This single serving brookie baked oatmeal is a dreamy and satisfying sweet breakfast treat. A cookie dough batter and a brownie batter are combined to make the most delicious flavored baked oatmeal recipe ever!
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Baked Oatmeal is without a doubt one of my favorite breakfast treats. It’s perfect for any typical weekday breakfast but also great for a weekend breakfast, breakfast or brunch gatherings, vacation and more.
I’ve made many baked oatmeal recipes already, both blended and unblended, including this cookie dough baked oatmeal (unblended), cookie dough oat cake (blended), cinnamon roll oat cake and more.
This brookie baked oatmeal combines the best of two worlds – gooey, flavorful cookie dough and decadent chocolatey brownie batter. Both batters are combined together in one ramekin so you can get both flavors in one bite.
This brookie baked oatmeal is single serving, gluten free, and can easily be made dairy free and vegan.
Leave me a comment below which baked oatmeal flavor I should make next!
Oats: we will be using old fashion rolled oats for this recipe. Use gluten free, if needed.
Milk: I used almond milk for this recipe, but any milk works. Use a plant based milk to keep this recipe vegan.
Maple Syrup: this baked oatmeal is naturally sweetened with maple syrup.
Cashew butter: cashew butter gives this baked oatmeal a cookie dough flavor.
Chocolate chips: chocolate chips are added to both the cookie dough and brownie batters for extra chocolatey flavors! Use dairy free chocolate chips to keep this recipe vegan.
Cacao powder: adds the chocolatey flavor to the brownie batter.
Chocolate Protein powder: adds additional chocolate flavor and a kick of protein. Use pea protein to keep this recipe vegan.
Vanilla, baking powder and sea salt
What You’ll Need
Measuring cups and spoons
Two small bowls
Small rubber spatula
Preheat oven to 400°F.
In a blender, combine rolled oats, milk, maple syrup, baking powder, vanilla and sea salt. Blend until smooth.
Divide batter evenly amongst two small bowls or cups. To one bowl, add cashew butter and chocolate chips and stir until combined.
To the other bowl, add cacao or cocoa powder, chocolate protein powder, chocolate chips and an additional 1 tbsp of milk. Stir until combined.
Grease a 10-12oz ramekin. Pour both batters into the ramekin at the same time.
Bake at 400°F for 15-20 minutes. 15 minutes for a gooey center, 20 minutes for a firm, cake like consistency. Allow to cool 5 minutes before enjoying.
How to Meal Prep
Muffins: Double the recipe and follow the same instructions. Pour equal amounts of both batters into muffin tins until all the batter is used up. Bake the muffins at 375°F for 12-15 minutes, or when a toothpick inserted into the center of a muffin comes out clean.
Baked Oatmeal Bars: Triple the recipe (do only 2 tsp of baking powder). Into a greased 8×8 inch baking dish, pour one of the batters in and spread into an even layer. Pour the second batter on top and carefully spread into an even layer to cover the first layer (this way you get both brownie and cookie dough flavors in each bite).
Bake at 400°F for 25-30 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store the muffins or bars in air tight containers in the refrigerator for up to 5 days. Freeze for up to 3 months.
To reheat: To reheat from the fridge, microwave for 30 seconds. To reheat from frozen, allow to sit at room temperature for 1 hour, then microwave 45 seconds to 1 minute.
How to Make this Recipe Vegan
It is incredibly easy to make this recipe vegan!
Use a plant based milk, dairy free chocolate chips and a pea protein powder. Alternatively, instead of protein powder, you can use an additional teaspoon of cacao powder.
I like Enjoy Life mini chocolate chips and Orgain chocolate pea protein powder for this recipe!
Oats: you can use quick oats in place of rolled oats.
Milk: any milk, dairy or non-dairy, will work in this recipe.
Maple syrup: You can use monk fruit syrup or honey in place of maple syrup.
Protein Powder: Use another teaspoon of cacao powder in place of protein powder.
Cashew butter: While cashew butter is best for that cookie dough flavor, almond butter would work as well.
More Recipes You’ll Love
- Raspberry White Chocolate Oat Cake
- Chocolate Covered Strawberry Baked Oatmeal
- Cinnamon Pecan Streusel Baked Oatmeal
- Gingerbread Baked Oatmeal
- Apple Pie Baked Oatmeal
If you make this Brookie Baked Oatmeal, be sure to leave a comment below and rate this recipe! If you snap a pic, please tag me on Instagram @thechowdown! I love seeing your creations!
Brookie Baked Oatmeal
- 1 cup rolled oats
- 3/4 cup milk
- 1 1/2 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Cookie Dough Batter
- 1 1/2 tbsp cashew butter
- 1 tbsp chocolate chips
- 2 tbsp chocolate protein powder
- 1 tsp cacao or cocoa powder
- 1 tbsp milk
- 1 tbsp chocolate chips
- Preheat oven to 400°F. Combine base ingredients in a blender and blend until smooth.
- Divide batter in half amongst two small bowls or cups. To one portion, add cashew butter and chocolate chips and stir until combined. To the other portion, add cacao or cocoa powder, chocolate protein powder, milk and chocolate chips.
- Grease a 10-12oz ramekin. Pour both batters into the ramekin at the same time from opposite sides.
- Bake at 400°F for 15-20 minutes. 15-18 minutes for a gooey center, 20 minutes for a firm, cake like consistency. Allow to cool 5 minutes before enjoying.
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