator and exact product labels.
Why You’ll Love It
This recipe blends indulgence and nourishment: you get the familiar, comforting aroma and flavor of brownies while still starting your day with whole-grain oats and fruit. The mashed banana and cocoa create a naturally sweet, fudgy base so you can reduce added sugars and still satisfy chocolate cravings. It’s also quick to make, customizable, and excellent for sharing—pair it with coffee for a relaxed morning or serve it in small bowls for brunch guests who want a grown-up breakfast treat.
Method & Process
Ingredients
- 1 cup rolled oats (old-fashioned)
- 2 cups almond milk (or milk of choice — dairy, oat, soy)
- 2 tablespoons unsweetened cocoa powder
- 1 ripe banana, mashed (about 1 medium)
- 1 tablespoon maple syrup (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (semi-sweet or dark)
- Pinch of salt
Optional additions / substitutions:
- Use steel-cut oats (increase cook time to ~20–25 minutes and add more liquid).
- Swap almond milk for cow’s milk or oat milk for creamier texture.
- For vegan: ensure chocolate chips are dairy-free.
- Reduce maple syrup or omit if banana is very ripe and sweet.
- Add a scoop of protein powder for more protein (stir in at the end).
Step-by-step
- In a medium saucepan, combine the rolled oats, almond milk, cocoa powder, mashed banana, maple syrup (if using), vanilla extract, and a pinch of salt. Whisk briefly to disperse the cocoa.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the oats have absorbed liquid and the mixture is thick and creamy. (If using steel-cut oats, simmer 20–25 minutes.)
- Remove from heat and stir in the chocolate chips until they melt into pockets of gooey chocolate.
- Spoon into bowls and add your desired toppings. Serve warm.
Practical tips
- Stir often once the mixture thickens to avoid scorching on the bottom.
- If the oatmeal becomes too thick, stir in a splash of milk to loosen it.
- Check oats for doneness by texture: tender but still with a slight bite if you prefer texture, or cook a bit longer for creamier oats.
- Add chocolate chips off heat for melty pockets; add on heat for fully integrated chocolate.
Best Pairings
- Simple: a pat of butter or coconut oil swirled in for extra richness.
- Fruit-forward: sliced strawberries, raspberries, or banana rounds for freshness.
- Nutty crunch: chopped walnuts, pecans, or a tablespoon of almond or peanut butter.
- Beverage: pairs beautifully with black coffee, a latte, or an herbal tea like peppermint.
- As a snack: serve in a mason jar with a dusting of cocoa for an on-the-go option.
Shelf Life & Storage
- Room temperature: Serve immediately; do not leave cooked oatmeal at room temperature for more than 2 hours (USDA guidance for perishable foods).
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of milk.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the fridge and reheat; texture may be slightly looser after freezing—adjust with extra milk.
Expert Tips
- Texture balance: Use old-fashioned rolled oats for a creamy yet toothsome texture; quick oats will be softer and steel-cut oats will be chewier.
- Cocoa quality matters: Choose a good unsweetened cocoa powder (Dutch-processed for deeper color and milder acidity, natural cocoa for tangier chocolate notes).
- Chocolate distribution: Reserve a few chips for topping so you get that first melty bite.
- Salt is your friend: A small pinch of salt brightens the chocolate and balances sweetness.
- Sweetness control: Let the banana do more heavy lifting if you want less added sugar—use a very ripe banana for natural sweetness.
Creative Twists
- Peanut Butter Brownie Batter: After cooking, swirl 1–2 tablespoons of peanut butter into the hot oatmeal for a rich, nutty layer. Top with crushed peanuts and a drizzle of honey or extra maple syrup.
- Mint Chocolate: Stir 1/4 teaspoon peppermint extract into the base (reduce vanilla) and top with dark chocolate chips for a minty edge.
- Protein-Packed Version: Stir in one scoop of chocolate or unflavored protein powder off the heat to boost protein without losing texture.
- Gluten-free note: Use certified gluten-free oats if you need to avoid gluten—this keeps the recipe safe for those with sensitivity. For more ideas on gluten-free brownies and adaptations, check this gluten-free brownie recipe and borrow flavor cues for your toppings.
Frequently Asked Questions
Q: Can I make this vegan?
A: Yes — use plant-based milk and dairy-free chocolate chips. Maple syrup keeps it sweet without animal products.
Q: My oatmeal is too thick. What should I do?
A: Stir in a splash of milk (almond, oat, or dairy) until you reach the desired consistency. Reheat gently if needed.
Q: Can I prep this as overnight oats instead?
A: You can make a "brownie batter" overnight oats version by combining the dry oats, cocoa, mashed banana, milk, maple syrup, and vanilla in a jar and refrigerating overnight; stir in chips just before serving. (See similar quick overnight ideas for reference.)
Q: Is this healthy for everyday breakfast?
A: This recipe offers whole grains, fruit, and moderate protein. Watch added sugar (chocolate chips and maple syrup); adjust to fit your daily needs. For personalized advice, consult trusted health resources such as the CDC or Mayo Clinic.
Q: Can I double the recipe?
A: Yes—double ingredients and cook in a larger pot. You may need to stir more and adjust cook time slightly to maintain creaminess.
Conclusion
If you crave the flavor of brownies but want a quicker, breakfast-friendly delivery, this Brownie Batter Oatmeal hits the sweet spot—comforting, chocolaty, and versatile. Try it plain for a quick morning boost or dress it up with nuts and fruit for company. Share your photos or tweaks and become part of a cozy breakfast community.
For more brownie-inspired breakfasts and inspiration, see the Brownie Batter Chocolate Oatmeal feature on My Montana Kitchen and a quick take on overnight versions with the 5 Minute Brownie Batter Overnight Oats by Desiree Nielsen: Brownie Batter Chocolate Oatmeal | My Montana Kitchen and 5 Minute Brownie Batter Overnight Oats – Desiree Nielsen.
Enjoy your bowl—then tell me how you topped it.
Print
Brownie Batter Oatmeal
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A comforting blend of oats and chocolate that captures the essence of brownies for breakfast, this quick recipe delivers both indulgence and nourishment.
Ingredients
- 1 cup rolled oats
- 2 cups almond milk
- 2 tablespoons unsweetened cocoa powder
- 1 ripe banana, mashed
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Pinch of salt
Instructions
- In a medium saucepan, combine the rolled oats, almond milk, cocoa powder, mashed banana, maple syrup (if using), vanilla extract, and a pinch of salt. Whisk briefly to combine.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the oats have absorbed the liquid and the mixture is thick and creamy.
- Remove from heat and stir in the chocolate chips until they melt into pockets of chocolate.
- Spoon into bowls and add desired toppings. Serve warm.
Notes
For a creamier texture, use rolled oats and adjust the sweetness based on the ripeness of the banana. Adjust liquid as necessary if oatmeal becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 25g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8.5g
- Protein: 10g
- Cholesterol: 0mg
