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
Thank you so much for this recipe. My family just finished eating it and it was delish! Will make it again also as a dessert.
My wife asks me to make these all the time. I added a few walnuts and raspberries, that really puts it over the top.
Of course it would be… forgot it was single serve!!
no sugar/ sweetner?
There is! It’s sweetened with maple syrup. You can also use honey or sugar if that’s more convenient.
Thanks.. Was wondering if 1 tbsp would be sweet enough and that is why was looking for something else to sweeten it 🙂
So I was trying to find something different for breakfast and came across this. O.M.G. I know I am late in the game (like 2 years) but this is the most amazing this I have set me eyes and taste buds on. I made 4 servings so I could easily heat it up in the mornings but between me and my dad snacking on it from the fridge, I don’t think it is going to last me 3 more mornings hahaha THANK YOU
I’m so glad you and your dad enjoy them, Jessica! Thanks so much for taking the time to let me know 😀
I have one child who loved this, another who didn’t, and a third who will eat anything. I think my middle child would like the blueberry muffins bake, but I know her sister wouldn’t. Unfortunately, they cook at different temps for different amounts of time. How forgiving are these recipes? Could I add extra liquid to this and cook it at a higher temp? I’d love to make each child her favorite – and have them share with their brother!
They’re pretty forgiving, Daphne. I think you’d be totally fine with adjusting the amounts of liquid to coordinate cook times.
I tried substituting floor for almond flour and it totally works! Also used dark chocolate chips! This is so good! Thank you for your wonderful, easy to make recipes. Most of these are also weight watcher friendly, which is awesome for me! In 💓 with your recipes. 😊😊😊
That should say flour, not floor (darn autocorrect!)
Brownie i s always the preferred food of my family. Glad to hear your recipe! It makes sure that i will try…
I’ve tried two of your oatmeal bakes (pumpkin pie and this one) for my family of ten. I used a recipe converter online and it was easy because one serving x ten works out pretty well. I baked it in a 9×13 pan and baked for 28 minutes (it needs a little longer for the pumpkin pie version) and it came out beautifully and was a big hit. In fact, the first time I tried it I was cooking for my family of ten and my sisters family of 8, so I converted for ten portions and then doubled it. All the kiddos loved it. Thanks for a great recipe!!!
I’m so glad you and your family enjoyed it, Andrea! And thanks so much for sharing that it works if you want to make a bigger portion. I’ve had a handful of people ask me about multiplying the recipe, so I’m glad to know that it works 🙂
Hello! I found your site through Pinterest (<3) and I had a couple questions: 1. Can I use honey in place of the maple syrup and 2. can I make this in a larger batch and make it ahead of time, say on a Sunday to eat all week?
I used honey in place of the maple syrup and it turned out lovely.
Mine came out very runny and I followed the recipe. I had to cook it way longer. 1/3 cup oats and 1/3 cup almond milk, right?
I cannot wait to make this Saturday morning!! I do have one quick question- do you think liquid stevia could be substituted for the maple syrup? That is what I have on hand. I’ve never tried subbing between the two before, so I’m not sure how or if it would work.
It would work, Emily, just make sure not to use as much. Liquid stevia is a lot more potent than maple syrup, so you’d probably only need a few drops.
This looks great, but I think there might be a typo with the ml amount for the almond milk. All of my measuring spoons and cups were dirty from another recipe, so I tried to make this with the measurements in parentheses and my kitchen scale. It seemed like way too much liquid, (probably should have realized and double checked then…buuuut I don’t know much about recipes and measurements so I went with it!). It never cooked and then I looked up 180 ml and it looks like that is actually 3/4 cup! I am going to try again tomorrow morning with real measuring spoons and cups and I am sure it will be delicious!
UPDATE: I made with my measuring spoons/cups and it was AMAZING! Chocolate for breakfast is my favorite! Have you heard of the Peanut Principe company? They make a brownie batter peanut butter (http://www.peanutprinciple.com/brownie-points/). I melted it on top of the breakfast break for a perfect topping!
If I cold post a picture of this yumminess I would. I only used 1 tbsp of flour (gluten free) and just a few chocolate chips on top and it’s devine. Thank you thank you for bringing a brownie to my oats!!
I’ve made this for every breakfast for the past week and a half. Obviously, I love it! I’ve never made it in the oven, just used the microwave on a lower power and for 3-7 min depending on type of oats used. I followed the recipe the first time (five stars!) and every time since I have played around with it. I add more milk (non-fat dairy), have used quick/old fashioned/overnight soaked steel cut oats (all are wonderful options), omitted the baking powder (didn’t notice a difference with or without) and have omitted the maple syrup (it’s sweet enough for me just using the chocolate chips). Instead of the coconut oil, I use about a tablespoon of homemade chocolate pecan coconut butter (toasted pecans, unsweetened coconut flakes and unsweetened cocoa powder blended together). Oh! And a helpful way to get the coconut oil or nut butter to melt: I measure the oats and milk first, then heat in the microwave for a minute, then add everything else. Then milk is warm enough for it to melt without having to use another dish to melt it in. 🙂
This recipe has become a fabulous jumping off point for me! It has tasted great every time (with additional milk added at the end), except for the time that I didn’t add flour. I love that I can get a dose of chocolate in the morning but in a nutritious way. I’m working my way towards reducing my sugar intake, so this has been a lovely way to help me not feel restricted yet still limit how much sugar I eat. Amanda, thank you so much for this recipe!!!
Thank you so much for taking the time to write such a wonderful and helpful review, Candice! It’s especially helpful to know that it can be made in the microwave for those busy mornings.
This is absolutely amazing!! I was hesitant to try it because I wasn’t sure if it would be sweet enough, but it totally was! I actually thought I was eating brownie batter (with oats obviously) and it was a heavenly breakfast. I used agave instead of maple syrup, but I think those are pretty equal. Highly recommend this recipe to anyone who has been thinking about it. Totally delicious and mostly healthy!!
I’m so glad you liked it, Maddie! I always love being surprised when something ends up not tasting healthier when it is 🙂
How much will this make? A bowl? or more….. By the way the cake looks delicious.A perfect morning breakfast for me.
PLZ REPLY
Yup! It makes a bowl.
Can I make it in a toaster oven that has oven temperature settings? It is 80°, with 80% humidity in the morning. I don’t want to add more heat for one bowl of food.
I think that should be fine, Nani. I’ve made various recipes like this in my toaster oven with no problem.
We try not to use oil in recipes we make at home. Will these turn out the same if I omit the coconut oil? Or do I need to replace it with something?