Recipe By DARIEN1
Published Mar 5th
Prep 15m Cook 20m Additional 5m Ready In 40m
Servings 1 dozen brownies Calories 129.4

This is a hearty breakfast brownie, quick to fix, and yummy. My kids loved it! It’s also gluten-free and dairy-free.

Recipe Ingredients

  • 1 ½ cups quick-cooking oats
  • ¾ cup brown sugar
  • ¾ cup flax seed meal
  • ½ cup gluten-free all purpose baking flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 banana, mashed
  • ¼ cup rice milk
  • 1 egg
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
  2. 2 Mix oats, brown sugar, flax seed meal, 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 batter into the prepared baking pan.
  3. 3 Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

Nutrition Facts

  • Calories 129.4
  • Carbohydrate 20.9 g
  • Cholesterol 15.5 mg
  • Fat 4.1 g
  • Fiber 3.3 g
  • Protein 3.3 g
  • Saturated Fat 0.5 g
  • Sodium 102.1 mg
  • Sugar 10.3 g


  1. Delicious! I added a cup of crunchy peanut butter and baked for 23 min. My husband almost ate the whole pan!
  2. 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 - Read more ...
  3. Kids said they were too dry and refused to eat them; hubbie thought the oats were too "hard"! He and I enjoyed the flavor; I did add the 1/2 cup cocoa for a chocolate touch. Might try again, but will probably cook or soak oats to soften them and double egg & milk for a - Read more ...
  4. Can something be called a brownie without chocolate or carob? I added 1/2 cup of unsweetened dark chocolate powder and 1/2 cup dark chocolate chips. I used regular all-purpose flour and cow's milk. It was a very good snack and breakfast on-the-run. I may even try it without the chocolate next time. Thanks for the - Read more ...
  5. I added the extra ingredients (1/2 c cocoa, 1/2 c chocolate chips and 1/4 c oil) and it came out great. It's very hearty, moist and not overly sweet. I used whole wheat pastry flour and regular milk. As with regular brownies, it goes great with milk.
  6. I really love this recipe. I followed the recipe exactly but added chocolate chips and cooked it in an 8 x 8 pan since I didn't have an 8 x 10. Probably will cook it in a smaller pan all the time since it made the brownies thicker which was perfect. Was good for me - Read more ...
  7. This is a solid recipe that can easily be altered to suit anyone's taste. I'll sub out the brown sugar next time and my husband suggested adding strawberries to compliment the banana. My favorite thing about this recipe is that the result is very kid-friendly. A great and moderately healthy finger food!
  8. 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 - Read more ...
  9. I made these, but I wanted chocolate brownies. so i added 1/2 cup unsweetened cocoa powder, it was great!