Why You’ll Love This Recipe

Healthier Indulgence: Incorporates oats for added fiber and nutrients.
Rich Chocolate Flavor: Satisfies chocolate cravings with a deep, fudgy taste.
Simple Ingredients: Made with pantry staples, easy to prepare.
Versatile: Suitable for various dietary preferences with simple substitutions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 1/2 cups almond milk
1 teaspoon vanilla extract
1 cup chocolate chips (reserve some for topping)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
Mix Dry Ingredients: In a large bowl, combine rolled oats, cocoa powder, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in most of the chocolate chips, reserving some for topping.
Bake: Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top. Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool and Serve: Allow the brownies to cool for at least 10 minutes before slicing and serving.

Servings and Timing

Servings: 9
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Variations

Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Nut-Free: Use sunflower seed butter instead of coconut oil.
Add-Ins: Incorporate nuts, dried fruits, or seeds for added texture and flavor.
Sweetness Level: Adjust maple syrup quantity to taste or substitute with honey or agave nectar.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Freeze individual portions wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Reheating: Warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but they may result in a slightly different texture.

Is it necessary to use almond milk?

No, any milk of your choice, including dairy or other plant-based options, can be used.

Can I make this recipe gluten-free?

Yes, ensure you use certified gluten-free oats to make the recipe gluten-free.

How can I make the brownies more chocolatey?

Add extra chocolate chips or a tablespoon of espresso powder to enhance the chocolate flavor.

Can I substitute maple syrup with another sweetener?

Yes, honey or agave nectar can be used as substitutes, keeping in mind they may alter the flavor slightly.

What can I use instead of coconut oil?

Butter or any neutral-flavored oil can be used in place of coconut oil.

How do I know when the brownies are done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they are done.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your preferred protein powder; you may need to adjust the liquid content accordingly.

Are these brownies suitable for breakfast?

Absolutely! With wholesome ingredients like oats and minimal added sugar, they make a great breakfast treat.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch baking pan. Adjust baking time as needed.

Conclusion

Oatmeal Brownies offer a delicious and healthier alternative to traditional brownies, combining the rich taste of chocolate with the wholesome goodness of oats. Easy to make and versatile, they are perfect for satisfying sweet cravings without compromising on nutrition. Whether enjoyed as a dessert or a breakfast treat, these brownies are sure to delight.

Oatmeal Brownies

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Oatmeal Brownies are a delicious and healthier twist on classic brownies, combining rich, fudgy chocolate flavor with the added fiber and nutrients of oats, perfect for a balanced indulgence.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.

In a large bowl, combine rolled oats, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in most of the chocolate chips, reserving some for topping.
Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the brownies to cool for at least 10 minutes before slicing and serving.

Notes

Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Nut-Free Option: Use sunflower seed butter instead of coconut oil.
Add nuts, dried fruits, or seeds for extra texture and flavor.
Adjust sweetness by modifying maple syrup quantity or substituting with honey or agave nectar.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
Freeze individual portions for up to 3 months.
Reheat in microwave (15-20 seconds) or oven (300°F for 5-10 minutes).
Use certified gluten-free oats to make the recipe gluten-free.
Double recipe using a 9×13-inch pan and adjust baking time as needed.

Nutrition

Serving Size: 1 brownie (approx.)
Calories: 180 kcal
Sugar: 10 g
Sodium: 70 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg