Salted Brownie Baked Oatmeal: Revisited

Despite its popularity, I’ve never been particularly proud of the original Salted Brownie Baked Oatmeal. At the time, I was a bit precarious with my recipes. I knew it wasn’t perfect (it tasted like bananas, for Pete’s sake!), but I enjoyed it, and it sounded fancy, so I posted it before I should have. Much to my anxiety, this recipe became a hit. I wasn’t surprised that people were excited about the recipe itself, but I was stunned when people actually tried it and liked it. Really? But it tastes like bananas!!

Finally…finally…I have fixed this recipe, and I’m ridiculously proud of this one. After my breakthrough with Cranberry Brownie Baked Oatmeal, I knew I was ready to revisit my Salted Brownie, and this week, it finally happened. I wasn’t even planning it; I was just in the mood to make a new recipe, and I realized I had an avocado that desperately needed to be used.


So if you never tried Salted Brownie Baked Oatmeal before, now’s the time!! I’ll leave the original recipe up since people apparently liked it (I mean, so did I), but this one is better. Keep the sweetener on the low side for a healthy breakfast, or double it for an after-dinner dessert. Skip the salt for a regular brownie. 🙂

[This recipe was updated on 5/31/2015 to include a zucchini option. Happy breakfasting!]

Salted Brownie Baked Oatmeal: Revisited

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/3 a ripe avocado or 1/4 cup pureed zucchini
  • 1/3 cup milk of choice, or water
  • 1/2 tsp vanilla extract
  • 1 (or 2) tsp maple syrup
  • 1 heaping tbsp unsweetened cocoa powder
  • pinch of salt
  • 1/4 tsp baking powder
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • handful of chocolate chips (optional)
  • pinch of coarse salt for topping

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Mix together avocado, milk, vanilla extract, maple syrup, cocoa powder, and salt by either pureeing in a mini food processor or mashing thoroughly with a fork (lengthy process, but gets the job done).
  3. Stir in baking powder and oats. Once combined, stir in chocolate chips if using.
  4. Transfer to the ramekin, top with coarse salt, and bake for 22-25 minutes.


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

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.

14 Responses to Salted Brownie Baked Oatmeal: Revisited

  1. This sounds great – I love the addition of the avocado.

  2. teenager ;) says:

    It’s my “must eat” – definitely I want to do it! <3 amazing!

  3. I’m making this right now, but stove top! I hope it turns out just as nicely 🙂

  4. Anonymous says:

    I’m afraid it’s gonna be bitter because of avocado:/
    Cause i have made chocolate cakes with avocado and they turned out not so amazing, still delish, but i was able to taste the bitternes

  5. Anonymous says:

    So, so good! I’ve been eating this every morning for breakfast for a week! I used agave instead of maple syrup and I use a vanilla/butter/nut extract instead of the vanilla. I can’t get enough, it’s so yummy!

  6. Anonymous says:

    Made it this morning and it’s a fudgy delicious winner! Only change I’d suggest is that 1 teaspoon of coarse salt is way too much and that 1/8-1/4 of coarse salt is plenty to top one ramekin. It’s a fantastic recipe and we liked the neutral avocado instead of the good, but noticeable, banana of the prior version. Thanks!

    • I agree that 1 teaspoon is WAY too much salt (but then I’m not much of a salt person). I noticed that the original version calls for just one large pinch of coarse salt, whereas this one calls for the usual pinch PLUS 1 tsp coarse salt for topping. Was that intentional? I admit the salt kind of ruined it for me, but I know you love your salted recipes, so I’ll try another one and see how I go.

      • Lauren Smith says:

        Yep, you need the pinch of salt IN the oatmeal as usual, plus the pinch of coarse salt on top. I’m not sure why it said a full teaspoon–YIKES! 🙂 I changed it to a pinch!

  7. Kim H says:

    I made this yesterday (original recipe) and today I used 1 heaping tbsp of chocolate hemp protein powder. It worked wonderfully! I preferred it because it was sweeter and higher in protein. Thanks for the recipe!

  8. Pandora says:

    I made this this morning and it was AMAZING. Instead of avocado I used a portion of silken tofu, which was binding and imparted fudgi-ness (and protein!) if you don’t happen to have an avocado on hand. Wonderful recipe, though!

    • Christine says:

      Likewise, this did taste amazing! I love feeling like I’m eating dessert for breakfast! I didn’t have avocado or zucchini so I used 1/4 cup puréed spaghetti squash instead. With the cocoa powder and chocolate chips, it was impossible to taste the squash.

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