Vegan Cosmic Brownie Baked Chocolate Oats
These Vegan Cosmic Brownie Chocolate Baked Oats are fudgy, chocolatey, and perfect for a healthy breakfast fix. Made with wholesome ingredients and naturally sweetened, they deliver brownie-like decadence in every bite, without refined sugar or dairy. It’s a fun and nourishing way to treat yourself first thing in the morning.
There’s just something nostalgic about Cosmic Brownies that takes me back to my childhood. So, I am not surprised that my girls get so excited when I make these vegan baked oats for breakfast,
Spotlight on These Vegan Cosmic Brownie Baked Chocolate Oats
They’re seriously delicious. Fair warning: you just might get hooked on these brownie oats. There’s truly nothing else like them. The the thick, fudgy layer of chocolate ganache takes them over the top in the best way.
They’re made with wholesome ingredients. It may be hard to believe, but these decadent oats are completely vegan and made with nourishing, feel-good ingredients you can feel great about serving.
They’re kid-approved. Looking for a fun, chocolatey breakfast that still checks the wholesome box? This is it. Your little ones will be thrilled!
They’re meal-prep friendly. This recipe makes 9 hearty servings, perfect for keeping breakfast ready in the fridge for several days. Easy mornings, here you come.
They’re celebration-worthy. Whether it’s a birthday breakfast, back-to-school morning, or a cozy weekend brunch, these Vegan Cosmic Brownie Baked Oats bring the joy.
The Ingredients
Old-fashioned oats: Be sure to use old-fashioned rolled oats for the best texture. They bake up soft and chewy, not mushy.
Cacao powder: I love using antioxidant-rich cacao powder for a richer flavor and added nutrition, but unsweetened cocoa powder works just as well.
Chocolate protein powder: Choose a high-quality, plant-based chocolate protein powder to give these oats a protein boost and deeper chocolate flavor.
Baking powder + salt: A small amount of each helps the oats rise just right and enhances the overall flavor.
Vegan chocolate chips: Use your favorite dairy-free chocolate chips for those irresistible melty pools throughout.
Flax egg: A simple combo of ground flaxseed and water replaces a traditional egg and keeps this recipe 100% vegan.
Plant-based milk: Use any unsweetened plant milk you love. Oat, coconut, almond, or soy milk all work great here.
Maple syrup: Naturally sweet and full of minerals, maple syrup adds the perfect touch of sweetness without refined sugar.
Pure vanilla extract: A little splash of high-quality vanilla adds warmth and depth to the chocolatey base. Skip the imitation stuff if you can.
Creamy peanut butter: For best results, use natural, unsweetened creamy peanut butter. It brings richness, healthy fats, and that classic brownie flavor combo.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
For the best chewy, brownie-like consistency, stick with old-fashioned rolled oats.
What can I use instead of peanut butter?
You can swap peanut butter for any creamy nut or seed butter like almond butter, cashew butter, or sunflower seed butter if you’re nut-free. You can also use coconut oil but reduce it to 2 tablespoons.
Can I make these oats without protein powder?
Yes! If you don’t have protein powder on hand, you can omit it. Just note the oats may be slightly less rich and filling. Also, keep in mind, vanilla protein powder could work as well.
Do I need to use cacao powder, or can I use cocoa powder?
Both work great! Cacao powder is less processed and slightly more bitter, while cocoa powder is more mellow and familiar in flavor. Just make sure it’s unsweetened.
Can I prep this recipe in advance?
Absolutely. These baked oats store beautifully in the fridge for 4–5 days. Simply enjoy them cold straight from the fridge!
Do I have to make the ganache on top? Technically no. But, in my opinion, that’s what makes these cosmic brownies. That is the best part, in my opinion.
The Instructions
Step one: Make sure you are using a refrigerated can of coconut milk for the ganache. You’ll need the top thick portion. If you do not have one ready, you can place an unopened can of coconut milk in the freezer for about 30 minutes, no more and you should be good to go.
Step two: Make the flax egg by combining the ground flaxseed with filtered water in a small bowl. Stir well and then leave it in the fridge to thicken up.
Step three: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 square pan with parchment paper and then grease it with coconut oil or coconut oil spray.
