Breakfast brownies

    (46)
    40 min

    There is no chocolate in these brownies but they still taste great! Oats, milled flaxseed, gluten free flour, mashed bananas and a few other ingredients are combined and baked to make these handy breakfast bars.


    1 person made this

    Ingredients
    Serves: 12 

    • 120g quick-cooking oats
    • 100g brown sugar
    • 85g milled flaxseed
    • 70g gluten-free flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 banana, mashed
    • 60ml rice milk
    • 1 egg
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20x25cm baking tin.
    2. Mix oats, brown sugar, flaxseed, flour, baking powder, cinnamon and salt together in a bowl. Mix banana, rice milk, egg and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour brownie mixture into the prepared baking tin.
    3. Bake brownies in the preheated oven until a skewer inserted in the centre comes out clean, about 20 minutes. Cover pan with a clean drying cloth to hold in moisture and cool brownies for at least 5 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (38)

    by
    22

    I made these, but I wanted chocolate brownies. so i added 1/2 cup unsweetened cocoa powder, it was great!  -  06 Sep 2012  (Review from Allrecipes US | Canada)

    by
    16

    My kids and I love these on busy mornings! They get a quick, portable breakfast that is healthy. Even with chocolate chips and regular milk they beat a Pop-Tart. We like them so much that I just put all the dry ingredients into Mason jars and made them Christmas presents for the health conscience. Thank you for sharing!  -  13 Nov 2012  (Review from Allrecipes US | Canada)

    by
    14

    If you make these expecting the fudgey sweet decadence of traditional brownies, you'll be disappointed. If you're looking for a relatively palatable, somewhat healthy portable breakfast with a touch of sweetness, then you might enjoy these. I found some great ideas in the reviews but to be fair, wanted to rate the original recipe. I hate when folks change every ingredient then give a recipe 5 stars...you're rating your own recipe, or 1 star because it didn't turn out...not the recipe's fault when you change everything! SO I made 2 batches of these babies, 1 as written and 1 to play with. Either way, they were just ok. As written, we thought they were a little dry and the banana was not my favorite...might like pumpkin better? Not sure. For the other batch, I did as others suggested and added 1/2c cocoa powder. Also used 1/2c unsweetened applesauce instead of the banana, 1/2c nonfat buttermilk instead of the 1/4c rice milk, 2 eggs instead of 1, and 2 tablespoons of white sugar in addition to the brown. I baked both batches in 8x8 glass Pyrex dishes. The result was 2 pans of thick and chewy 'brownies'. The chocolate batch was less dry but still just ok. I probably won't make these again but they were fun to try.  -  18 Jan 2015  (Review from Allrecipes US | Canada)

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