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

Ingredient Substitutions

• Instead of Rolled Oats: Gluten‑free oat flakes, Quinoa flakes
• Instead of Unsweetened Almond Milk: Soy milk, Oat milk
• Instead of Ripe Banana: Applesauce (1/2 cup), Pumpkin puree (1/2 cup)
• Instead of Unsweetened Cocoa Powder: Raw cocoa powder
• Instead of Maple Syrup: Agave nectar, Brown rice syrup
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
• Instead of Vanilla Extract: Maple extract
• Instead of Plant‑Based Protein Powder: Soy protein powder, Whey protein (non‑vegan)
• Instead of Salt: Sea salt
• Instead of Plain Unsweetened Plant‑Based Greek Yogurt: Almond yogurt, Cashew yogurt
• Instead of Maple Syrup (for frosting): Agave nectar, Date syrup
• Instead of Vanilla Extract (for frosting): Maple extract
• Instead of Ground Cinnamon: Nutmeg pinch

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Spatula
• Blender or Food Processor (optional)
• 8×8‑inch Baking Pan
• Parchment Paper
• Oven
• Measuring Cups and Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• Processing the oats to a coarse flour ensures a smooth batter.
• Do not over‑mix after adding wet ingredients; this keeps the brownies fudgy.
• Watch the bake time closely – overbaking will dry out the brownies.
• Allow the baked oatmeal to cool slightly before frosting to prevent the frosting from melting.

Chef Tips from the Video

• For an extra chocolate boost, fold in 2 tablespoons of dark chocolate chips before baking.
• Toast the oats lightly before processing for a nuttier flavor.
• Use a silicone baking mat instead of parchment for easier cleanup.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap individual squares in parchment and freeze for up to 2 months. Reheat in microwave 30‑45 seconds.

Room temperature: Not recommended; the frosting can spoil at room temperature.

Make-Ahead Tips

• Cut the brownies into individual portions and freeze them flat; reheat directly from frozen.
• Frosting can be made up to 2 days ahead and kept refrigerated.

Frequently Asked Questions