If breakfast cookies are a thing, so should Breakfast Brownies be in my book!
If you’re in that part of the human population that has the privilege of experiencing that week of the month where all you can think about is chocolate on chocolate… or not, whatevs, I got your chocolatey breakfast fantasies covered.
These are moist, decadent, sweet, chewy from the little bit of oat action, but they’re legit breakfast brownies.
The fudge factor from ripeness of the banana is real.
I’m so super excited for you to try this very easy recipe, and let me know!
Small-batch Breakfast Brownies
These chocolate banana oatmeal bars are legit brownies for breakfast
Servings: 8 squares
Calories: 139kcal
Equipment
- 1 Standard loaf pan
Ingredients
Wet ingredients
- 1 ripe banana, mashed (120 g) about 1/2 cup, you can sub applesauce or pumpkin puree
- 1/4 cup nut/seed butter (64 g)
- 2 tbsp sugar (24 g)
- 2 tbsp cocoa powder (12 g)
- 2-3 tbsp (nut) milk (45 g) enough to make the batter spreadable like brownie batter
Dry ingredients
- 1/4 cup oat flour (30 g) sub regular flour or coconut/almond flour
- 1/2 cup oats (40 g)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup chocolate chips (45 g)
Instructions
- Preheat oven to 350F and line a standard loaf pan (or similar size baking dish) with parchment.
- In a medium bowl mash your banana and mix with everything else but oats and chocolate chips.
- Fold in oats and chocolate chips. Make sure to add enough milk to make the batter pourable and spreadable. It should resemble brownie batter.
- Pour into pan and bake 30 minutes or so until the edges are done and the middle is springy to touch.
- Let bars cool completely (ideally refrigerate overnight) and slice into fudgy squares. Keep refrigerated!
Notes
- I’ve made these bars with gluten-free flours, such as oat, coconut or almond. You can probably use regular wheat flour as well, but try not to overwork the batter to avoid bars that are too chewy (gluten does that). First blend together the wet ingredients, separately whisk together the dry ingredients, add dry into wet and combine via folding. Fold in the oats and chocolate last.
- If not using a food scale, use the spoon & level technique to measure your flour to avoid over-packing the flour which will lead to dry baked goods.
Nutrition
Serving: 45g | Calories: 139kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 163mg | Fiber: 3g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
These were so easy and delicious, very fudgy. I made these with applesauce and very much enjoyed these for breakfast
Hi Audrey, what a coincidence, I just made these a couple of days ago! I’m so glad to hear they turned out well for you 🙂 keep me posted!