Oatmeal Brownies

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5 from 533 votes
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These oatmeal brownies are soft, fudgy, and layered with chocolate flavor and whole grains. They’re fiber-packed and naturally sweetened.

Love having dessert for breakfast? Try my oatmeal breakfast bars, protein cinnamon rolls, strawberry oatmeal bars, and cinnamon roll baked oatmeal next.

oatmeal brownies.

If you’ve been dying to have brownies for breakfast, now’s your chance. 

My oat flour brownies look and taste like real brownies, but looks can be deceiving. Hidden inside soft and fudgy brownies lie enough protein, fiber, and whole grains to keep you full all morning long. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make oatmeal brownies
  4. Arman’s recipe tips
  5. Storage instructions
  6. More healthy brownies to try
  7. Oatmeal Brownies (Recipe Card)

Why I love this recipe

  • They taste exactly like brownies. If you’ve had my brownie baked oatmeal before, that’ll give you an idea of what to expect. If anything, these oat brownies are even more chewy and soft.
  • They’re great for meal prep. Make a double batch and freeze the extras for when you need a grab-and-go breakfast… or have a sugar craving. 
  • Easy to modify. Add some fun mix-ins or swap the oil for applesauce. I’ll be sure to give you plenty of suggestions later on. 
  • Diet-friendly. With no effort at all, these oat flour brownies are gluten-free and easy to make vegan!

Ingredients needed

  • Oat flour. Use store-bought or homemade oat flour made from rolled oats. Make sure the consistency is extremely fine so the brownies don’t dry out. Use certified gluten-free oat flour if needed. 
  • Cocoa powder. I used Dutch processed cocoa powder as I find it has the best chocolate flavor. Use a good quality brand; it makes all the difference!
  • Sweetener. I used coconut sugar, but white sugar, brown sugar, or a sugar-free sweetener can all be used interchangeably. 
  • Peanut butter. A foolproof swap for butter that adds flavor and gives the brownies a gooey texture. Use smooth, drippy peanut butter with no added sugar or salt. 
  • Maple syrup. Adds sweetness and moisture. 
  • Coconut oil. Gives the brownies a lovely sheen and skips the need for butter. 
  • Eggs OR flax eggs. Use either room temperature eggs or flax eggs, which you can make by combining three tablespoons of water with one tablespoon of flax seeds. 
  • Semi sweet chocolate chips. Optional but recommended to give an extra boost of chocolate. Use vegan chocolate chips if needed. 
  • Salt. Just a pinch of salt to amplify the other ingredients. 

How to make oatmeal brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and line an 8×8-inch baking dish with parchment paper.

Step 2- Mix the wet and dry ingredients. In a small bowl, combine oat flour, cocoa powder, and salt. In a separate bowl, stir together the peanut butter, maple syrup, coconut oil, and sweetener. Add the eggs to the wet ingredients and whisk well.

Step 3- Combine. Combine the wet and dry ingredients until combined. Sprinkle with chocolate chips if using. Transfer the brownie batter to the prepared pan.

Step 4- Bake. Bake the brownies for 30-35 minutes or until a toothpick comes out clean from the center. Let cool in the pan completely before slicing.

oat flour brownies.

Arman’s recipe tips

  • Blend your oat flour VERY finely. If you’re making homemade oat flour, make sure it’s finely blended. If big clumps of oats remain, you’ll get dry and crumbly brownies. 
  • Avoid overbaking the brownies. They’ll continue to cook as they cool, so take them out of the oven the second a toothpick comes out barely clean. 
  • Wait for the brownies to cool completely. When I tried to slice them when they were slightly warm, they were more likely to crumble and fall apart.

Variations

  • Swap the peanut butter. Use any type of nut butter, like almond butter or cashew butter. For a nut-free recipe, use sunflower seed butter. 
  • Cut the fat. If you don’t mind the oatmeal brownies being more cake-like, you can swap the coconut oil for unsweetened applesauce. If you do, reduce the bake time to 25-30 minutes. 
  • Switch up the mix-ins. Try chopped nuts, white chocolate chips, or fresh raspberries.

Storage instructions

To store: Store leftover oat brownies in an airtight container in the refrigerator for up to two weeks. 

To freeze: Transfer cooled oatmeal brownies to a freezer-safe container and freeze for up to six months.

breakfast brownies.

More healthy brownies to try

oatmeal brownies

Oatmeal Brownies

5 from 533 votes
These oatmeal brownies are soft, fudgy, and layered with chocolate flavor and whole grains. They’re fiber-packed and naturally sweetened.
Servings: 12 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients  

Instructions 

  • 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.

Notes

TO STORE: Store leftover oat flour brownies in an airtight container in the refrigerator for up to two weeks. 
TO FREEZE: Transfer cooled brownies to a freezer-safe container and freeze for up to six months.

Nutrition

Serving: 1servingCalories: 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!

Originally published September 2020, updated and republished August 2024

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.

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Comments

  1. For replacement of eggs how many tblspoon of flaxseeds powder is required, secondly do I have to add baking powder or soda since it is eggless

  2. 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❣️

  3. 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…

  4. 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

  5. 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….

    1. 5 stars
      Crazy good (without adding chocolate chips). Definitely needs to go in the fridge to firm up as mentioned. And to the cynics, yes, the cocoa powder amount is correct 🙂

  6. 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.

  7. 5 stars
    Yum! These are full of chocolate, but I don’t think are necessarily healthy! Sugar, eggs and I used butter because coconut oil in baking just really misses the mark for me. I did use 2 flax eggs and 2 regular eggs. The puddles of chocolate made due to chopped chocolate bar are sublime. I highly recommend making these to satiate your chocolate craving! They are that rich!

  8. 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.

  9. 5 stars
    Easy to make and produced fudgey decadent brownies! I used cocoa flavoured peanut butter for half the Peanut butter requirement for extra chocolate flavour (not that it needed it) :p

  10. 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.

  11. 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

  12. 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?
    Thanks

  13. 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!

  14. 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).

  15. 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 🙂

  16. 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?

  17. 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 🙂

  18. 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 🙂

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

  20. 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!

  21. 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 !!!

  22. 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!

  23. 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?

  24. 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.

  25. 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!

  26. 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!!!

  27. 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!

  28. 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 🙂

  29. 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 😛

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

  31. 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

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

  33. 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!

  34. 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?

  35. 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.

  36. 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 🙂

  37. 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?

  38. 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.

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

  40. 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.

  41. 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!

  42. 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!

  43. 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 ?

  44. 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