Oatmeal Brownie | No Flour, No eggs, No Butter
- 1/3 cup (80g) Peanut butter
- 1/2 cup (120g) Maple syrup
- 1/4 teaspoon Salt
- 2 cups (480ml) Milk of your choice
- 1 teaspoon Vanilla extract
- 2 cups (180g) Rolled oats
- 1/4 cup (30g) Cocoa powder
- 1 tablespoon Ground flaxseed
- 1 teaspoon Baking powder
- 1/3 cup (60g) Chocolate chips
- Preheat oven to 180C (350F). Prepare 8-inch (20cm) square baking pan.
- In a large bowl mix peanut butter and maple syrup until smooth.
- Add milk, salt, vanilla extract and mix until smooth.
- Add oats, cocoa powder, ground flaxseeds, baking powder and mix until combined.
- Add chocolate chips and stir.
- Pour the batter into prepared pan, sprinkle some chocolate chips on top and bake for 40 minutes or until set.
- Allow to cool for at least 10 minutes before serving.
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Can nuts be added? I hope will taste like boiled oatmeal cookies that I use maple flavoring rather than vanilla.
ReplyI'm baking now. But I'm afraid of constancy for this liquidity to baking pan . Looks totally liquid !! Are you sure it is gonna be making right ??
ReplyUp dated.It was nothing to worry about. It is totally successful !
ReplyBefore I make this delicious recipe, I was wondering if the nutritional value is available?
ReplyNutrition info?
ReplyJust made! But substituted maple syrup with 80 grams of stevia and used soy milk instead of regular. delicious!
ReplyCould you please give nutritional information.
ReplyCan you leave out the peanut butter?
ReplyMade the brownies and it was awesome. How do you store them? Fridge or leave out?
ReplyDo you need to refrigerate leftovers?
ReplyThis is a great recipe! Turns out moist and delicious and nice texture. Thanks!
ReplyThis is the nutrients list I got from putting the recipe into a calorie tracker. 169 calories per serve. 24.9gm cards, 6 9gm fat, 3.9gm protein, 11.9gm sugars. I used unsweetened coconut milk
ReplyHi, is the nutrition list based on the entire batch or individual pieces?
ReplyMeh they aren’t anymore near brownies. They are unsweetened oatmeal bread.
ReplyThese were ok, but fell apart easily. Some oat or gluten free flour, or even a mashed banana would have probably helped keep everything together. This is more like an oatmeal bake than anything. Good, but not exactly a brownie.
ReplyI think what may be a game changer would be to make a ‘flax egg’ (1 Tbsp flax with 3 Tbsp water and let it sit for a few minutes to thicken) with the flaxseed instead of just dumping in the flax meal. This should help to hold it together, although I have not made this specific recipe yet.
Replycan this be doubled to fit a 9 x 13 pan?
ReplyYes
ReplyCan you freeze and should it be kept in the fridge
ReplyYes, you can freeze it after baking. You can keep the brownies in the fridge.
ReplyJust put it in the oven, can’t wait to try! I blended half of the oats for a smoother texture. Thanks for this recipe!
ReplyDid blending half of the oats work?
ReplyDefinitely not a brownie. But that's okay, if you reset your expectations. This makes a kind of baked chocolate oatmeal. I've been putting it on top of my plain Greek yogurt for breakfast.
ReplyCould I put an egg instead of flax seed?
ReplyHi and thank you! It's a really good recite! What can I substitute the peanut butter with? It's not one of my favorite tastes. Is walnut butter OK? Thanks
ReplyYes, you can use any nut butter.
ReplyIt's very, very good! Thank you! Great recipe!
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