Peppermint Brownie Baked Oatmeal

This recipe is SO happy to meet you. I wanted to make it LAST December, but I dropped the ball. I wanted to make it all year, but I knew everyone would appreciate it the most if I delivered it during the holidays.

Peppermint Brownie Baked Oatmeal by Oatmeal Artist

Mint + chocolate is my favorite flavor combination. Most people would guess chocolate + peanut butter, but I’m a little pickier about that. It depends on the type of chocolate, the type of peanut butter, etc. However, mint + chocolate? Yes. Always. Every time.

Peppermint Brownie Baked Oatmeal by The Oatmeal Artist

What’s your favorite flavor combination with chocolate? Chocolate + caramel? Chocolate + hazelnut? Chocolate + mint? Chocolate + peanut butter? Chocolate + toffee? Chocolate + orange? Or something else?

Peppermint Brownie Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice
  • 1 mashed banana*
  • 1/4 tsp peppermint extract
  • 4 tsp. cocoa powder
  • 1/2 cup regular rolled oats (I use Country Choice Organic)
  • 1/4 tsp. baking powder
  • pinch of salt

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Mix together first four ingredients in a large bowl.
  3. Add in dry ingredients: oats, baking powder, and salt.
  4. Stir well, and then transfer to the ramekin. Bake for 20-25 minutes. Enjoy!

Just an FYI:

*You can replace the banana with 1/3 cup pumpkin or sweet potato puree + 2 tsp maple syrup.

Peppermint Brownie Baked Oatmeal - The Oatmeal Artist

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.

9 Responses to Peppermint Brownie Baked Oatmeal

  1. Erika says:

    I made a version of this last holidays and remember wondering if you would post a recipe for it. I used avocado instead of banana or sweet potato though. Keep it up! I really enjoy following your blog.

  2. Lyndsey B says:

    I think I would have to say my favorite chocolate combo is peanut butter chocolate…it’s such a classic! But sometimes that can be far too rich and decadent, and that’s when I turn to some chocolate strawberry flavors! Chocolate and pineapple, although it may seem odd, is actually a surprisingly perfect pair as well!
    PS- I love the addition of pearls to your photo, it’s such a classy touch!

    • Lauren Smith says:

      Thanks! You sound like me. I get so overwhelmed when people ask what my favorite chocolate combo is my favorite. I’m like, “Mint! No, peanut butter! No, almonds! No, salted! NO…definitely bananas. Or strawberries.” hahaha

  3. Christine says:

    Hmmm…that’s a hard question, and really depends on my mood. I’d probably go with chocolate + banana, though. There was a coffee shop near where I used to work that sold the most delicious banana chocolate chip muffins. The chocolate chip variation of your basic banana oatmeal reminds me of those muffins.

  4. Christine says:

    I used the last of my spaghetti squash to make this recipe, since spaghetti squash is similar to pumpkin and sweet potato puree. It worked well! When I was eating the oatmeal, I forgot that there was squash in it.

    Using Hershey’s Special Dark cocoa powder made the oatmeal taste like Thin Mints. The oatmeal could have been a tad sweeter; one tablespoon of maple syrup would have worked better than two teaspoons. I also think that chocolate chips or crushed candy canes might have been a tasty addition.

    • Lauren Smith says:

      Ah yes, this would be a perfect recipe to use that spaghetti squash! Always taste your batter before baking the oatmeal so you can adjust the sweetness; everyone’s preferences are different!

  5. Christine says:

    I made this again, this time with an overripe banana instead of pureed squash plus maple syrup. I also crushed up a candy cane and used that as tipping. The oatmeal turned out great!

    Meanwhile, I noticed that this recipe uses 1/4 cup liquid, whereas some of your other baked oatmeal recipes call for 1/3 cup liquid. Do you think that 1/4 cup works better for baked oatmeal? That helped prevent the soupy oatmeal problem.

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