Step four: Combine all of the dry ingredients in a medium mixing bowl. This includes: Old-Fashioned Oats, cacao powder, chocolate protein powder, baking powder, chocolate chips, and salt.
Step five: In another bowl, combine all of the wet ingredients. This includes: the flax egg, plant milk, maple syrup, peanut butter, and vanilla.
Step six: Add the wet mixture to the bowl of the dry and mix until combined.
Step seven: Pour the mixture into the lined and greased square pan and spread into an even layer.
Step eight: Bake for 35-40 minutes. Allow it to cool for about 10 minutes while you make the ganache.
Step nine: To make the ganache, add the chocolate chips, coconut milk, and vanilla to a sauce pan over low heat. Stir consistently until smooth and creamy. Remove it from the heat and let it sit for about 5 minutes.
Step ten: Pour the ganache over the baked oats and smooth it out into one even layer. Sprinkle with colored chocolate chips or rainbow sprinkles right away. Allow it to continue cooling. Then, add plastic wrap over the top and chill it in the fridge for at least 30 minutes or over night.
Slice into 9 squares or smaller pieces as desired. Serve chilled.
Storage
Cover with plastic wrap and store in the fridge for up to five days. Do not freeze.
Tips + Modifications
If you don’t have a refrigerated can of coconut milk on hand, try placing the unopened can into the freezer for about 30 minutes.
Rainbow sprinkles work well if you do not have colored chocolate chips on hand.
If you cut these baked oats into 9 even squares, keep in mind that this is a large serving. Feel free to cut them into smaller squares!
Use a hot knife when cutting the squares and wipe off the knife in between each cut.
Serve these oat squares cold. Heating them up will melt the ganache.
If you can’t use peanut butter, swap it out for coconut oil, melted and slightly cooled but reduce the amount to two tablespoons.
More Vegan Desserts to Try
Chocolate Peanut Butter Rice Krispie Squares
The Best Chocolate Covered Peanuts
Fudgy Brownies with Caramel and Toasted Coconut Frosting
Vegan Cosmic Brownie Baked Chocolate Oats
Equipment
- 1 9×9 pan, lined and greased
- 2 medium mixing bowls
Ingredients
Wet ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons filtered water
- 1¾ cup plant-based milk
- ½ cup maple syrup
- 3 tablespoons smooth, unsweetened peanut butter
- 2 teaspoons pure vanilla extract
Dry ingredients
- 3 cups Old-Fashioned oats
- ¼ cup cacao powder
- 2 tablespoons vegan chocolate protein powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegan chocolate chips
Ganache
- 1 cup vegan chocolate chips
- ⅓ cup canned coconut milk (use the hardened top portion)
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons colored chocolate chips *or rainbow sprinkles
Instructions
- Make sure you are using a refrigerated can of coconut milk for the ganache. You'll need the top thick portion. If you do not have one ready, you can place an unopened can of coconut milk in the freezer for about 30 minutes, no more and you should be good to go.
- Make the flax egg by combining the ground flaxseed with filtered water in a small bowl. Stir well and then leave it in the fridge to thicken up.
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 square pan with parchment paper and then grease it with coconut oil or coconut oil spray.
- Combine all of the dry ingredients in a medium mixing bowl. This includes: Old-Fashioned Oats, cacao powder, chocolate protein powder, baking powder, chocolate chips, and salt.
- In another bowl, combine all of the wet ingredients. This includes: the flax egg, plant milk, maple syrup, peanut butter, and vanilla.
- Add the wet mixture to the bowl of the dry and mix until combined.
- Pour the mixture into the lined and greased square pan and spread into an even layer.
- Bake for 35-40 minutes. Allow it to cool for about 10 minutes while you make the ganache.
- To make the ganache, add the chocolate chips, coconut milk, and vanilla to a sauce pan over low heat. Stir consistently until smooth and creamy. Remove it from the heat and let it sit for about 5 minutes.
- Pour the ganache over the baked oats and smooth it out into one even layer. Sprinkle with colored chocolate chips or rainbow sprinkles right away. Allow it to continue cooling. Then, add plastic wrap over the top and chill it in the fridge for at least 30 minutes or over night. Slice into 9 squares or smaller pieces as desired. Serve chilled.
