Oatmeal Brownies


5 from 527 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

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. 

oatmeal brownies

Oat Flour Brownies

When it comes to oat flour recipes, I love chocolate protein bars, cookies and cream protein bars, and these oatmeal 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?

The Ingredients

  • 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. 

The Instructions 

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. 

oat flour brownies

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. 

breakfast brownies

More healthy breakfast recipes

oatmeal brownies

Oatmeal Brownies (For breakfast!)

5 from 527 votes
These oatmeal brownies are thick, fudgy, and perfect for breakfast! Made with oat flour and naturally sweetened, they are packed with protein, fiber, and full of chocolate flavor!
Servings: 12 Brownies
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes



  • 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.


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.  


Calories: 197kcalCarbohydrates: 26gProtein: 13gFat: 12gSodium: 128mgPotassium: 343mgFiber: 5gVitamin A: 90IUCalcium: 54mgIron: 2mgNET CARBS: 21g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 527 votes (521 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I made this oatmeal brownies this afternoon, and oh my goodness! 😋😋😋
    I used monk fruit sugar and fresh homemade coconut oil from the island.
    Thank you❣️

  2. 5 stars
    Thanks! I was specifically thinking of making breakfast brownies! Personally, I like to add dark chocolate chunks. I plan to add dried cherries too. Now to check out your protein brownie recipe…

  3. 5 stars
    This was a great recipe and a big hit with the kiddos! Thank you they came out perfectly.

    I only changed the quantities slightly since I doubled it and I melted dark chocolate chips instead of using the powdered chocolate, and cooking time for me was 28 min at 350 F

  4. Hi. I have a question…one and a half CUPS of cocoa powder? Is this correct? I’ve never seen a recipe in which the volume of cocoa powder is very nearly equal to the volume of the rest of the dry ingredients combined….

  5. 5 stars
    I have to admit tasting these straight out of the oven, I didn’t think these brownies were anything special BUT 12-24 hours in the fridge really helps them set. Don’t skip out on the chocolate! They are indeed fudgy and sweet, even though I subbed maple syrup for honey and only used half and didn’t use granulated sweetener.

  6. Is the recipe correct on the amount of cocoa powder – 1 1/2 cups? Seems out of proportion to the slightly over half cup of oat flour.

  7. 5 stars
    My kids and I just put these brownies in the oven. I’m trying to get my family to enjoy eating foods with different flours in them. My kids are excited to try them. I let the kids make these themselves.

  8. Hi
    I want to make this recipe but first I want to verify if there’s no mistake with this recipe
    The amount of cocoa powder seems a lot compared to the oat flour !
    Also the quantity of the maple syrup with the granulated sugar are a lot together.. should we should choose or its both quantity? Thanks

  9. Hello, I would really like to try your recipe but unfortunately I am allergic to peanuts so I would like to know what replacement I could use instead?

  10. First time I made these I used banana and it was great. Second time I used pumpkin and they were definately not sweet enough. I think next time I will do 1 banana and 2/3 cup pumpkin so I get the nutritional benefits of pumpkin and a little sweetness from the banana.

      1. Hi Arman! I made these this morning and they are delicious!! It was hard for me to tell if they were done cooking though, as a toothpick kept coming out with batter on it. I gave it 5 more minutes. My son could not wait to eat them, so they did not fully refrigerate. Is the refrigeration part what allows them to be cut into brownie chunks? Thank you for the awesome recipe!

  11. So with the above three protein powders you listed, are those the ones that did work or did not? I am thinking they are the ones that readers said worked? And the ones that didn’t were whey proteins and you didn’t list. I was just confused about this part.

    1. Hi Resa,

      The ones I listed are ones which work (and also the Vega one, which readers have had success with).

  12. Hello,
    I made your recipe tonight but it was quite flat and not very thick and goey like yours look in the photo. Do you have any advice as to how to get my brownies to become thicker?
    Thank you

    1. Hi Alex! Because I love very thick brownies, I make a double batch and often use a loaf pan- I also remove it when it is ‘just’ cooked and once cooled in the fridge, it sets beautifully.

    1. Hi Kirsty! Unfortunately, I’m not a medical professional so won’t feel comfortable advising on that- It might be best to speak to a doctor to confirm 🙂

    1. Hi Elsa! I’ll be sharing a fun recipe VERY soon not needing nut butter! For this recipe, you could try sunflower seed butter or something similar 🙂

  13. i dont really like using protein powders – do you have an recommendations to make this a bit more natural? or could i just leave it out completely?

  14. I want to try these but all i have is whey protein. Im tempted to try it with my whey protein, so Im curious as to why whey is not recommended.

    1. Hi Danielle! Whey is way to sticky (from my experience) but please give it a go if you think it may be suitable- Brands do differ so you never know 🙂

  15. I just pulled these out of the oven. I had 1 2/3 cup pumpkin to use up, so I threw in a banana and doubled the batch. I’m excited to show my kids brownies for breakfast.
    My go-to breakfast is usually along the lines of overnight oats, chia seed pudding, or breakfast cookies. I try to prep something hubby can eat when he wakes up at 4:30am, that I dont need to get up to make!
    Thanks forthe recipe.

    1. Hi Tiffany! Oh wow- 4.30am is early for the hubs to wake up! Those are great options for go-to breakfasts and I hope these make the rotation too 🙂

  16. I made these this weekend. They came out much more like fudge than like Brownies. Fortunately I LOVE fudge. Great recipe!

  17. Awesome recipe with the protein powder. I’ve always wanted to incorporate protein powder into my breakfast and now I can. Wasn’t sure about brownies for breakfast but definitely gives me a kick in the morning! Thanks for sharing!

