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
This was so delicious! I made mine in an oven-safe mug, so the cooking time didn’t quite work perfectly with mine. That was fine by me, though – I kept it in the oven for around 20 minutes, and the center turned out pretty gooey while the outside was a bit harder. I probably should have left it in longer, but I was impatient and removed it anyway. It tasted amazingly chocolate-y! I added a bit of Fat Free ReddiWip to make it a little sweeter, but it was pretty fantastic without the extra sweetness. The texture of the outside edge was amazing! And this was so easy to whip up. Thanks for an easy, tasty recipe!
I’m so glad you liked it, Diana! Thanks so much for taking the time to leave such a lovely review 😀
You are most definitely welcome! I also tried adding in a little twist – I put in a mixture of 2 tbsp softened cream cheese + 2 tsp powdered sugar on the top to make a cream cheese brownie bake. Took it out of the oven after 24 minutes – absolutely amazing! Looked very pretty, too.
I made this today as a mid morning snack. I used whole milk and 2tsp organic sugar cause thats what i had on hand….it was so good! The texture was wonderful and the taste was a perfect sweet tooth fix!
Hi,
Could this be made with vegan chocolate protein powder ? And if so how would you incorporate it in with the ingredients ?
Sounds so yummy
Hi Elaine! I’ve never tried it personally, but I think it should be fine with the protein powder! I would probably just use it in place of the flour.
I had 2nd thoughts when I made this for the first time, 15min was too long to wait hungry but I mustered up the patience and it paid off. This brownie bake was absolutely delicious. I’m not big on sweet so I only used 2 tsp of syrup and no choc chips, opting to sprinkle chopped nuts and flaked coconut on top instead. The bake reminds me of cake. Thanks, I love it.
No, I do think that people who wouldn’t want to eat brownies for breakfast DO need to reconsider their life choices. 😉 In all, this brownie bake looks amazing! I can’t get enough of the chocolate gooeyness!
After sharing this on social media, I had to try it! I’m all about some chocolate for breakfast, and this totally hit the spot for a Sunday morning treat 🙂 Delicious!
I saw this on Pinterest today and made it immediately for me and my son! We loved it, amaze! Thank you!! Xx
I made this today. Not a fan. It was ok but not sweet enough in my opinion.
I’ve made this recipe twice now and have it enjoyed it both times. So glad to have found something fun for my weekend breakfasts. If you’re interested, I posted a review on my blog, http://adlinsadventures.blogspot.com/2016/02/recipe-review-breakfast-bowls.html.
Thanks for sharing!
Oh Amanda, because of this recipe, you have become my favorite person in the world. I have a sweet little 5 year old boy that is allergic to wheat, soy, eggs, milk, peanuts, tree nuts (and several other things) so for him to have “treats”, I have to make them. This is by far one of his favorite recipes and mine too! It is delicious, and I wish there were a better word than that that I could use to describe it! I even made a cinnamon roll version for us recently and it was also great.
Oh that’s so wonderful to hear, JB! Homemade treats are the best kind anyways, and I’m betting that your little guy adores you for it 😀
Hi! Instead of an individual serving, I’d like to make this in an 8×8 pan so I have breakfast for the week. How would you recommend increasing the ingredients needed to make that happen? Thanks!
I would probably multiply the ingredients by 4, but I’ve never made it in a larger pan so I can’t vouch that the texture will come out the same.
You might be my new best friend. I just had to give up dairy because my infant is allergic, and I’ve been miserable about breakfast… But today I had an oatmeal brownies for breakfast, and it was so good!! Thanks for posting this recipe!
I’m glad you liked it, Melissa! Thanks for letting me know 🙂
Could I make a tray of this for my whole family? Just wondering how long to cook it for if I put it in an 8×8 or 9×13 pan. I’d want to make it for 8 servings.
Just did it and it was so good! I added some stevia, because I like it very sweet. I will definitely do it again.
This was absolutely amazing! I’ve been craving chocolate since I went vegan and this was the perfect fix!
Ok so I pinned this a long time ago with every intention of making it, I swear! On Sunday when I went grocery shopping I said that this was the week! And, I’m so glad I did! This has got to be one of the most amazing breakfasts I’ve ever had!! It’s quick and easy. And, I’ve been putting a dollop of peanut butter in the middle for a little more protein. Thank you so much for thinking this up!