If you’ve ever craved brownies but wanted something a little lighter, more nourishing, and 100% guilt‑free, this recipe is exactly what you need. These healthy oatmeal brownies are everything you love about the classic fudge‑like treat—rich chocolate flavor, a little gooey in the middle, and satisfyingly soft—WITHOUT flour, butter, eggs, or refined sugar.
Yes, you read that right: these brownies are made with rolled oats, peanut butter, maple syrup, and cocoa powder, which means you’re sneaking in fiber, plant‑based protein, and wholesome nutrients while still indulging that chocolate craving. Think of these as brownies you can happily eat for dessert or breakfast (no judgment).
Oh, and did I mention? They’re vegan, dairy‑free, and naturally sweetened. Basically, these are brownies you could totally bring to a party, and nobody would guess they’re actually healthy. Win‑win.
Why You’ll Love These Oatmeal Brownies
✨ Vegan & dairy‑free
✨ Made with pantry staples
✨ No refined sugar
✨ Kid‑friendly & meal‑prep friendly
✨ Ready in under an hour
Ingredients
(Makes one 8‑inch / 20cm square pan, about 12 brownies)
- ⅓ cup (80 g) Peanut butter – creamy works best, but crunchy adds texture
- ½ cup (120 g) Maple syrup – can sub with agave or honey (not vegan)
- ¼ teaspoon Salt
- 2 cups (480 ml) Milk of choice – almond, oat, soy, or dairy, it all works
- 1 teaspoon Vanilla extract
- 2 cups (180 g) Rolled oats – quick oats also work for a softer texture
- ¼ cup (30 g) Cocoa powder – unsweetened
- 1 tablespoon Ground flaxseed – helps bind (egg replacement)
- 1 teaspoon Baking powder
- ⅓ cup (60 g) Chocolate chips – dark chocolate for less sugar
Optional toppings: extra chocolate chips, chopped nuts, or a drizzle of melted peanut butter!
Instructions
- Preheat & prep: Heat oven to 350°F (180°C). Grease or line an 8‑inch (20 cm) square baking pan with parchment paper.
- Mix base: In a large bowl, whisk together the peanut butter and maple syrup until smooth.
- Add wet ingredients: Stir in milk, salt, and vanilla extract until combined.
- Add dry ingredients: Mix in rolled oats, cocoa powder, ground flaxseed, and baking powder until everything is evenly incorporated.
- Chocolate time: Fold in the chocolate chips (reserve a few for sprinkling on top).
- Bake: Pour batter into prepared pan, smooth the top, and sprinkle with reserved chocolate chips. Bake for 40 minutes, or until the top looks set and a knife inserted comes out mostly clean.
- Cool & serve: Allow brownies to cool in the pan for at least 10 minutes before slicing. (Pro tip: The cooler they get, the fudgier they become.)
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week, or freeze for up to 2 months (just thaw overnight).
Extra Fun Twists
- Swirl in almond butter or tahini before baking.
- Add chopped walnuts for a classic brownie crunch.
- Toss in freeze‑dried raspberries for a fruity chocolate kick.
The Recipe Card
Fudgy Vegan Oatmeal Brownies
Wholesome brownies made with peanut butter, oats, and maple syrup—vegan, flourless, and perfect for a guilt‑free chocolate fix.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Makes: 12 brownies
Nutrition Facts
Serving Size: 1 brownie (about 1/12th of the pan)
Calories: 180 kcal
Total Fat: 9 g
- Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 100 mg
Total Carbohydrate: 22 g - Dietary Fiber: 4 g
- Sugars: 12 g
Protein: 5 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 10% DV
Iron: 15% DV