This recipe combines the best of brownies and baked oatmeal, creating a delicious and healthier treat I call 'brown-idge.' Adapted from @healthygirlkitchen's easy creations, it's been one of my top 3 favorite baking recipes lately. Perfect for breakfast, dessert, or a snack, it's filling, nutritious, and easy to batch bake for the week. Add protein powder for a macro-friendly twist, or enjoy it as is with some extra peanut butter and a strong coffee. It's...
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Add all dry ingredients to a mixing bowl.
Slowly add the plant milk and mix until well combined.
Transfer the mixture to a baking pan.
Optionally, top with nuts or soy flakes for added texture.
Bake at 180°C for 30-35 minutes.
Let it cool slightly, then enjoy!
Add some nuts to the dough for an extra crunch.
For a richer treat, add more chocolate, but keep portions mindful.
Pair with extra peanut butter and a strong coffee for a delightful experience.
Can I use regular milk instead of plant milk?
Yes, you can substitute plant milk with regular milk if you're not following a vegan diet.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture may be slightly different.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze this recipe?
Yes, you can freeze individual portions for up to 3 months. Thaw and reheat before serving.
Can I omit the peanut butter?
Yes, you can omit peanut butter or replace it with another nut or seed butter of your choice.
