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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.
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
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.
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.
More healthy brownies to try
Oatmeal Brownies
Ingredients
- 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
- 1-2 cups chocolate chopped, optional
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
Nutrition
Originally published September 2020, updated and republished August 2024
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!
Hi Cindy! Not at all- You can use any flavor you wish 🙂
Eggs & Salsa are the bomb…x
Amen! 🙂
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!!!
😀 That makes me so happy-Thanks so much for the feedback, Aubry!
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!
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!
Do I have to use protein powder? What can I replace it with
Hi Nicole! I would recommend you do add protein powder- If you want to omit it, try out my 3 ingredient flourless brownie recipe 🙂
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 😛
These are soooo good for breakfast. or lunch. or snacking.
Mmmm these look so friggin’ good. The best brownies are crackly on the outside and chewy on the inside 🙂
Right? Thanks so much buddy!
What a fabulous idea of having dessert for breakfast but not having to feel guilty about it!
Right? Thanks so much 🙂
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
🙂 Thanks so much Catherine- Happy New Year to you too! 🙂
I can totally get on board with brownies for breakfast…. but I don’t like salsa on my eggs. Don’t hate me 😉
haha that’s okay, it’s not for everyone!
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
oh yes! I hope it comes out well- Both work great 🙂
Yes! Bust that fear! In my experience, it actually makes recipes taste better! Especially in smoothies! You’ll be so glad your did!
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?
You sure can. Eat them with vegemite too 😉