Breakfast Brownies

Silvia Tornaghi


Have your brownies and porridge all-in-one for a healthy breakfast! This is a great way to use up leftover oatmeal porridge. they are loaded with healthy ingredients and a couple of these will get you through the day. They're so light with half the calories of regular brownies, but taste so rich. They even make their own frosting. They make a scrumptious snack too! If you don't make porridge you could soak 1/2 cup of oatmeal in one cup of water overnight or for a few hours. It's worth the try!


☆☆☆☆☆ 0 votes

6 - 8
30 Min
30 Min


  • 1 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/4 c
  • 1/4 c
    brown sugar, lightly packed
  • 1/2 c
    coconut oil (or other vegetable oil)
  • 1/3 c
    plain white yogurt
  • 6 Tbsp
    unsweetened cocoa powder
  • 1
    slightly beaten egg
  • 1 c
    leftover oatmeal
  • 1 tsp
  • 1/2 c
    chopped walnuts (optional)
  • ·
    a handful of chocolate chips

How to Make Breakfast Brownies


  1. Preheat aven to 350 degrees and line an 8x8 inch brownie pan with greased wax paper.
  2. Whisk together flour, baking powder, soda and salt in a small bowl and set aside.
  3. Gently melt together coconut oil, sugar and honey over a low flame. Remove and mix in yogurt, cocoa, eggs, oatmeal and vanilla.
  4. Gradually stir in the flour mixture into the above liquid mixture. Don't over mix. Fold in walnuts if used.
  5. Spread into the baking dish and sprinkle the chocolate chips evenly over the top.
  6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan about 15 minutes. While the chocolate chips are still warm, spread them out over the cake with the back of a spoon. Lift out the cake onto a cooling rack and let cool completely. Slice into squares and serve.

Printable Recipe Card

About Breakfast Brownies

Course/Dish: Other Breakfast, Chocolate
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy

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