Description
Who says you can’t have brownies for breakfast? These brownie baked oats are fudge, chocolatey and taste exactly like your favourite dessert. Plus they contain hidden veggies, are higher in protein AND gluten free. It doesn’t get better than this.
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Course: Breakfast | Cuisine: American | Keyword: Breakfast | Servings: 6servings
Ingredients
¼cupmilk
2mediumeggsor flax eggs
¼ cupmaple syrup
1mediumbananamashed
2cupsoatsquick, minute or rolled all work
¼cupcocoa powder
¼cupchocolate protein powder
1.5cupszucchinishredded, excess moisture squeezed out
1teaspoonvanilla extract
1teaspoonbaking powder
1tablespooncoconut oilmelted
1handfulchocolate chips
1handfulchopped walnuts
½cupplain Greek yogurt
2teaspooncocoa powder
1tablespoonicing sugar/ powdered sugar
½teaspoonmilk
Instructions
- Preheat your oven to 350°F and prepare an 8×8 square baking dish.
- Grate your zucchini and squeeze out the excess water using a cheese cloth, paper towel or a small strainer.
- Add all base ingredients to a high-powered blender or food processor and blend until smooth. I like adding the wet ingredients to the blender first to help it blend easier!
- Pour your base ingredients into your prepared pan, mix in chocolate and walnuts at this point if you are using them.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- While your brownies baked oats are cooling, prepare your yogurt frosting by mixing together al ingredients in a small bowl.
Once your brownie baked oats are cool, frost and enjoy!
Notes
*see above for storage instructions and ingredient substitutions!
Nutrition
Serving: 1square | Calories: 314kcal | Carbohydrates: 43g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 127mg | Potassium: 478mg | Fiber: 6g | Sugar: 17g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 2mg
