When I think about mornings in our house, they often revolve around the heartwarming aroma of something delicious baking in the oven. There’s nothing quite like starting the day with a sweet treat that feels both indulgent and wholesome. This oatmeal brownie recipe is a delightful way to elevate your breakfast game. It’s packed with nutritious ingredients, yet it doesn’t skimp on that rich, chocolatey flavor we all crave.
One summer, my family and I took a trip to a charming bed and breakfast nestled in the mountains. Each morning, the hosts would surprise us with unique breakfast treats that were both healthy and delectable. It was during this trip that I discovered the joy of incorporating dessert-like items into breakfast, blending the best of both worlds. Inspired by those mornings, I set out to create a recipe that would satisfy my sweet tooth without the guilt.
These oatmeal brownies are a perfect example of that balance. Made with coconut oil, cocoa powder, and oat flour, they offer a nutritious spin on traditional brownies. The addition of peanut butter provides a creamy texture and a boost of protein, making these brownies a more substantial start to your day. Plus, the option to use flax eggs makes this recipe versatile for those following a vegan diet.
For those who enjoy a bit of crunch, adding chopped chocolate can bring a delightful texture contrast. You can also play around with different sweeteners. I personally love using coconut sugar for its subtle caramel flavor, but brown sugar or sugar-free substitutes work just as well. This recipe is wonderfully adaptable, allowing you to tweak it based on your preferences and dietary needs.
I find that these oatmeal brownies pair beautifully with a hot cup of coffee or a cold glass of almond milk. They are easy to make and store well, making them a convenient option for busy mornings. Whether you enjoy them fresh out of the oven or as a quick grab-and-go breakfast, these brownies are sure to become a family favorite.
How to Make Oatmeal Brownies
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Ingredients
- 2/3 cup maple syrup
- 1 1/2 cups cocoa powder
- 1/4 teaspoon salt
- 1 cup of your preferred granulated sweetener (brown sugar, coconut sugar, or sugar-free alternatives)
- 1-2 cups chopped chocolate (optional)
- 4 large eggs (or vegan alternatives like flax eggs)
- 3/4 cup melted coconut oil
- 1/2 cup creamy peanut butter
- 1/2 cup + 2 tablespoons oat flour
Directions
- Preheat your oven to 350°F. Prepare an 8 x 8-inch pan by lining it with parchment paper and set it aside.
- In a small mixing bowl, combine oat flour, cocoa powder, and salt. Set this dry mixture aside.
- In a separate bowl, blend together the peanut butter, maple syrup, melted coconut oil, and your chosen granulated sweetener until the mixture is smooth and glossy. Whisk in the eggs thoroughly.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the optional chopped chocolate.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. Allow the brownies to cool completely in the pan before cutting into slices.
Storing Suggestions:
Store the oatmeal brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
FAQs:
Can I use a different type of flour in place of oat flour?
Yes, you can substitute oat flour with whole wheat flour or almond flour. However, the texture and flavor may vary slightly.
What is a good substitute for coconut oil in this recipe?
If you prefer not to use coconut oil, you can replace it with an equal amount of melted butter or a neutral oil like vegetable or canola oil.
Can I make these brownies sugar-free?
Absolutely! Use a granulated sugar-free sweetener such as erythritol or stevia. Make sure to use a sugar-free maple syrup as well to keep the brownies sugar-free.
How do I make flax eggs as a vegan substitute?
To make one flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for about 5 minutes to thicken. Use this mixture as a replacement for one egg in the recipe.
Can I add nuts or dried fruits to the brownie batter?
Yes, you can add chopped nuts like walnuts or pecans, or dried fruits such as cranberries or raisins to the batter for extra texture and flavor.
Why did my brownies turn out dry?
Overbaking is the most common reason for dry brownies. Be sure to check them at the 30-minute mark by inserting a skewer into the center. If it comes out clean or with a few moist crumbs, they are done. Additionally, measure your ingredients accurately, especially the flour.
Oatmeal Brownies
Ingredients
- 1 cup granulated sweetener of choice brown, coconut, or sugar free subs
- 3/4 cup coconut oil melted
- 1 1/2 cups cocoa powder
- 1/2 cup peanut butter smooth and creamy
- 4 large eggs can use vegan subs like flax eggs
- 1/2 cup + 2 tbsp oat flour
- 2/3 cup maple syrup
- 1-2 cups chocolate chopped, optional
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350F. Line an 8 x 8-inch pan with parchment paper and set it aside.
- In a small bowl, mix the oat flour, cocoa powder, and salt. Set aside.
- In another bowl, whisk the peanut butter, maple syrup, coconut oil, and your choice of granulated sweetener until combined and glossy. Add the eggs and whisk well.
- Combine the wet and dry ingredients, mixing until just combined. Fold in the chocolate, if using.
- Pour the brownie batter into the lined pan and spread it out evenly.
- Bake for 30-35 minutes, until a skewer inserted in the center comes out clean. Allow the brownies to cool completely in the pan before slicing.
