Picture yourself in a cozy kitchen, surrounded by the warm aroma of chocolate and anticipation of a decadent dessert that’s as wholesome as it is indulgent. My Chocolate Oats Brownie recipe doesn’t just satisfy the sweet cravings but also gives health benefits and many nutrients. I have replaced many of the staple ingredients with healthier alternatives, making this recipe practical for all my health-conscious audience out there.
The recipe can be made vegan and gluten free as well with just a few changes. With just a handful of simple ingredients and a dash of creativity, you’re about to embark on a culinary adventure that will satisfy your sweet tooth without compromising on flavour or quality.
Our Oats Brownie recipe is a celebration of the rich, fudgy goodness of traditional brownies, infused with the wholesome goodness of oats. Each bite is a symphony of textures and tastes—a delicate balance of chewy oats, velvety cocoa, and indulgent dark chocolate.
WHAT YOU’LL LOVE ABOUT THIS
- Basic ingredients required
- Recipe with healthier alternatives
- Rich chocolatey flavour
- Easy to make
INGREDIENTS USED IN OATS BROWNIE
Oats
This is the base of our recipe. Oats are full of fiber and protein and even a small quantity can fill up your stomach nicely. They soak in a lot of liquid and hence, are full of flavour when combined with the right ingredients. I have used rolled oats from Jewel but you can use any, that you like.
Milk
Milk, in this recipe is the main wet ingredient. It acts as a great egg replacer and still adds protein to the dish. You can replace it with any nut milk and make it vegan too. The milk is what gets absorbed by the oats and adds keeps the whole thing moist. I have used Nestle toned milk for this recipe.
Butter
Butter adds a rich, buttery flavour to oats brownies, enhancing their taste. It provides structural support to oats brownies, helping them hold their shape while baking and cooling. It gives the brownies stability and prevents them from crumbling apart when sliced or served.
Jaggery Powder
Jaggery powder adds a natural sweetness to oats brownies, providing a rich and complex flavour profile. Unlike refined white sugar, jaggery retains some of the natural molasses from the sugarcane juice, imparting a distinct caramel-like sweetness with hints of toffee and spices.
Jaggery powder is known for its nutritional properties, containing vitamins and minerals like iron, potassium, and magnesium. By using jaggery powder instead of refined sugar, oats brownies can offer additional health benefits, including improved digestion, better nutrient absorption, and a more stable energy release.
Dark chocolate
Dark chocolate provides a deep and intense chocolate flavour to oats brownies. Dark chocolate melts during baking, creating pockets of melted chocolate throughout the brownie batter. This melting texture adds moisture and richness to the brownies, resulting in a fudgy and decadent consistency. The melted chocolate blends seamlessly with the oats and other ingredients, creating a velvety and indulgent dessert. Dark chocolate can be used in various forms in oats brownies, such as chopped chunks, chips, or melted chocolate drizzled on top.
Cocoa powder
Since it’s a brownie recipe, one of the main ingredients to impart chocolate flavour is cocoa powder. . It gives that immense chocolate flavour to any baked good. You can use any good quality cocoa powder which is easily available to you in nearby grocery stores. Cocoa powder helps to provide structure and thickness to the brownie batter. It absorbs moisture and contributes to the overall texture of the brownie.
EQUIPMENT USED FOR MAKING OATS BROWNIE
This recipe comes together quickly and hardly needs any equipment.
A blender is required to grind the oats.
I have used a 5-inch square pan to bake these brownies.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE OATS BROWNIE
- Make sure to grind the oats separately first, otherwise they will not form a smooth batter later.
- Make sure there are no lumps in the mixture after the final mixing.
- You can always double or triple this recipe to adjust to your needs and the mould you’re using.
- You can add some dried fruits on top as well.
- Once baked, check with a skewer if it comes out dry. Don’t overbake it or the texture will not turn out good.
- You can swap normal milk with a vegan alternative to make this a vegan cake.
- ½ cup rolled oats
- ½ cup butter (113g)
- ½ cup dark chocolate
- 6 tbsp jaggery powder
- 6 tbsp cocoa powder
- ¾ cup milk, warm
- Chocolate chips, to top
- Preheat the oven to 180 degrees Celsius.
- Begin by grinding rolled oats into a fine powder to create oat flour.
- In a bowl, melt butter and dark chocolate together.
- Next, add jaggery powder, oat flour, cocoa powder, and warm milk to the melted mixture. Combine all ingredients until a smooth batter forms.
- Transfer the prepared batter into a 5-inch square glass dish and top it with milk and dark chocolate chips. Bake for 20-25 minutes.
If you like my Oats Brownie recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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