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!
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: 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.