Brownie Baked Oatmeal Guide + a Contest!

Brownie Baked Oatmeal has come a long way, y’all.

Brownie Baked Oatmeal with Matcha Cashew Frosting #OatmealArtist #vegan

It started with Salted Brownie Baked Oatmeal, a delightful, dessert-like treat that really launched my passion for my blog. It was made with bananas, which I knew compromised the overall flavor of the oatmeal and didn’t necessarily work with the salt. Oh, it also used this hideous picture:


(Y tho??)

Knowing this recipe was imperfect haunted me for months (over a year!!), until my next breakthrough: avocado. Subbing avocado for the banana created a neutral-flavored, rich, buttery brownie, and it helped me create Cranberry Brownie Baked Oatmeal, the IMPROVED Salted Brownie Baked Oatmeal, Brownie Baked Oatmeal Parfait, Frosted Brownie Baked Oatmeal, and Spiced Brownie Baked Oatmeal.


But admittedly, the avocado caused a few problems for my digestive system. Good ol’ IBS leaves me sensitive to rich foods, and a baked oatmeal composed of avocado–no matter how nutritious–made me feel a little less than ideal.

That’s when I discovered zucchini.

This discovery led to Chocolate Pecan Baked Oatmeal (basically a brownie variation), Brownie Baked Oatmeal with Mint Frosting, and Brownie Baked Oatmeal with Matcha-Cashew Frosting.

Brownie Baked Oatmeal with Mint Avocado Frosting #oatmealartist

However, I hadn’t totally said goodbye to the banana version. You see, banana has its perks, too. The problem with avocado and zucchini is that you must add a sweetener. Banana doesn’t need any maple syrup! I love when I can make oatmeal without adding sweetener, so that gives major bonus points to banana.

When do you use banana for a brownie? When you can hide the flavor behind some powerful extract, like I did for my Peppermint Brownie Baked Oatmeal.

Peppermint Brownie Baked Oatmeal by The Oatmeal Artist

In summary:

  • Banana: Denser texture. Doesn’t need sweetener. Adds a banana flavor that can be countered using extracts or other strong flavors.
  • Zucchini: Fluffier texture (when pureed). Needs a sweetener. Neutral flavor.
  • Avocado: The densest texture. Rich and moist brownie. Neutral flavor. Needs a sweetener.

Why am I telling you this?

I am holding a contest for new brownie variations!

Just as I did with my savory oatmeal contest, I am calling for fun new takes on brownies using one of my three templates: banana, zucchini, or avocado. (A Basic Brownie Baked Oatmeal guide is included below for your convenience.)


  1. Submitted recipes must be baked, not “brownie batter” stove-top recipes.
  2. Submitted recipes must obviously include chocolate/cocoa powder or it will not be a brownie. 😛
  3. You may submit as many ideas as you’d like. Make sure you don’t submit an idea for a brownie I have already made! See here for more inspiration.
  4. I will choose my three favorite recipes to be posted on the blog.
  5. If your recipe is chosen, you should expect to write an introduction to the recipe as well as include 1-3 pictures for the post. (Camera photos are fine; you will not need a professional camera.)
  6. All recipes must be submitted to me by March 29th by 11:59 pm EST. 

To submit, please include a clear description of your proposed recipe in the fields below. I will respond to confirm that I have received your recipe, and on March 30th, I will email everyone again to let you know whether your recipe will be featured or not.

Your Name (required)

Your Email (required)


Describe your Brownie Baked Oatmeal idea clearly

Basic Brownie Baked Oatmeal:

With Banana:

  • 1/4 cup liquid (milk or water)
  • 1 mashed banana
  • 1 rounded tbsp cocoa powder
  • 1/2 cup regular rolled oats
  • 1/4 tsp. baking powder
  • pinch of salt
  • extracts, spices, etc. as desired

With Zucchini:

  • 1/2 cup’s worth of peeled and diced zucchini or yellow squash
  • 1/3 cup liquid (milk or water)
  • slightly rounded 1/2 cup rolled or quick oats
  • 2 tsp maple syrup (adjust to preferences)
  • 1 rounded tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • extracts, spices, etc. as desired

With Avocado:

  • 1/3 a ripe avocado
  • 1/3 cup liquid (milk or water)
  • 2 tsp maple syrup (adjust to preferences)
  • 1 rounded tbsp unsweetened cocoa powder
  • pinch of salt
  • 1/4 tsp baking powder
  • 1/2 cup rolled oats
  • extracts, spices, etc. as desired

For all versions, preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients in a food processor (recommended) or mix in a bowl. (If not pureeing, be sure to grate the zucchini or mash the banana/avocado). Transfer to the ramekin and bake for 22-25 minutes.

Have fun, and be creative!


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

8 Responses to Brownie Baked Oatmeal Guide + a Contest!

  1. Christine says:

    Great initiative! I love that you’re doing another contest. Please continue to do more! One question: not all brownies use cocoa powder. I’m thinking of blondies, carob brownies, and recipes I’ve seen on Pinterest for “brownies” in flavors other than chocolate. Would it be possible to bend the rules to include other flavors? If you’d prefer to stick with chocolate, maybe another contest is in order!

  2. This is great! Can’t wait to start experimenting!!

  3. Jessica N says:

    I’ve always wondered with the zucchini – in any recipe, does it need to be cooked first (like steamed, for example) before its chopped or puréed into your recipes? Is there a post I missed that describes your process for zucchinis? I love zucchini and squash, and I’ve been super curious about it for a while now, but have been hesitant. Thanks!

  4. Karen says:

    Does it need to have a zucchini, banana or avocado base? Because I have a couple of other ideas of fruit/vegetable puréed I want to try.

  5. Annie says:

    I just want to comment and say thanks for advertising zoats.. I have never like zucchini in any forms and when zoats started to show up on blogs I was like “never gonna try that..” Until yesterday. I looove oats (and also like buckwheat) and I eat it at least once a day! With eggwhites, raw cacao, cinnamon, pb etc..

    Just out of curiosity I decided to try add zucchini to my porridge (along with whites, cacao, peanut butter and banana) and it was awsome! I could not taste it at all, but it was creamy and soft <3 My new absolut favourite, so thank you for introducing it to me! (and sorry about misspelling, my english is not so great, greetings from Finland :))

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