Day 8 of 100: Brownie Baked Oats 🍫:https://glow-diaries.com/brownie-baked-oats/

Ingredients

• 2 cups Rolled Oats (gluten‑free if possible, can be processed into a finer texture)
• 1 cup Unsweetened Almond Milk (any unsweetened plant milk works)
• 1 large Ripe Banana (mashed, provides natural sweetness and moisture)
• 1/3 cup Unsweetened Cocoa Powder (Dutch‑processed preferred for richer flavor)
• 1/4 cup Maple Syrup (pure maple syrup for natural sweetness)
• 1 teaspoon Baking Powder (gluten‑free)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 cup Plant‑Based Protein Powder (vanilla or unflavored pea protein works best)
• 1 pinch Salt (enhances chocolate flavor)
• 1 cup Plain Unsweetened Plant‑Based Greek Yogurt (soy or coconut yogurt; thick texture for frosting)
• 2 tablespoons Maple Syrup (for frosting) (same brand as above, adds sweetness to frosting)
• 1/2 teaspoon Vanilla Extract (for frosting)
• 1 pinch Ground Cinnamon (optional, adds warm spice to frosting)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Pan

   Line an 8×8‑inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal.

   Time: PT2M

3. Process Oats

   Place the rolled oats in a blender or food processor and pulse for about 10 seconds until they resemble a coarse flour.

   Time: PT1M

4. Combine Dry Ingredients

   In the mixing bowl, whisk together the oat flour, cocoa powder, baking powder, and a pinch of salt until evenly distributed.

   Time: PT2M

5. Mix Wet Ingredients

   In a separate bowl, mash the banana, then stir in almond milk, maple syrup, vanilla extract, and protein powder until smooth.

   Time: PT3M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir with a spatula just until combined; the batter will be thick.

   Time: PT2M

7. Transfer to Pan

   Spread the batter evenly in the prepared pan, smoothing the top with the spatula.

   Time: PT1M

8. Bake

   Place the pan in the middle rack and bake for 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT25M

   Temperature: 350°F

9. Prepare Yogurt Frosting

   While the brownies bake, whisk together the plant‑based Greek yogurt, 2 Tbsp maple syrup, vanilla extract, and a pinch of cinnamon until smooth.

   Time: PT5M

10. Cool Slightly

    Remove the pan from the oven and let the baked oatmeal cool in the pan for about 10 minutes.

    Time: PT10M

11. Frost and Serve

    Spread the yogurt frosting evenly over the top, then lift the brownies out using the parchment overhang and cut into 8 squares.

    Time: PT3M

Nutrition Facts

Calories

200

Protein

10 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g