Brownie Batter Oatmeal

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
We all grew up eating bowls of lumpy oatmeal for breakfast, and everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! —Kristen Moyer, Bethlehem, Pennsylvania

Ingredients

  • 1 cup pitted dates, chopped
  • 1 cup 2% milk
  • 1/2 cup ground almonds
  • 1/3 cup old-fashioned oats
  • 2 tablespoons baking cocoa
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • Optional: Fresh raspberries and sliced almonds

Directions

  1. Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates in a food processor; process until smooth, adding as little of the reserved water as necessary to achieve a smooth texture.
  2. In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.

Nutrition Facts

3/4 cup: 338 calories, 18g fat (4g saturated fat), 15mg cholesterol, 73mg sodium, 37g carbohydrate (19g sugars, 7g fiber), 12g protein.

We all grew up eating bowls of lumpy oatmeal for breakfast, and everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! —Kristen Moyer, Bethlehem, Pennsylvania
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC