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What’s better than a brownie? A brownie for breakfast of course! And with this healthy, protein packed Baked Brownie Oatmeal, you can do just that!
Using mostly pantry staples, this meal prep friendly breakfast is chocolaty and fudgey just like a brownie should be, while also being full of satiating protein and fiber. How may you ask? Beans! Yep, that’s right. If you have a can of black beans hiding in your pantry, you can make this heavenly baked oatmeal.
Now before you start hurling legumes at me for making such a blasphemous recipe, hear me out. Beans give this recipe a thick, dense center, just like a brownie. And, with a little lemon juice trick, you would never even know they’re in there. There’s a reason my brownie batter recipe is one of the most popular ones on this blog. Loaded with plant based protein, these beans help to make sure both your stomach and taste buds are satisfied.
This recipe is a great make ahead breakfast. It’s both portable and freezer friendly. Warm up a square from the fridge or freezer and you’ll have a delicious, nutritious breakfast ready to help you tackle the day.
If you’re not on the run though, you can pair a square of this with some creamy yogurt or even some whipped cream if you want to have it for a tasty dessert. I like topping mine with some cacao nibs and peanut butter, but feel free to add fresh fruit, chocolate chips, or crushed walnuts!
Make this Baked Brownie Oatmeal on a Sunday to enjoy brownies for breakfast all week long.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 4 Servings
1 x 15 oz Can - Black Beans - Drained and rinsed
1 - Lemon - Juiced
1 - Large Egg - Sub flax egg for vegan
40 g - Peanut Butter
140 g - Apple Sauce
30 ml - Maple Syrup
15 g - Cacao Powder - Sub cocoa powder
80 g - Rolled Oats
16 g - Puffed Kamut - Sub puffed rice or 20 more grams of rolled oats for Gluten free
5 g - Espresso Powder* - Optional but recommended
30 g - Chocolate chips - Optional
120 ml - Nut Milk
1 tsp - Vanilla Extract
½ tbsp - Apple Cider Vinegar
½ tsp - Baking Powder
¼ tsp - Kosher Salt
Nut Butter Nut Milk
Preheat oven to 350F. Either grease or parchment line a ceramic baking dish.
Add black beans and lemon to a bowl of water. Mix and allow to sit for 10 minutes*. Drain and rinse.
Add black beans, egg, peanut butter, apple sauce, maple syrup, nut milk, vanilla, and apple cider vinegar to a food processor. Blend on high until completely smooth.
In a bowl, mix together cacao powder, rolled oats, puffed kamut, espresso powder, chocolate chips, baking powder, and salt.
Mix wet ingredients into dry. Pour batter into the baking dish.
Bake for 27-30 minutes or until a toothpick comes out clean and the top feels “springy”.
Enjoy hot or cold topped with desired toppings. Store in the fridge for up to 4 days or freeze* for up to 2 months.
You will not taste the espresso powder. It helps enhance the chocolate flavor.
The lemon juice helps to get rid of the “bean” taste.
To freeze, slice baked oatmeal into individual portions, and store in a freezer safe container with parchment paper in between the slices to avoid sticking.