Oat Brownies (Vegan)

This recipe is very simple to make, and it’s a real energy booster. Unlike regular chocolate brownie, this recipe is baked without eggs and uses plant based ingredients. I’ve also added option for gluten free flours, so if you want to you can make these brownies gluten free too.

Because of the added oats, this recipe is also slightly on the healthy side, if you can possibly count brownie recipe healthy at all!

This easy chocolate brownie recipe is perfect for when you have spare 20 minutes or so and want to make a desert really quickly.

Although this is a really easy chocolate brownie recipe it’s also the best one in the whole world! Challenge me if you like!

Why make this recipe?

• Lighter and healthier version of a regular brownie recipe
• Vegan & plant based ingredients
• No eggs
• Can be made gluten free
• Simple to make and quick to bake

My top tips on making this recipe successfully the first time round

• There is not much that can go wrong with this recipe, just have all ingredients measure out and ready
• Time the baking and if unsure, take the brownies out a bit before you think they are done (they ment to be soft inside)

Ingredients & Possible Substitutions

Oil

Use coconut or other plant based oil to make this recipe. If you are thinking of using regular butter, you need to use 175 grams as coconut oil is much lighter than butter.

Sugar

I’ve used a mixture of brown and caster sugar in this recipe. This gives the brownies a really lovely flavour and rich chocolate taste.

Substitution for eggs

Instead of 3 eggs, you can use any of the following substitutions (the measurements are to replace 3 eggs – for one egg just divide everything by 3)

• 1 1/2 medium to large banana (mashed)
• 3/4 of cup of plant based yogurt
• 3/4 of cup of unsweetened apple sauce
• Vegetable oil (mix together 3 teaspoons of oil with 6 tablespoons of water, and 6 teaspoons of baking powder)
• 9 tablespoons of peanut or almond butter (this will add a flavour to your brownies)
• Avocado – 3/4 cup of mashed avocado
• Silken tofu – 3/4 cup of whipped silken tofu
• Arrowroot (6 tablespoons of arrowroot combined with 9 tablespoons of water)

Vanilla extract

You can leave out a vanilla extract from this recipe, but if you have a quality vanilla extract, it does actually make a difference to add it in.

Salt

Pinch of salt makes everything better. Use fine cooking salt to make sure it dissolves easily in the cake mixture.

Raising agent

Normally you wouldn’t see baking powder or baking soda in brownies, but I think this recipe needs it. It will make the texture a little lighter, because the oats are heavier than flour.

Flour

You can use any kind of flour with this recipe – plain cake flour or low in gluten flours are fine, such as spelt flour.

Oats

Oats make this recipe lighter and also add crunch. I’ve used regular Scottish oats, but any other type is fine too. You can use fine oats, but I probably wouldn’t use instant oats, as they have other ingredients in them and are too fine (in texture).

Chocolate

Use the best quality dark chocolate you have to achieve rich chocolate flavour. Any chocolate bar with 70% cocoa solids plus is fine to use or you can use any plain chocolate alternatives. If you are after more sweeter version of chocolate brownies you can use milk chocolate, but I find the chocolate flavour is not as strong (plus this recipe does have a lot of sugar already in).

If using milk chocolate make sure it’s plant based (if you want this oat brownie to remain vegan).

Nuts (optional)

I’ve included few optional extra ingredients with this recipe, so that you can make your own variations. The extra ingredients can include any dry fruit, nuts, chopped up chocolate (or chocolate chips), walnuts, pecans or anything else you can think of. 

There are no measurements for the optional extras, but I tend to use a ‘handful’ as a measure. You don’t need to adjust the rest of the recipe, whatever you have at hand, just add it in!

The method – Instructions

1. Preheat oven to 175 degrees C (fan oven)
2. Grease and line with a baking parchment brownie baking
3. In a large bowl, beat the coconut oil, brown sugar and white sugar until thoroughly mixed and creamy.
4. Beat in the replacement for the eggs and mix well. (If you are using bananas, mash them up before you add them)
5. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder and flour.
6. Finally add the rolled oats, melted chocolate and chopped nuts if desired.
7. Mix well to incorporate all ingredients and spread into the prepared baking tin.
8. Bake in the preheated oven until golden brown, 20-25 minutes.
9. Let cool in the tin for about 15 minutes before cutting into bars.

Serving size & scaling up

This recipe can be cut up to 12-14 good sized brownies, it really depends on your baking tin. You can easily double up the recipe, but I would use two tins to bake the recipe in. If you have a large (and deeper) tray you can bake it in one tray, but make sure the depth is at least 3 cm.

How to serve this recipe

Perfect as they are, but you can also serve them with vanilla ice cream (make sure it’s vegan), chocolate vegan icing or plant based cream or yoghurt. My traditional chocolate syrup is also delicious and plant based.

Can this recipe be made in advance?

The brownies are perfectly fine made in advance 1-2 days or you can also bake them and freeze them. When I defrost them, I honestly can’t find much difference in the fresh batch and the frozen one. They are really good and possibly even improve by freezing.

How to store brownies

Wrap them up or store in an airtight container for 1-2 days (at a push 3-4 days, but they will start to dry out a bit). You can also freeze them.

Why not stay in touch…

I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.

Or why not subscribe to my weekly newsletter with new recipes and baking tips straight to your mailbox.

Magdalena