Name: Oatmeal Breakfast Brownies
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 1/4 cups old-fashioned rolled oats; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 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; 1/4 cup honey; 1 large ripe banana (mashed); 2 cups milk (any); 1/4 cup chocolate chips (divided)

Recipe

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These oatmeal brownies are a dessert-worthy breakfast that will satisfy everyone's chocolate craving.

Made with wholesome ingredients and with just a little honey to sweeten them, these oatmeal breakfast brownies are lick-your-fingers delicious!

nine oatmeal brownies topped with a peanut butter drizzle

Breakfast Brownies with Oats

This recipe combines the nutrition of my chocolate baked oatmeal with the irresistible deliciousness of my chunky fudgy brownies. Making a pan of these oat-based brownies is a breeze and good enough to claim that they're breakfast brownies.

You’ll have all the nutritional benefits of oat flour (oats) and they are just sweet enough 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.

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.

Ingredients

The dry ingredients needed are old-fashioned oats to create a solid base, cocoa powder, baking powder, and salt. The wet ingredients are egg (you can swap it for ground flaxseed), peanut butter (you can omit it if you’re using an egg), melted coconut oil or butter, vanilla extract, honey, ripe banana, and milk. Finally, you’ll add chocolate chips for extra deliciousness.

How to Make Oatmeal Brownies

Essentially, as you’ll see in the video below, you'll be…

Mix the ingredients.
Place the dry ingredients in a bowl. On top, add the wet ingredients and mix with a fork until the cocoa powder dissolves into the liquid mixture. Add most of the chocolate chips into the batter and mix to combine.
Pour into the baking dish.
For easy lifting, line a square baking dish with parchment paper or grease it. Pour the mixture and distribute the oats throughout the pan for even baking. Sprinkle a few chocolate chips on top.
Bake for 25-30 minutes.
The brownies are ready when the edges are solid, and the oatmeal has set in the middle. You can bake this longer for less gooey brownies.
Let it cool down on the counter.
It helps the brownies set before serving. Slice it into brownie bars and drizzle with a little more peanut butter on top if desired.

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.

More Brownie Recipes

You’ll also want to try these sneaky spinach brownies, these almond flour brownies, and these easy pumpkin brownies.

Oatmeal Breakfast Brownies

Servings: 9

Prep Time: 5

Cook Time: 30

These oatmeal brownies are a dessert-worthy breakfast that will satisfy everyone’s chocolate craving.

5 from 13 votes

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Watch how it’s made:

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

Prep:

Preheat the oven to 375F and line an 8×8-inch* square baking dish with parchment paper for easy lifting or grease it.

Make the batter:

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.

Bake:

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.

Serve & store:

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.
Store in the refrigerator in an airtight container for 4-6 days. Reheat in the microwave for 30 seconds and enjoy.