This post may contain affiliate links. Please read our disclosure policy.
Okay, okay, this right here might be the best breakfast I ever had. Introducing Brownie Oatmeal with Banana Ice Cream!
It’s brownie oatmeal topped with banana ice cream! I can’t believe I haven’t tried this sooner! It’s so easy yet insanely delicious. You guys have to try that warm, chocolatey baked oatmeal topped with a creamy vanilla banana ice cream. It’s naturally sweetened and the perfect combination of comforting oatmeal with refreshing ice cream. It’s dessert for breakfast but in a healthy way.
My regular breakfast is usually cinnamon or chai oatmeal with various toppings: raisins, dates, figs, almond butter, banana, chocolate chips, etc. The base remains the same, but the toppings change every day. I would say I have this 80% of the time. When I don’t have oatmeal, it’s usually banana ice cream, pancakes, or tofu scrambled. So this is basically two go-to breakfasts combined in one. Yes, this recipe is very easy, but trust me, it’s not lacking in flavor!
The brownie oatmeal requires staple ingredients: rolled oats, cocoa powder, almond milk, maple syrup, and baking powder. I also added applesauce to make the oatmeal moister and sweeter. If you want, you can substitute the applesauce for mashed bananas!
Combine all the ingredients in a bowl, divide into two ramequins, and bake for 20 minutes.
Once your oatmeal is ready, remove it from the oven and prepare the banana ice cream. You will have enough time to make it before the oatmeal cools.
Finally, the toppings. Chocolate chips, almond butter, nuts, raisins, melted chocolate, you name it. The possibilities are endless! Personally, I went with a super easy peanut caramel sauce because chocolate + vanilla + caramel is awesome. The sauce recipe is in the recipe’s notes. It consists of peanut butter mixed with maple syrup, vanilla extract, and a good pinch of salt.
If you are looking for a hot and cold breakfast that tastes just like a high-calorie dessert, this recipe is for you! It’s healthy, filling, packed with good carbs, and delicious!
Let me know in the comments if you try this recipe!
Brownie Oatmeal with Banana Ice Cream (Hot & Cold!)
Ingredients
Brownie Oatmeal
- 1 cup rolled oats
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 cup almond milk
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Banana Icecream
- 2 medium ripe bananas
- 1/4 tsp vanilla extract
- optional toppings: chocolate chips, melted chocolate, caramel sauce, nuts, etc
Instructions
- The day before: peel the bananas and slice them into 1/2-inch slices. Put the banana slices in an airtight container or freezer bag and freeze for at least 2 hours. Frozen bananas will keep for months in the freezer so feel free to make big batches.
Brownie Oatmeal
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt together. Pour in the almond milk, applesauce, maple syrup, and vanilla extract. Taste the batter to see if it's chocolatey and/or sweet enough for you. If it's not, add more cocoa powder and/or maple syrup. At this step, you can stir in your favorite add-ins: chocolate chips, walnuts, raisins, etc.
- Divide the batter into two small ramequins (around 4.5-inch round) and bake for 18-20 minutes, or until the top appears set.
- Remove from the oven and let it cool a bit while you prepare the banana ice cream.
Banana Icecream
- Transfer the frozen banana slices to a food processor. Add the vanilla extract and process until it looks like soft-serve ice cream. At first, it will look like crumbled bananas but will become smooth and creamy as you continue to process. If using a blender, add 1/4 cup almond milk.
- Divide the banana ice cream in two and place on top the brownie baked oatmeal and top with your favorite toppings. Chocolate chips, almond butter, melted chocolate, nuts, etc.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
Hello,
What size ramekins do you think those are? I have some 8oz. ones at home that I make chocolate pots de creme in. I am going to make this recipe sometime during my 2 week staycation coming up. When I work I make cold oats, a chunky monkey recipe I love, that I can make up the night before and take to work with me. I don’t get up early enough to eat breakfast at home, so this will be an easy and tasty staycation breakfast! Oh, and do you think one serving would be ok overnight and re-heated? I’m not sure I can get my husband on board…
Hi Sherry,
So sorry about that! I used 4.5-inch round ramequins, I just included that in the recipe. Your ramequins can be a bit larger or smaller, it doesn’t matter that much.
Love overnights oats too, especially in the summer 😉 What you can do is just bake one ramequin, cover the other one and keep in the refrigerator until ready to bake. You might have to add a bit more almond milk before baking as the oats tend to absorb some of the liquid overnight.
Excellent, thank you! Yes, it gets quite hot here in Riverside, CA so overnight cold oats are the perfect fast weekday breakfast. I will let you know how this “brownie” turns out, I’m so excited to try it.
Hi Thomas, I love this kind of recipe : easy, fast and delicious. Thanks for sharing it! I am gonna make it with rice flakes, for a gluten-free breakfast 🙂
Hi Claire!
Thanks! I’m sure rice flakes will work great as well!
Hi Thomas!
I love the idea of eating a dessert for breakfast. I know it’s breakfast but it looks like a dessert. Thanks for putting it up.
Hi Dina, thanks! 🙂
I absolutely love banana ice cream.
That looks incredible, my mouth is watering.
I’m not into sweet breakfasts but wanted something heavier with oats – which is my default breakfast just with banana and nuts. At first I thought this was going to be super sweet but the balance of the warm brownie and the “icecream” is really good. Even although I cooked the same amount of oats and banana as usual it does feel much heavier. Which on a cold day like today is welcomed 😉 My nieces and nephews will love this for sure. Thanks
Thanks Cat! 🙂 Yes, this one is almost dessert for breakfast! Glad you liked it!