Oatmeal Brownies

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Desserts

10 minutes

30 minutes

12 brownies

1/2 cup + 2 tbsp oat flour
1 1/2 cups cocoa powder
1/4 teaspoon salt
1/2 cup peanut butter smooth and creamy
3/4 cup coconut oil melted
2/3 cup maple syrup
1 cup granulated sweetener of choice brown, coconut, or sugar-free subs(erythritol, monk fruit)
4 large eggs can use vegan subs like flax eggs
1-2 cups chocolate chopped, optional

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set it aside.
In a small bowl, add your oat flour, cocoa powder, and salt, and mix well. Set aside. In a separate bowl, whisk together your peanut butter, maple syrup, coconut oil, and granulated sweetener of choice. Whisk together until combined and glossy. Add your eggs and whisk well.
Combine your wet and dry ingredients and mix together until just combined. Fold through your chocolate, if using them. Transfer the brownie batter into the lined pan.

Bake the brownies for 30-35 minutes, or until a skewer comes out clean from the center. Let cool in the pan completely, before slicing.

TO STORE: Breakfast brownies should always be stored in the refrigerator, in a sealed container, for up to 2 weeks.

TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.

The Big Mans World

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