  18. Love your blog but the share buttons on right side BLOCK YOUR WORDS and pictures-soo annoying!!! Please try to fix-you are not only site that has this-just place the FB , Pinterest buttons somewhere else !!!

  19. What’s considered a scoop of protein powder? The protein powder I have indicates 1/4 cup as a serving. Can’t wait to try these!

  20. These look amazing! I’m going to have to make these one day…do you know if you’ll still get the same result if you use avocado instead of the nut butter?

  21. What is best? Bananas, sweet potatoes, pumpkin, or a mix of all of them? I made bananas and didn’t love it, but I think I don’t particularly like when bananas and chocolate are baked together.

  22. Silly question, but do you have to use a chocolate flavored protein powder? I see the recipe calls for cocoa and, don’t get me wrong, the more chocolate the better, but I have some vanilla powder I need to use. These look incredible!

  23. Made these with my shakeology because that’s what I had for protein powder and I absolutely love them!!!! I love that I can eat a brownie of sorts and not feel absolutely terrible about eating it!!!

  24. Eggs & salsa are an amazing combo! However… no time to actually make breakfast anymore. I get up with the baby in the morning hours before my husband is out of bed, and its all I can manage to go make a cup of coffee and grab cookies out of the freezer! These brownies are going on my list 🙂

    Baby jet lagged from Australia trip– who’d have thought a 3 hour time difference would mean so much to a baby– NBD to an adult 🙂 He’s been getting me up at 3 am… yuck!

  25. Wow! These look amazing. I can’t believe they’re only 4 ingredients. And such healthy ones at that! I seriously need to make these! …also, I’m so glad that you like eggs and salsa! I eat salsa with pretty much everything (including my corn tacos with eggs)! …and I also love salsa with carrots. You should def give it a try!

    1. Hi Nicole! I would recommend you do add protein powder- If you want to omit it, try out my 3 ingredient flourless brownie recipe 🙂

  26. You didn’t know about eggs and salsa?!?! Please tell me you knew about ketchup and salsa! And brownies for breakfast sound right for me. After all, I’ve been eating cake for dinner 😛

  27. Mmmm these look so friggin’ good. The best brownies are crackly on the outside and chewy on the inside 🙂

  28. Dear Arman, you never cease to surprise me! These brownies for breakfast is a dream come true and how wonderful that they are healthy and made with only four ingredients. They sound fantastic. Happy New Year my dear friend, Catherine

  29. I can totally get on board with brownies for breakfast…. but I don’t like salsa on my eggs. Don’t hate me 😉

  30. I so rarely use protein powder in my baking – I think I’m scared the off taste will come through? But somehow these have got me determined to bust that fear… as I do have a bucket of powder that needs using. Now to choose between sweet potato or banana :s

    1. Yes! Bust that fear! In my experience, it actually makes recipes taste better! Especially in smoothies! You’ll be so glad your did!

  31. Woah…these brownies look amazing! So much better than my bowl of cereal that I ate this morning. Now I want brownies. Because brownies are awesome. Can I call these Aussie Brownies?

  32. Dang all I have is whey!!! 🙁
    My breakfast is always eggs in some shape or form. The salsa egg combo is amazing and avocado is the icing on the cake! Must have that again soon! And add cheese… Because cheese.

  33. I don’t know why but that remark about dancing the tango minus the dancing has me cracking up! Perfect recipe to bring in the New Year 🙂

  34. I’ve come close to eating brownies for breakfast… Meaning I ate a brownie after I had eggs. Maybe I should just skip the first course?

  35. Eggs and salsa are delicious! But, you HAVE to try eggs with marinara. WHUUUUUUT I know it sounds weird, but try it with basil and Mozzarella! Delicious!
    And god, you just HAD to post these brownies. Time to make another recipe where I’ll eat the whole batch of something LOL!

      1. I added 1 1/2 T of coconut sugar, it went sweet but not super sweet, but it turns out really good, everybody loved it.

  36. Eggs and salsa are amazing together. Throw in some black beans, avocado, cheddar cheese and I’m there.

  37. I saw the Instagram post you did of these and seriously said out loud “HOW”. Arman! What the heck. These look so good + they’re healthy + 4 ingredients? I’m confused in the best possible way. You’re a magician.

  38. Eggs – haha, of course. I’d add some Salsa too, great idea! Though these Brownies look delicious and I might trade them …..especially cause of the Banana Chunks. Happy New Year Love!

  39. I cannot eat eggs without salsa or avocado, just cannot! It’s too good of a combo. And why have I never tried brownies for breakfast? Thats genius!

  40. My staple breakfast is definitely PB&J. However I need to break that because it’s not only my staple breakfast, it’s my staple dinner as well haha. I have has salsa and eggs before and I agree, it’s pretty fabulous. Hack! Make an omelet with salsa and cheese inside it. It’s like a present of delicious ?

  41. Brownies for breakast? YES PLEASE. Also, your brownies ALWAYS have that perfect crackle topping!! How do you do it!?

      1. I found that the bananas stopped the brownies from cooking… They’re still pretty tasty but way too gooey! next time Im going to try just 1 banana

      2. Thanks for letting me know, Jade- I’d still recommend using the full amount of bananas and allowing them to cool completely before refrigerating- they firm up beautifully.

    1. YES! 🙂 Please let me know how it turns out! It depends on what size pan you use! I had around 9 decent pieces!

      1. Hi Jess! If you add the ingredients into a calorie counting website, it will provide it for you! Enjoy 🙂

      2. I got the following nutrition info when using bananas, peanut butter and plant fusion chocolate protein powder…

        155 calories
        8.3 fat
        15 carb
        2.7 fiber
        8.8 protein
        7.6 sugar