Enjoy the best of both worlds with these healthy no bake peanut butter breakfast brownies! A secretly healthy dessert for breakfast recipe, packed with protein and completely sugar free. This quick and easy breakfast is also vegan, gluten free, grain free, dairy free and with a tested Paleo option.
Brownies for breakfast? That is nothing new if you are a long term reader of the blog.
Brownies for breakfast which require zero baking? Also nothing new.
Brownies for breakfast which require zero baking AND been giving a little face lift in the form of peanut butter? Now we’re talking!
Chocolate and peanut butter are a classic combination, similar to salt and pepper and Romeo and Juliet. It was only a matter of time before my chocolate brownie base received a thick layer of peanut butter goodness.
Before you roll your eyes and assume that these no bake peanut butter brownies are a calorie bomb dessert, think again- I’ve ensured they taste delicious, but are completely healthy, full of nutrients, but still epitomizing dessert for breakfast!
This recipe is simple and literally takes less than 15 minutes to make. The hard part is waiting for it to firm up, but I have you covered- You can make this brownie batter ice cream and see how it is made below.
See what I did there?
The time is now up and you are ready to remove them from the fridge for consumption!
The texture of this quick and easy breakfast bars are everything and more that you want- The chocolate brownie base is thick, chewy, slightly fudgy and full of rich, chocolate flavor. The peanut butter layer is super fudgy, yet thick enough to hold up without refrigeration. It’s topped with an optional layer of chocolate, but depending on who you speak to, the word optional should be void.
Because this recipe is designed specifically for breakfast AND being a healthy option at that, I’ve made a few smart swaps.
The brownie base uses coconut flour and almond flour, both of which are grain free, low carb and work well in unbaked recipes. Please note- If you don’t have almond flour and aren’t following a Paleo lifestyle, it can easily be swapped for another edible flour, like oat flour or ground quinoa flakes. Please do not replace it with more coconut flour, as it will throw the whole recipe off!
You then add a nut or seed butter of choice, along with your sticky sweetener. Stick to peanut butter to amp up the peanut flavor or to keep it paleo, almond butter works great. If you have a nut allergy, sunflower seed butter mimics peanut butter well, in terms of taste and texture.
I’ve started using this monk fruit sweetened maple syrup, which ensures this entire recipe is sugar free. If it isn’t a huge issue for you (and it shouldn’t be- the amount used is minimal, especially once cut up into bars), you can use standard maple syrup or something like agave or coconut syrup.
Personally, I love a rich, dark chocolate brownie over a super sweet one. As such, I opted to use a dark cocoa powder to really bring out the flavor. Any cocoa powder is fine, as long as it is of the unsweetened kind.
Similarly, I know not all taste buds are the same. The brownie base, especially if you don’t add a sweetened protein powder, may be a little too bitter. If that is the case, add some liquid stevia or a few tablespoons of your favorite granulated sweetener.
For those who want to amp up the protein, you can add protein powder to either the brownie layer or the peanut butter fudge layer. You can either add one or two scoops and amend the liquid of choice added. As always, I recommend using a brown rice protein powder (vegan and gluten free friendly!), a casein protein powder or a paleo protein powder.
The peanut butter fudge layer is super simple and needs just four ingredients- Oat or coconut flour, smooth peanut butter, a sticky sweetener of choice and the optional protein powder. I simply used the same peanut butter fudge layer from this recipe here.
However, I’ve also included a twist.
How to keep it High-Protein WITHOUT any protein powder and low-fat WITHOUT any full-fat peanut butter?
Sometimes referred to as defatted peanuts or PB2, peanut flour is a high protein and low carb flour, made from crushed peanuts. These days, you can find variations of peanut flour, usually called powdered peanut butter. These usually have added sugar or salt to them, so I stick to the original, plain kind and go from there!
To use this in these peanut butter breakfast brownies, omit the flour and the peanut butter from the fudge layer. You’ll just need to mix the peanut flour with the sticky sweetener and a liquid of choice until a thick batter remains. If it isn’t sweet enough, add some granulated sweetener to taste.
If you want this recipe to be SUPER peanut butter loaded, swap out the oat or coconut flour with the exact amount of peanut flour. Keep the peanut butter and sticky sweetener with it, and you’ll be living any peanut butter lovers dream.
Paleo friends, I used this recipe to replace the fudge layer to keep it paleo friendly. The only real substitution was using almond butter instead of peanut butter.
These grab-and-go breakfast brownies need to be made STAT- They are-
Naturally high protein
LOADED with chocolate and peanut butter
Completely sugar free
Quick and Easy
Ready in under 15 minutes!
What are you waiting for? These healthy no bake peanut butter breakfast brownies need to make your menu!
Healthy No Bake Peanut Butter Breakfast Brownies
For the brownie layer
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 cup peanut butter can sub for any nut or seed butter
- 1 1/2 cups sticky sweetener of choice I used a monk fruit maple syrup
- 1 cup mashed banana or sweet potato
- 1 tablespoon liquid of choice *
- 1-2 tablespoon granulated sweetener of choice optional
For the peanut butter fudge layer (see notes above for PEANUT FLOUR OPTION)
For the frosting
- Line a large 10 x 10 inch baking tray or two loaf pans with parchment paper and set aside.
- Start with your chocolate brownie base. In a large mixing bowl, combine the dry ingredients and mix well. If using protein powder, add it in here.
- In a microwave safe bowl or stovetop, melt your nut butter with sticky sweetener until combined. Pour into the dry brownie mixture and mix until combined. Using a tablespoon, add liquid of choice until a thick batter remains. Pour the batter into the lined baking tray and press firmly in place. Refrigerate.
- Start on the peanut butter fudge layer/peanut flour fudge layer.
- In a microwave safe bowl or stovetop, combine your peanut butter/almond butter with sticky sweetener and melt. Add your ground oats/ground quinoa/coconut flour and optional protein powder and mix very well until a thick fudge batter remains. Pour over the brownie base and refrigerate.
- If opting to use a frosting, make frosting of choice, pour over the top and refrigerate for 10 minutes, before cutting into brownie breakfast bars.
More delicious recipes featuring chocolate and peanut butter? Gotcha covered!
No Bake Giant Peanut Butter Cup Breakfast Cookie
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