These oatmeal brownies are made with wholegrains and naturally sweetened, and perfect for an excuse to have chocolate for breakfast! Thick, fudgy and tasting just like actual brownies, they are packed with fiber, protein and refined sugar free.
Oat Flour Brownies
It’s no secret that I love brownies. Whether it be flourless brownies, keto brownies, or vegan brownies, I play no favorites- they are all delicious. However, I usually reserve these for desserts or a cheeky post-lunch treat.
I’ve been trying to find an excuse to have brownies for breakfast. As someone who tends to stick to oatmeal or pancakes, it had to be quite a special brownie. Luckily, I’d been meaning to try an oat brownie for quite some time, and have found the answer with this recipe!
These oatmeal brownies are your excuse to have brownies for breakfast. They taste like brownies, look like brownies, and if you didn’t know the ingredients, would think they were legit brownies.
They are thick, fudgy, and filling- Everything you want in a good brownie and a good breakfast recipe. The combination of oats (healthy carbs), maple syrup (natural sweetness), and peanut butter (healthy fats) make it the perfect excuse to have chocolate for breakfast.
Now, I have to be real here. If you are after Betty Crocker Boxed mix brownies (like these ones), you’ll be disappointed. These are, after all, healthier brownies. However, if you follow the instructions and don’t sub out any of the ingredients (AND add the optional chocolate chips), you’ll feel satisfied and be able to have a real brownie for dessert!
How do you make oatmeal brownies?
- Oat Flour– Either homemade oat flour or store-bought. Be sure that the consistency is extremely fine, otherwise, you risk the brownies drying out.
- Cocoa powder– Use a good quality cocoa powder, as that makes a huge difference as to how intense the chocolate flavor is. I used dark cocoa powder, as I love the rich flavor and black color.
- Granulated sweetener of choice– Any granulated sweetener can be used. Coconut sugar, brown sugar, or even sugar free substitutes, like monk fruit sweetener and erythritol.
- Peanut Butter– works as a fabulous replacement for butter, and helps give these brownies an extra gooey texture. You must use smooth and drippy peanut butter, otherwise, the batter will be too thick.
- Maple syrup– Adds extra sweetness, AND helps them be even more fudgy.
- Coconut oil– Replaces the need for butter, and gives the brownies that gorgeous sheen, Yes, even for breakfast!
- Eggs OR flax eggs– Either room temperature eggs or if you want these brownies to be vegan, use flax eggs.
- Chocolate Chips– Optional, but highly recommended to give an extra boost of chocolate.
In a small bowl, add your oat flour and cocoa powder and mix together, until combined. In a large mixing bowl, combine your coconut oil, maple syrup, peanut butter, and granulated sweetener of choice, and whisk together, until glossy and smooth. Add your eggs (or flax eggs) and whisk until combined. Slowly add in your dry ingredients, folding it into the batter slowly. If using chocolate chips, fold them through at the end.
Transfer the brownie batter into a lined pan and bake for around 30 minutes. Remove from the oven and allow to cool in the pan completely.
Can I make these brownies lower in fat?
If you’d like lower fat brownies, make these substitutions.
Replace the coconut oil with unsweetened applesauce. The brownies will be more cake-like, and you’ll need to cut the cook time to 25 minutes-30 minutes. Also, be sure to use a zero calorie sweetener.
Tips to make the best breakfast brownies
- If you use homemade oat flour, you MUST blend it to a very, very fine consistency. If the oats aren’t ground to a fine powder, your oat flour will replicate quick oats. This will result in dry and crumbly brownies.
- Avoid overbaking the brownies, as the brownies continue to cook in the pan.
- If you’d like a higher protein brownie, you may enjoy protein brownies.
- Feel free to add chopped nuts into the batter, or even add some healthy frosting.
Storing and Freezing Brownies
- To store: Breakfast brownies should always be stored in the refrigerator, in a sealed container, for up to 2 weeks.
- To freeze: Place brownies in a ziplock bag and store in the freezer for up to 6 months.
More healthy breakfast recipes
Oatmeal Brownies (For breakfast!)
- 1/2 cup + 2 tbsp oat flour
- 1 1/2 cups cocoa powder
- 1/4 teaspoon salt
- 1/2 cup peanut butter smooth and creamy
- 3/4 cup coconut oil melted
- 2/3 cup maple syrup
- 1 cup granulated sweetener of choice brown, coconut, or sugar free subs
- 4 large eggs can use vegan subs like flax eggs
- 1-2 cups chocolate chopped, optional
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, add your oat flour, cocoa powder, and salt, and mix well. Set aside. In a separate bowl, whisk together your peanut butter, maple syrup, coconut oil, and granulated sweetener of choice. Whisk together until combined and glossy. Add your eggs and whisk well.
- Combine your wet and dry ingredients and mix together until just combined. Fold through your chocolate, if using them. Transfer the brownie batter into the lined pan.
- Bake the brownies for 30-35 minutes, or until a skewer comes out clean from the center. Let cool in the pan completely, before slicing.