Want a dessert-worthy breakfast that satisfies that chocolate craving? Look no further than these oatmeal brownies!
Made with wholesome ingredients and with just a little honey to sweeten them, these baked squares are lick-your-fingers delicious!
Can You Make Brownies with Oatmeal?
Oats might be everyone’s go-to breakfast ingredient to make oatmeal and can also be used to make delicious brownies!
The rolled oats (old-fashioned) combined with the other ingredients make a terrific base for these brownies.
In addition, there are nutritional benefits of oatmeal (oats), like more fiber, vitamins, and minerals that traditional flour does not provide.
Once you’ve tried these healthy breakfast brownies, make a batch of my Chocolate Baked Oatmeal next!
Ingredients
Scan the ingredient list below to see how you can turn pantry staples and ordinary ingredients into a treat-worthy breakfast! Here’s everything you’ll need:
- old-fashioned rolled oats: the larger flakes absorb the moisture from the other ingredients and create a solid base for these brownies.
- cocoa powder: essential to make brownies, use unsweetened.
- baking powder: helps the texture of the brownies rise.
- salt: just a pinch.
- egg or ground flaxseed: pick one to bind the ingredients, flax has more fiber and omega 3s but by all means, use an egg if that’s what you have.
- peanut butter: used in the batter to bind the flax. Omit it if you want if you’re using an egg. Bonus: drizzle the brownies with more pb on top!
- melted coconut oil or butter: essential to making these oatmeal brownies moist.
- vanilla extract: adds a hint of flavor to the brownie batter.
- honey: used to sweeten the batter, just ¼ cup for the entire batch.
- ripe banana: be sure that it’s ripe and mashed well used to sweeten naturally.
- milk: use your favorite kind.
- chocolate chips: use any flavor of chocolate chips that you love.
Below, you’ll find a printable recipe card with the ingredient measurements and details.
How to Make Oatmeal Brownies
There are just a couple more steps than using a brownie mix, but it’s totally worth it! Essentially, you’ll be…
- Preheat the oven
Preheat the oven to 375°F and line an 8×8 square baking dish with parchment paper for easy lifting or grease it. - Mix the dry ingredients
In a large bowl, place the oats, cocoa powder, baking powder, salt, and ground flax. - Add the wet ingredients
On top of the dry ingredients, place the melted coconut or butter, vanilla extract, and honey. - Mix with a fork
Add the mashed banana, peanut butter, and milk, and mix with a fork to combine the ingredients. Continue mixing long enough to dissolve the cocoa powder into the liquid mixture. Add most of the chocolate chips into the batter and mix to combine. - Pour into the baking dish
Pour the oatmeal mixture into the prepared baking dish, and with a fork, distribute the oats throughout the pan. Sprinkle a few chocolate chips on top. - Bake
Bake for 25-30 minutes, until the edges of the oat brownies, are solid and the oatmeal has set in the middle. You can bake this longer for less gooey brownies. - Get ready!
Remove the pan from the oven and let it cool for a few minutes on the counter. Slice it into brownie bars and drizzle with a little more peanut butter on top if desired.
Watch this recipe video to see the breakfast brownies come together step by step.
What Size Pan to Use?
For these oatmeal brownies, using a square baking dish works best. Most square baking pans are 8×8 or 9×9 inches in size. This creates a thick/tall brownie and makes it easy to slice up into squares.
Breakfast Brownies
Making a pan of these oat-based brownies is a breeze and good enough to claim that they’re breakfast brownies.
These are chocolatey and just sweet enough to consider them a treat since the entire pan only uses ¼ of a cup of honey and a banana to sweeten the batter. Not too sweet, but sweet enough to be a special treat.
Plus, they reheat great, so even if you bake a batch as a healthy treat and warm up leftovers for breakfast… it’s sure to be devoured.
What Do Oatmeal Brownies Taste Like?
Believe it or not, oatmeal brownies taste like regular brownies. They have a little more texture than the brownies from a mix, and depending on when you remove them from the oven, they will be more or less fudgy.
Related: Almond Flour Brownies
The Fudgy Flavor
Want these oatmeal brownies to be a little fudgier? Remove them from the oven about 5 minutes sooner when the top of the middle of the pan is slightly wet, but the edges are fully cooked.
You can also try my recipe for fudgy chunky brownies for the ultimate brownie experience.
Of course, these brownies pair great with a cup of the best hot cocoa ever!
Oatmeal Breakfast Brownies
Ingredients
- 2 ¼ cups old-fashioned rolled oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg or 1 tablespoon of ground flaxseed
- 2 tablespoons peanut butter, more for drizzling
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- ¼ cup honey
- 1 large ripe banana, mashed
- 2 cups milk, any
- ¼ cup chocolate chips, divided
Instructions
- Preheat the oven to 375°F and line an 8×8-inch* square baking dish with parchment paper for easy lifting or grease it.
- In a large bowl, place the oats, cocoa powder, baking powder, salt, the ground flax.
- On top of the dry ingredients, place the melted coconut or butter, egg (if using instead of flax), vanilla extract, and honey.
- Add the mashed banana, peanut butter, and the milk, and start mixing with a fork to combine the ingredients. Continue mixing long enough to dissolve the cocoa powder into the liquid mixture. Add most of the chocolate chips into the batter and mix to combine.
- Pour the oatmeal mixture into the prepared baking dish, and with a fork, distribute the oats throughout the pan. Sprinkle a few chocolate chips on top.
- Bake for 25-30 minutes, until the edges of the oat brownies, are solid and the oatmeal has set in the middle. You can bake this longer for less gooey brownies.
- Remove the pan from the oven and let it cool for a few minutes on the counter. Lift the parchment paper onto a cutting board or counter and once they are cool enough to touch, slice them into squares. Drizzle with a little more peanut butter on top if desired.
Beth C
Amend your directions re the 2 Tbs. peanut butter. 🙂 I assume you put it in with the bananas. Thanks. Were yummy.
Laura Fuentes
Great catch. It’s a little but it goes a long delicious way and we wouldn’t want to omit it!
Eva Perry
I haver been following Laura for years. Every recipe I have used NEVER disappoints. I am so grateful for her on so many levels. She has saved me so much time in the kitchen with her time saver recipes!!