Enjoy the taste of brownies for breakfast in this single-serve vegan breakfast bake that’s loaded with fibre, healthy fats, and plant-based protein. Naturally sweet and loaded with chocolate flavour, it’s a healthy and delicious way to start your day.
All those in favour of eating brownie batter for breakfast, say “I.” All those opposed. . .
. . .
. . .
. . . please reconsider your life choices!
Awwr I’m just kidding. Kind of. I don’t actually recommend eating brownies for breakfast [on a regular basis], but I do recommend eating things that are slightly (read: quite a bit) healthier and make you feel like you’re eating brownies for breakfast.
Things like this brownie batter breakfast bake, for example…
Tell me you don’t want to face plant right into that. Actually, don’t — I might judge you.
I know I said that I’d stop with the breakfast recipes after bombarding you with them in January, and I will… after today. I just really, really wanted to share this last one with you guys, and I figured that chocolate for breakfast was the perfect way to transition into February and set the mood for Valentine’s Day.
So let’s talk deets. Actually, let’s take a closer look at what we’re working with and then talk deets…
Oh.Glory. Okay. Focus. Focusing. Breathe.
To say this breakfast bowl tastes exactly like a brownie would be a lie, but it also wouldn’t be too far from the truth. Obviously we’re dealing with a different texture here since I’m pretty sure most brownies don’t come equipped with the awesome nutrition power of oats, but as far as taste goes? It’s pretty darn close.
You’ve got your sweetness. Your chocolatey-ness. Your… actually, that’s pretty much it. I don’t know how to describe the taste of brownies other than “sweet and chocolatey,” and that’s basically the answer I got when I Googled it, too. Which, by the way, is a question that I wasn’t the only one asking. Apparently, “how does a brownie taste?” is something a lot of people want the answer to. But I digress.
So we’ve got sweet and we’ve got chocolatey. Sound good so far? I thought so too. We’ve also got chewy, ooey, gooey, and “ohhhh my god how is this actually good for me?” That last one is a direct quote, by the way.
But despite being hard to believe, this little guy really is healthy enough to enjoy for breakfast. And yes, I realize chocolate chips don’t exactly fall into the “health food” category, but I’d argue that they’re good for the soul and therefore good for overall health. You can always leave them out or replace them with some nuts if you prefer, but I’m personally not huge fan of nuts in my brownies, so I’d prefer to keep them out of my brownie batter oats.
Chocolate chips aside, this breakfast bowl is packed with a good dose of fibre, healthy fat, and plant-based protein. It’s vegan as long as you use dairy-free chocolate chips, and can easily be made gluten-free by using a gluten-free flour. I’ve made various breakfast bakes with all-purpose, whole wheat, spelt, rice, coconut, and almond flours before, and never really noticed a huge difference between them. It’s all up to you and your individual needs.
Oh, and as an added bonus, baking this makes your house smell like brownies… which is way better than waking up to the smell of coffee. Just saying.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Brownie Batter Breakfast Bake
- Total Time: 20 mins
- Yield: 1 serving 1x
Ingredients
- 1/3 cup (30 g) rolled oats
- 2 Tbsp (15 g) flour of choice*
- 1 Tbsp (5 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 1/3 cup (80 ml) unsweetened almond milk
- 1/2 – 1 Tbsp (8–15 ml) maple syrup, to taste
- 1 tsp (5 ml) coconut oil, melted
- 1/2 tsp vanilla flavor
- 1 Tbsp (10 g) dairy-free chocolate chips
Instructions
- Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
- In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
- Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.
- Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
Notes
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more breakfast bake recipes? Try one of these!
Oatmeal Cookie Dough Breakfast Bake
Blueberry Muffin Breakfast Bake
Pumpkin Pie Breakfast Bake
Cinnamon Bun Breakfast Bake
Blueberry Banana Breakfast Bake
Running with spoons is the perfect way to start your morning. With a brownie batter, you can make a delicious breakfast that is sure toFill your stomach and keep you going all day.
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OMG ! This recipe is soo soo good. I used 2-3 TBSP of mashed banana instead of maple syrup, increased milk by 1 TBSP, added 1.5 TBSP of brownie protein powder and reduced oil to 1/2 tsp. The mashed banana gave it a mild fudgy texture . I can’t wait to make it again with some walnuts.
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This is still a favorite, satisfying, wholesome indulgence, and shout out to you for doing bakes oats way before these little, young Tik Tokkers!
This looks delicious! I’m wondering if it’s possible to make multiple servings in a sheet pan. How would that alter baking time?
This is so stupid good and satisfying! I’ve made it as written and with some changes, both are amazing. I subbed chocolate protein powder for the flour which definitely makes it a little more dense but still delicious. I also made this in my vortex air fryer on the bake setting (so basically a convection oven) @ 300°F for 5 or six minutes. Works great and faster! Try with some berries and whip, heaven!
So I tried to make this recipe but the oats seperated from everything else and when I mixed them back together, it became this weird battery consistency. What happened and how can I prevent that from happening again?
What a fantastic breakfast idea, I’ve been making this at least twice a week as my kids keep requesting it again and again. Question – was wondering if you’ve ever tried it without the cocoa? Would be more like a vanilla + chocolate chip flavor. Tempted to try it just to vary things a bit but don’t want to ruin it.
I made this on the stovetop and it worked just fine! I did omit the flour and baking powder.
This recipe is absolutely amazing and I kind of said to heck with the healthy part and put a glob of Nutella in the middle, but it was so worth it. Thank you for sharing.
Oh that sounds so amazing! I’m glad you like it 🙂
How can I make this for the microwave?
I used coffee, instead of almond milk, and microwaved for one minute. Delicious! I’m going to mix small packets of the dry ingredients, so the process goes even more quickly for busy mornings.
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Hey Amanda this is the second time I’ve made this beauty and thought you would appreciate knowing how much I appreciate you sharing this recipe. I’ve also made your blueberry banana brekky bake and love it too (really really). Thanks for the creativity! It’s refreshing seeing delicious healthy snacks.
Could you make this recipe ahead of time and store in the fridge until you are ready to bake it?
I just had this and it is amazing! I added almond flour instead of flour and added pecans to it….sooo delicious! Thank you for sharing.