One-Pan Brownie Baked Oats with Peanut Butter and Strawberries (Gluten-Free & High-Protein)

Start your morning with these rich and fudgy brownie baked oats. A warm, wholesome, and naturally gluten-free breakfast that feels like dessert. Packed with protein, fiber, and healthy fats, this one-pan recipe is perfect for meal prep and keeps you satisfied all week long. Sweetened naturally and easy to customize, it’s an indulgent yet nourishing way to enjoy a chocolatey breakfast without the guilt.

1. 1
   In a large mixing bowl, mash the bananas until smooth. Add the eggs, peanut butter, and maple syrup or coconut sugar. Whisk until fully combined and creamy.
2. 2
   Stir in the gluten-free oats (or buckwheat flakes), chocolate protein powder, cacao powder, and baking powder. Slowly pour in the almond milk while stirring, creating a thick but pourable batter.
3. 3
   Lightly grease or line a large baking dish (around 9×13 inches) with parchment paper
4. 4
   Pour the batter into the prepared dish and smooth the top. Sprinkle dark chocolate chips and arrange sliced strawberries over the surface.
5. 5
   Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until set and a toothpick inserted in the center comes out mostly clean.
6. 6
   Allow to cool for at least 10–15 minutes before slicing into squares. Serve warm or cold.
7. 7
   Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or enjoy chilled.

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