Double Chocolate Breakfast Brownies
Prep time
Cook time
Total time
Serves: 6 brownies
  • 1 cup rolled oats
  • ¼ cup flour
  • 2 Tbsp unsweetened cocoa powder
  • pinch of salt
  • ⅔ cup vanilla almond milk (or milk of your choice0
  • 1 Tbsp maple syrup (or honey)
  • 1 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 Tbsp chia seeds
  • 1 egg *
  • ¼ cup chocolate chips (divided)
  • chopped walnuts, extra chocolate chips and/or shredded coconut for topping
  1. Preheat oven to 350F. Spray an 8 x 8 baking pan with non-stick spray (or grease with coconut oil)
  2. (optional step) Rough crop oats on cutting board with knife or place in a blender/food processor for 1 min. or until desired consistency.
  3. In a medium mixing bowl combine oats, flour, cocoa powder, salt. Stir in milk, maple syrup, coconut oil, vanilla, chia seeds and egg, mixing thoroughly. Fold in ½ the chocolate chips.
  4. Pour batter into prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips over the top. Bake for 15-20 minutes (or until knife or toothpick inserted in the center can be removed clean). Let cool.
  5. Top with chopped walnuts, shredded coconuts, and/or additional chocolate chips if desired.
* for Vegan option- omit egg and increase almond milk to 1 cup. Use vegan chocolate chips.
Nutritional info for ingredients listed (does not include any additional toppings)
Nutrition Information
Serving size: 1 brownie (1/6 of recipe) Calories: 178 Fat: 9.1 g Saturated fat: 4.6 g Carbohydrates: 23.1 g Sugar: 6.5 g Sodium: 38.2 mg Fiber: 4.4 g Protein: 4.6 g Cholesterol: 31.0 mg
Recipe by Simple Healthy Kitchen at