Print

Brownie Baked Oats with High-Protein Dairy-Free Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 65 reviews

A wholesome and delicious Brownie Baked Oats recipe featuring a rich chocolate flavor and studded with walnuts and dark chocolate chips, topped with a high-protein, dairy-free vanilla coffee icing. Perfect for a nutritious breakfast or healthy dessert, easy to make with simple, natural ingredients.

Ingredients

Baked Oats:

  • 2 1/2 cups rolled oats
  • 2 medium ripe bananas
  • 3 tbsp ground flaxseed
  • 1/3 cup raw cacao powder
  • 2 tsp baking powder
  • 1/4 cup peanut powder (can be substituted with almond flour or peanut butter powder)
  • 3 Medjool dates, pitted
  • 2 1/2 cups soy milk
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup dark chocolate chips

High-Protein Icing:

  • 1 1/2 cups thick yogurt (vanilla soy yogurt used)
  • 1 1/2 scoops vanilla protein powder
  • 1 tbsp instant coffee

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) with convection/fan on. Line an 8-inch (20 cm) square cake pan with baking paper for easy removal.
  2. Blend the batter: In a large blender, combine rolled oats, bananas, ground flaxseed, raw cacao powder, baking powder, peanut powder, pitted Medjool dates, and soy milk. Blend until smooth and pour the batter into the prepared pan.
  3. Allow to set: Let the batter sit for 5 minutes; the flaxseed will help thicken the mixture. Then gently fold in the chopped walnuts and dark chocolate chips evenly.
  4. Bake: Place the pan on the middle rack of the oven and bake for 35 minutes until set and a toothpick inserted comes out mostly clean.
  5. Prepare the icing: While the baked oats cool, mix the vanilla soy yogurt, vanilla protein powder, and instant coffee in a bowl until smooth and combined.
  6. Cool and slice: Allow the baked oats to cool completely for about one hour to firm up for easier slicing. Cut into 6 squares and serve with a dollop of the high-protein icing when ready to eat.

Notes

  • Peanut powder can be substituted with almond flour or peanut butter powder if preferred.
  • Medjool dates add natural sweetness; ensure they are pitted before blending.
  • Use thick soy yogurt to achieve the right icing consistency. Coconut or almond-based yogurt could be used as dairy-free alternatives.
  • Instant coffee in the icing enhances the flavor but can be omitted if sensitive to caffeine.
  • Allowing the baked oats to cool fully is essential for clean slicing.

Find it online: https://justsosavory.com/brownie-baked-oats-with-high-protein-dairy-free-icing-recipe/