These Brownie Baked Oats are the kind of breakfast that feels like dessert, and I love them for it. The base is rich, fudgy, and chocolatey, sweetened only with banana and Medjool dates, then studded with walnuts and dark chocolate chips. On top, there’s a creamy coffee yogurt icing that sets like frosting once it chills, and pairs beautifully with the oats. Each slice has 24 g of plant-based protein, plenty of fiber, and tastes so decadent, you won’t believe it’s good for you! You can eat them warm straight out of the oven or chilled from the fridge with the icing spread on right before serving. They’re a new favorite breakfast to add to our rotation (and afternoon snack, and dessert).
Why I love this recipe (as a nutritionist)
- Brownies for breakfast: rich, fudgy, and chocolatey, with the texture of a real bakery brownie but built entirely from pantry staples
- Plant-based protein: 24 g per serving from soy milk, soy yogurt, vanilla protein powder, walnuts, and oats
- Fiber-forward for gut health: 9 g of fiber per slice from oats, flaxseed, walnuts, and dates to support digestion and slow-release energy
- Heart-loving cacao: raw cacao is one of the richest plant sources of flavanols, polyphenols linked to better blood flow and brain function, plus a serious dose of magnesium
- Meal-prep ready: bake once and you’ve got 6 slices for the week, eaten warm or cold
Ingredient notes
- Rolled oats: the brownie base. Oats bring beta-glucan fiber for steady energy and known benefits for cholesterol.
- Raw cacao powder: deeper and less processed than cocoa, with more flavanols and magnesium. Regular unsweetened cocoa powder works in a pinch.
- Medjool dates and banana: the only sweeteners. Riper bananas give a sweeter, fudgier result. If your dates are dry, soak them in warm water for 10 minutes first.
- Peanut powder: defatted peanut flour adds nutty depth and a little extra protein. Swap with vanilla protein powder or an extra 1/4 cup of rolled oats if you don’t have it.
- Walnuts and dark chocolate chips: the mix-ins. Walnuts add omega-3s and crunch, and the chocolate chips melt into pockets of fudge as the brownie bakes.
How to make this recipe (summary)
Preheat your oven to 350°F (180°C) with the fan on and line an 8-inch (20 cm) square cake pan with baking paper.
Blend the rolled oats, ripe bananas, ground flaxseed, raw cacao powder, baking powder, peanut powder, pitted Medjool dates, and soy milk in a large blender until completely smooth.
Pour the batter into the prepared pan and let it sit for 5 minutes so the flaxseed can thicken. Then gently stir in the chopped walnuts and dark chocolate chips so they’re evenly distributed.
Bake on the middle rack for 35 minutes, until the top is set and a tester inserted into the center comes out with just a few moist crumbs. Let the baked brownie cool (about an hour) so it slices cleanly.
Make the icing while the brownie cools. Whisk the thick yogurt, vanilla protein powder, and instant coffee together until smooth and silky.
Slice into 6 squares and spread the coffee yogurt icing on top right before serving. View recipe card below for detailed instructions.
Variations and tips
- Make it gluten-free certified: use certified gluten-free rolled oats and double-check that your dark chocolate chips are GF
- Soy-free swap: trade the soy milk for almond, oat, or another plant milk, and use coconut yogurt or another thick dairy-free yogurt in place of the soy yogurt
- Skip the protein powder: leave it out of the icing and stir in 1 tablespoon of maple syrup instead for a lighter, sweeter topping
- Nut variation: half walnuts and half pecans is so good if you want to bump up your plant points. Pumpkin seeds work for a nut-free option.
- Storage: keep the brownie covered in the fridge for up to 5 days. Store the icing separately and spread it on right before eating for the best texture.
- If you like this recipe, you’ll also love our Tiramisu Baked Oats, or Apple Pie Baked Oats.
Why you’ll love these Brownie Baked Oats TL;DR
- Fudgy and chocolatey
- Plant-based protein
- Fiber-rich
- Naturally sweetened
- Meal-prep ready
FAQ
- Is this recipe gluten-free? Yes, naturally. Use certified gluten-free rolled oats and check that your dark chocolate chips are GF.
- Can I make these without protein powder? Absolutely. Leave it out of the icing and add a tablespoon of maple syrup for sweetness, or top each slice with plain thick yogurt instead.
- What can I use instead of peanut powder? Vanilla or chocolate protein powder works perfectly, or replace it with an extra 1/4 cup of rolled oats.
- How long do they keep? Five days in an airtight container in the fridge. Store the icing separately and spread it on right before eating so the brownie doesn’t get soggy.
- Can I freeze them? Yes, freeze the un-iced brownie squares for up to 2 months. Thaw overnight in the fridge, warm up, and add the icing fresh.
Brownie Baked Oats with High-Protein Icing (Dairy-Free)
Equipment
- 8 inch Square Cake Pan
Ingredients
Brownie Base
- 2 ½ cups (205 g) rolled oats
- 2 (235 g) medium ripe bananas
- 3 tbsp (20 g) ground flaxseed
- ⅓ cup (30 g) raw cacao powder
- 2 tsp (8 g) baking powder
- ¼ cup (25 g) peanut powder - see notes for substitution
- 3 Medjool dates - pitted (see notes)
- 2 ½ cups (600 ml) soy milk
- ½ cup (60 g) walnuts - roughly chopped
- ¼ cup (40 g) dark chocolate chips
Icing
- 1 ½ cups (360 g) thick yogurt - I used vanilla soy
- 1 ½ scoops (45 g) vanilla protein powder
- 1 tbsp (5 g) instant coffee
Instructions
- Preheat the oven to 350°F (180°C) convection / fan on. Line an 8 inch (20 cm) square cake pan with baking paper.
- Blend the batter: In a large blender, add the rolled oats, bananas, ground flaxseed, cacao powder, baking powder, peanut powder, pitted medjool dates, and soy milk. Blend until smooth, then pour into the prepared cake pan.
- Allow to set: Let it sit for 5 minutes so the flaxseed can thicken, then gently stir in the walnuts and dark chocolate chips.
- Bake on the middle rack of the oven for 35 minutes.
- Prepare the icing: In a bowl, combine the yogurt, vanilla protein powder, and instant coffee until smooth.
- Cool and slice: Allow the bake to cool down before slicing. I like to give it about an hour, otherwise it might be a bit too soft to get proper slices. Then slice into 6 squares and add your icing when ready to eat.
