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Vegan Breakfast Blender Brownies {Oil-Free, Gluten-free}

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

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. 

Power Ingredients for the Brownies

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:

  • rolled oats
  • carrots
  • nuts or seeds (you can use what you prefer/have on hand)
  • milk (nondairy, or dairy, if you prefer)
  • unsweetened cocoa powder
  • coconut palm sugar (or the sweetener you prefer)
  • & salt, baking soda, a bit of vanilla, and a smattering of mini chocolate chips

Everything (except the chocolate chips) gets tossed into a blender, processed into a thick batter, then baked–with the chocolate chips sprinkled on top–for about 20 minutes.

Oh my goodness, the results are heavenly. Heavenly, I declare!

Yet each brownie is 100% breakfast-worthy nourishment. With only 132 calories. The brownies are also naturally vegan, gluten-free, flourless & oil-free.

Yes, please.

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

Use Carrots In Brownies for Sweetness & Fudginess

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’s something about getting vegetables first thing in the morning, too, that leads to standing taller and shining brighter!

Don’t skimp on the nuts and seeds, as they 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).  If you want to boost the flavor of the brownies further, toast the nuts/seeds before adding. It contributes a lot!

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.

close-up of a forkful of breakfast blender brownie

Make These for a Sweet Gift (Valentine’s or Other Special Day)

One last item to consider before you run to the kitchen to blend and bake…

Why not bake a batch of these brownies as a Valentine’s Day gift, especially for your loved ones and friends who are athletes/fitness buffs, trying to eat more healthfully in general, working hard to shed a few pounds, or observing Lent (the first day of Lent falls on Valentine’s Day this year!).

Spread the love with brownie batter

Happy baking!

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

Tiger Nut Flour Brownies {grain-free}

Chickpea Flour Brownies {grain-free}

3-Ingredient Banana Fudge Brownies {grain-free, oil-free}

Grain-Free Zucchini Brownies 

5 Ingredient Banana Brownies {grain-free, oil-free}

Black Bean Brownies

Clean & Lean 70 Calorie Brownies

Sweet Potato Brownies {grain-free, oil-free}

Yield: 9 brownies

Breakfast Blender Brownies {V, GF, Flourless, Awesome}

Breakfast Blender Brownies {V, GF, Flourless, Awesome}

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

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

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

Instructions

  1. Preheat oven to 350F. Line an 8-inch 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 ounce 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

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

Did you make this recipe?

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Kirsten

Sunday 14th of March 2021

Can't give a rating yet, it's still in the oven. However, I have a question. By 1 - 1/2 cups of rolled oats, do you mean 1.5? Or 0.5 - 1? I thought the first, because the 1/2 is at the end, but the mixture became extremely thick. Too thick too blend, so I added some extra plantmilk. Please let me know!

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Mary

Sunday 11th of October 2020

Hi Camilla, do you think flaxseeds (ground) could be used in place of seeds here? I understand they have that gelatenous quality, do you think that would ruin the texture? I love your recipes. Thank you!

Camilla

Friday 23rd of October 2020

Mary, that sounds like a great idea, definitely worth trying!

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