Low sugar gluten free chocolate Mother Butter easy brownie baked oatmeal

Chocolate Mother Butter Brownie Baked Oatmeal

You can have what tastes like warm, chocolatey brownies each morning for breakfast, and you only have to turn on the oven once this week (well, maybe twice- this will be a hit). Mix up a batch of this easy baked oatmeal recipe with chocolate Mother Butter and have it ready to heat up for future mornings!
Low sugar gluten free chocolate Mother Butter easy brownie baked oatmealThis take on the viral TikTok trending recipe is lower in sugar, thanks to chocolate Mother Butter’s rich flavor. This means you need less sweetener like maple syrup or honey to get your oatmeal tasting like dessert. Chocolate Mother Butter is basically magic- a decadent version of the original with only ONE gram of added sugar! You’re also still getting all the same nutrients from the powerful 4 seed blend, plus a little extra flax in this oatmeal. Top a bowl of this oatmeal with some yogurt and berries for an “a la mode” version that can power you through your morning.

Equipment: measuring cups, measuring spoons, medium bowl, whisk, spatula, 8x8 pan, optional parchment paper


  • 2 c rolled oats
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp + 1 ½ tsp ground flax seed
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 c milk of choice (unsweetened)
  • ⅓ c chocolate Mother Butter
  • ¼ c maple syrup
  • 1 tsp vanilla extract
  • Optional: 2-3 Tbsp chocolate chips

  • Method:

    • Preheat the oven to 350 degrees. 
    • Spray 8x8 baking pan. Line with parchment paper if desired.
    • In a bowl, whisk together milk, chocolate Mother Butter, vanilla, and maple syrup.
    • Add oats, flax, salt, and cocoa powder and stir to combine.
    • Pour into the prepared pan. If using, sprinkle chocolate chips over the top.
    • Bake for 35-40 minutes until set.
    • Store in the refrigerator and reheat individual portions as needed.



    • Original Mother Butter can be used! If using original, up the cocoa powder to ¼ c and the maple syrup to ⅓ c.
    • Bake in sprayed muffin liners instead of a pan for eating on the go or packing in a lunchbox. They will take much less time to set and bake- check after 15 minutes or so.
    • One egg can be used instead of ground flaxseed.
    • Double the batch and freeze one pan for later in the week or the next week!
    Back to blog