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Healthy vegan breakfast blender brownies for breakfast on the go! Made with oats and carrots, these fudgy, decadent brownies are oil-free, gluten-free, and just 132 calories per big brownie.

vegan breakfast brownie on a black plate, with raspberries and a mint sprig alongside
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Begin Your Healthy Day with a Brownie

Your mornings are about to be amazing.

From this day forth, you can begin the day feeling virtuous, satisfied, and amped up on superfoods.

You’ll do it by eating a great big brownie. 

Recipe Benefits

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Oil-free
  • Flourless
  • Vegetables included ?
  • Very fast & easy (make the batter in a blender in seconds)
  • Inexpensive to make
  • 132 calories per nourishing brownie

Ingredients for Vegan Breakfast Blender Brownies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Moist, fudge-y, and freckled with chocolate chips, these super-brownies are made with frugal, nutritious, familiar ingredients you probably have already. Here are the key players:

Carrots are my secret ingredient here, adding moisture (think fudge-y texture), but also natural sweetness, so that the added sugar is limited to 1/3 cup (divided between 9 servings). There is something about getting vegetables first thing in the morning, too, that leads to standing taller and shining brighter!

The seeds (or nuts) provide structure to the brownies (akin to eggs in traditional recipes), as well as protein, healthy oils, and flavor (moreover, it’s only 2 ounces, about 1/3 cup). 

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven & Prepare Pan

Preheat oven to 350F (180C). Line an 8-inch (20 cm) baking pan with foil or parchment paper. Spray with cooking spray.

Step Two: Blend the Batter

In a blender, process the milk and carrots until completely blended. Add the seeds or nuts to the blender. Blend until very smooth/creamy (no chunky bits).

Add the remaining ingredients EXCEPT the chocolate chips and blend until smooth (stop to scrape down sides of container, as needed). Blend, blend, blend until super smooth (use on/off pulses as needed, it will be thick).

Step Three: Spread Batter in Pan

Spread the brownie batter (it will be very thick) into the prepared pan, smoothing the top. Sprinkle with chocolate chips, if using.

Step Four: Bake the Brownies

Bake the brownies in the preheated oven for 18 to 21 minutes or until the surface appears dry and a toothpick inserted near the center of the pan of brownies comes out with only a few moist crumbs attached.

Step Five: Cool the Brownies

Place the pan on a cooling rack and cool the brownies completely (in the pan). Use the foil or parchment liner to remove the brownies from the pan and cut into 9 squares.

Oh my goodness, the results are heavenly. Yes, please.

vegan breakfast brownie on a white plate, atop a colorful cloth napkin

Add these to your collection of portable breakfast options, but if you have the time, sit down and savor every morsel. Because every morsel is noteworthy.

Don’t forget to share. Spread the love with brownies

Happy baking!

close-up of a forkful of breakfast blender brownie

FAQ

How Should the Brownies Be Stored?

Store the brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.

What is a Good Substitute for Coconut Sugar?

An equal amount of brown sugar, natural cane sugar, or maple syrup can be used in place of the coconut sugar.

What is the Best Way to Measure the Seeds (or Nuts)?

2 ounces (57 grams) of sunflower seeds or pepitas is almost exactly 1/3 cup. If you do not have a scale and are using nuts, finely chop them to measure 1/3 cup.

Can I Use Roasted Seeds or Nuts in the Recipe?

Yes! Roasted (or toasted) seeds or nuts boosts the flavor of the brownies to another level of deliciousness.

I love using roasted sunflower seeds, in particular. If the seeds or nuts are slated, adjust the added salt accordingly.

overhead shot of healthy vegan breakfast blender brownie on a black plate with two raspberries on top

More Amazing Vegan & Gluten-Free Brownies to Try

vegan breakfast brownie on a black plate, with raspberries and a mint sprig alongside

Vegan Breakfast Blender Brownies {oil-free, flourless, GF}

Yield: 9 brownies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Healthy vegan breakfast blender brownies for a chocolate breakfast on the go! Made with oats and carrots, these fudgy brownies are oil-free, gluten-free, and just 132 calories per big brownie.

Ingredients

  • 1 cup (237 mL) nondairy milk
  • 2 large (6 ounces total) peeled carrots, cut into large chunks
  • 2 oz (57 g) nuts or seeds (see notes below)
  • 1 and 1/2 cups (150 g) rolled oats
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/3 cup (60 g) coconut sugar (or your preferred sweetener)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons miniature semisweet chocolate chips (optional, but recommended!)

Instructions

  1. Preheat oven to 350F (180C). Line an 8-inch (20 cm) baking pan with foil or parchment paper; spray with cooking spray.
  2. In a blender, process the milk and carrots until completely blended. Add the seeds or nuts; blend until very smooth/creamy (no chunky bits).
  3. Add the remaining ingredients EXCEPT the chocolate chips; blend until smooth (stop to scrape down sides of container, as needed). Blend, blend, blend until super smooth (use on/off pulses as needed, it will be thick).
  4. Spread the batter (it will be very thick) into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
  5. Bake in the preheated oven for 18 to 21 minutes until surface appears dry and a toothpick inserted near the center comes out with only a few moist crumbs attached. Cool completely in pan on a wire rack.
  6. Remove brownies from pan and cut into 9 squares.

Notes

Storage: Store the brownies in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.

Sweetener Options: An equal amount of brown sugar, natural cane sugar, maple syrup, or honey (if you do not need these to be vegan) can be used in place of the coconut sugar.

Nut/Seed Quantities: 2 ounces of sunflower seeds or pepitas is almost exactly 1/3 cup. If you do not have a scale and are using nuts, finely chop them and measure 1/3 cup.

Nutrition Information
Yield 9 Serving Size 1 brownie
Amount Per Serving Calories 132Total Fat 4.8gSaturated Fat 0.8gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 170mgCarbohydrates 23.3gFiber 3gSugar 8.7gProtein 3.4g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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16 Comments

  1. These were amazing! Almost like fudge. No oil yet so moist. Oatmeal and carrots? How clever! And so simple. Another excellent and creative recipe.

  2. Wow! I thought these might be ok, which is fine for breakfast, but they are really great! Only thing is I found them too thick to blend in my little blender, so I added some extra plantmilk. Yum!