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baked brownie oats without bananas

Easy Brownie Baked Oats Without Bananas

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If you’ve ever wanted to eat dessert for breakfast and feel good about it, you're going to fall in love with these Brownie Baked Oats Without Bananas! As a busy mom, I’m all about quick, feel-good recipes that taste like a treat but sneak in some nutrition—and this one checks all the boxes. No mushy banana flavor here—just rich, chocolatey goodness that’s perfect for picky eaters and chocolate lovers.
Course Breakfast
Keyword chocolate, oats, quick breakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8

Equipment

  • Small 2qt. Baking Dish

Ingredients

  • 2 cups Oats
  • 2 cups Milk
  • 1/2 cup Lite Maple Syrup
  • 1 tsp. Vanilla Extract
  • 1/4 cup Peanut Butter
  • 1/2 tsp. Salt
  • 3/4 cup Semi-Sweet Chocolate Chips + more for topping
  • 1 tsp. Coconut Oil
  • 2 tbsp. Flaxseed
  • 2 tbsp. Hemp Seeds
  • 1&1/2 tsp. Baking Powder

Instructions

  • Start by preheating your oven to 350°F (175°C).
  • Combine the peanut butter, semi-sweet chocolate chips, and your choice of coconut oil (or a neutral oil like canola or vegetable if you prefer).
    Microwave the mixture in 20- to 30-second increments, stirring between each round, until everything is fully melted and smooth.
    1/4 cup Peanut Butter, 3/4 cup Semi-Sweet Chocolate Chips, 1 tsp. Coconut Oil
  • Next, in a medium to large mixing bowl—or directly in your baking dish for easy cleanup—combine the oats, milk, maple syrup, vanilla extract, salt, baking powder, ground flaxseed, and hemp seeds (if using).
    2 cups Oats, 2 cups Milk, 1/2 cup Lite Maple Syrup, 1 tsp. Vanilla Extract, 1/2 tsp. Salt, 2 tbsp. Flaxseed, 1&1/2 tsp. Baking Powder, 2 tbsp. Hemp Seeds
  • Pour in the warm melted chocolate-peanut butter mixture and stir everything together until well combined.
  • Transfer the mixture to a greased or parchment-lined baking dish if you didn’t mix it in there already, and smooth out the top with a spoon or spatula.
  • Bake in the preheated oven for 35 to 40 minutes, or until the top looks set.
  • You can enjoy it warm straight from the oven for the ultimate gooey chocolate experience, or let it cool and store it in the fridge for up to four days.

Notes

Storage Tips For This Recipe

  • Refrigerator:
    Let the baked oats cool completely, then cover the baking dish tightly with foil or plastic wrap, or transfer portions to an airtight container. Store in the fridge for up to 4 days. They’ll stay moist and fudgy!
  • Reheating:
    Warm individual portions in the microwave for 30–60 seconds until heated through. You can also reheat a larger portion in the oven at 300°F for about 10–15 minutes.
  • Freezer-Friendly:
    Slice the baked oats into single servings and wrap each piece tightly in plastic wrap or store in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge or microwave from frozen in 30-second intervals until warm.
  • On-the-Go Tip:
    Store individual servings in small containers or wrap them for a quick grab-and-go breakfast or snack—great for busy mornings!

Common FAQ's Related to This Recipe

  • Can I make this recipe without flaxseed or hemp seeds?
    Yes! Both are optional. Flaxseed helps with binding, but the recipe will still work without it. Hemp seeds are just a nutritious bonus.
  • Can I use quick oats instead of rolled oats?
    Yes, quick oats will make the texture a bit softer and more cake-like. Rolled oats give a chewier bite.
  • Can I make this recipe dairy-free?
    Absolutely! Just use a plant-based milk like almond, oat, or soy, and double-check that your chocolate chips are dairy-free.
  • Can I make this ahead of time?
    Yes! It stores well in the fridge for up to 4 days and reheats beautifully. Great for meal prep.
  • Can I add protein powder to this recipe?
    Definitely. Add 1 scoop of chocolate or unflavored protein powder and reduce the oats slightly (by about 2–3 tablespoons) to keep the texture balanced.
  • What can I use instead of peanut butter?
    Any nut or seed butter will work—almond, cashew, sunflower seed butter, or even tahini if you like a more savory edge.
  • Can I use cocoa powder instead of chocolate chips?
    This recipe is designed to melt chocolate chips for a rich, brownie-like texture, but you can try using 2–3 tablespoons of cocoa powder and adding a little extra sweetener and oil to compensate.
  • Can I double the recipe?
    Yes! Just use a larger baking dish and increase the bake time slightly—check for doneness around 45–50 minutes.

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