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Learn moreRich, fudgy brownie baked oats topped with creamy yogurt frosting. An easy, satisfying bake that works for breakfast, snacks, or dessert.
Ingredients
- 2 1/4 cups},{ rolled oats approx. 255 g
- 1/2 cup unsweetened cocoa powder
- 1/4 cup chocolate protein powder optional (25–30 g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/4 cups milk I use soy
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 3 tablespoon almond or cashew butter
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoon espresso or strong brewed coffee 1 shot espresso or 2 tablespoons strong brewed coffee
- 1/2 cup dark chocolate chips
Preparation
- Preheat oven to 350°F (180°C). Grease or line an 11×8-inch (28×20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the oats, cocoa powder, protein powder (if using), baking powder, baking soda, and salt.
- In a medium bowl, whisk the soy milk, maple syrup, vanilla, nut butter, vinegar (or lemon juice), and espresso until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 30–35 minutes, until the center is set and the edges pull slightly away from the pan.
- Let cool completely in the pan before frosting.
Frosting
Ingredients
- 2 1/2 cups thick yogurt I use soy
- 1/4 cup chocolate protein powder or sub with cocoa (25-30g) or sub cocoa (20g)
- 1 teaspoon maple syrup
- salt about 1/16 teaspoon
Preparation
- For the frosting, stir together the yogurt, protein powder (or sub with cocoa), maple syrup, and salt until creamy.
- Spread evenly over the cooled bake.
- Chill before slicing into squares.