Oatmeal Brownie Recipe – Easy Fudgy Chocolate Dessert
Oatmeal Brownie is a simple one-bowl treat made by whisking peanut butter, maple syrup, and milk, then stirring in oats and cocoa before baking into thick, fudgy squares. The oats give it a hearty bite while the cocoa keeps it rich and brownie-like.
These brownies are for the days you want something chocolatey and satisfying without pulling out a stand mixer or dealing with a long ingredient list.
They bake up thick, soft in the middle, and sturdy enough to slice into clean squares once they cool.
Why You’ll Love This Recipe
- One bowl, no complicated steps
- Fudgy, chocolate-forward texture with a hearty oat bite
- Sweetened with maple syrup
- Easy to slice for snacks, lunchboxes, or dessert
- Customizable with chocolate chips, nuts, or a pinch of espresso powder
Ingredients
Candy base
Wet ingredients
- 1/3 cup (80 g) peanut butter (homemade or store-bought)
- 1/2 cup (120 g) maple syrup
- 2 cups (480 ml) milk of your choice
- 1 tsp vanilla extract
Dry ingredients
- 2 cups (180 g) rolled oats
- 1/4 cup (30 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground flaxseed (optional)
Finish
Optional topping
- 1/3 cup (60 g) chocolate chips
Ingredient Notes & Substitutions
- Peanut butter: Any creamy nut/seed butter works (almond butter, cashew butter, sunflower seed butter). If yours is unsalted, keep the salt in.
- Maple syrup: Honey works too (same amount), but maple gives the cleanest flavor with cocoa.
- Milk: Dairy or non-dairy both work. Use unsweetened almond/oat milk if you want the chocolate to stand out more.
- Cocoa powder: Natural or Dutch-process both work. If your cocoa is very dark, you may want the optional chocolate chips for extra sweetness.
- Ground flaxseed: Helps tighten the texture slightly, but you can skip it with no problem.
- Chocolate chips: Sprinkle on top or fold in. Mini chips spread more evenly.
How to Make Oatmeal Brownie
- Prep the pan and oven. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk the peanut butter and maple syrup until smooth. Pour in the milk and vanilla, then whisk again until fully combined.
- Add the dry ingredients. Stir in the rolled oats, cocoa powder, baking powder, salt, and ground flaxseed (if using). Mix until you have a thick, chocolatey batter.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle chocolate chips on top if using.
- Bake until set and no longer wet in the center (about 25–30 minutes).
- Cool and slice. Let the pan cool completely so the brownies firm up, then lift out using the parchment and cut into squares.
Expert Tips
- Let it cool all the way before slicing for the cleanest squares. Warm brownies will be soft and may crumble.
- Press the batter flat in the pan so the brownies bake evenly edge-to-center.
- For a deeper chocolate flavor, add 1–2 tsp instant espresso powder with the cocoa.
- Want it sweeter? Use chocolate chips on top and choose sweetened milk (or add 1–2 tbsp extra maple syrup).
- If your batter looks thinner than expected, let it sit 3–5 minutes so the oats absorb liquid before baking.
- For thicker brownies, use an 8-inch pan; for thinner squares, use a 9-inch pan and reduce bake time slightly.
- Use quick oats only if that’s what you have—texture will be softer and more cake-like.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual squares and freeze in a freezer-safe bag for up to 2 months.
- Thawing: Thaw overnight in the fridge or at room temperature for 30–60 minutes. Warm briefly (10–15 seconds) if you like them softer.
Variations
- Peanut Butter Chocolate Swirl: Dollop extra peanut butter on top and swirl before baking.
- Double Chocolate: Fold chocolate chips into the batter and sprinkle more on top.
- Orange-Chocolate: Add 1 tsp orange zest to the batter.
- Nutty Crunch: Add 1/3 cup chopped walnuts or pecans.
- Mocha: Add espresso powder and a pinch of cinnamon for a café-style flavor.
Oatmeal Brownie
Fudgy baked oatmeal brownie squares made with peanut butter, maple syrup, cocoa, and rolled oats. Easy, one-bowl, and perfect for slicing.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- In a large bowl, whisk peanut butter and maple syrup until smooth.
- Add milk and vanilla extract; whisk until combined.
- Stir in rolled oats, cocoa powder, ground flaxseed (if using), baking powder, and salt until thick and evenly mixed.
- Pour batter into the prepared pan and spread evenly. Sprinkle chocolate chips on top if using.
- Bake 25–30 minutes, until set in the center.
- Cool completely, then lift out and slice into squares.
Nutrition
Video
Notes
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- In a large bowl, whisk peanut butter and maple syrup until smooth.
- Add milk and vanilla extract; whisk until combined.
- Stir in rolled oats, cocoa powder, ground flaxseed (if using), baking powder, and salt until thick and evenly mixed.
- Pour batter into the prepared pan and spread evenly. Sprinkle chocolate chips on top if using.
- Bake 25–30 minutes, until set in the center.
- Cool completely, then lift out and slice into squares.
Tried this recipe?
Let us know how it was!FAQs
Can I use quick oats instead of rolled oats?
Yes. The brownies will be softer and less chewy, but they still bake up well.
Do these brownies taste like peanut butter?
A little. The cocoa leads, and the peanut butter gives richness in the background.
How do I know when they’re done?
The center should look set (not wet) and the edges should feel firm. They’ll continue to firm as they cool.
Can I make this dairy-free?
Yes—use any non-dairy milk you like.
Why do I need to cool before slicing?
Cooling helps the oats and cocoa set, giving you clean squares instead of crumbly pieces.
Can I reduce the maple syrup?
You can slightly (by 1–2 tbsp), but reducing too much can make them drier and less brownie-like.
Key Takeaways
- Oatmeal Brownie is an easy one-bowl recipe using peanut butter, maple syrup, and cocoa for a fudgy texture.
- This recipe is customizable with options like chocolate chips, nuts, or espresso powder.
- Bake for 25-30 minutes for thick, chocolatey brownies that are easy to slice once cooled.
- Storage tips include keeping them in the fridge for up to 5 days or freezing for 2 months.
- Variations like Peanut Butter Chocolate Swirl or Mocha add unique flavors to the Oatmeal Brownie.
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Estimated reading time: 6 minutes
