Breakfast Brownies

breakfast brownie with raspberries alongisde

5 from 6 votes

Grab a vegan breakfast brownie for a nourishing breakfast on the go! Easy to make with oats and carrots, these fudgy brownies are oil-free, gluten-free, and have 5 grams each of protein and fiber.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: healthy vegan nut-free gluten free brownies, no cashew oil-free vegan brownies, oil-free no cashews vegan brownies, oil-free vegan breakfast brownies, oil-free vegan brownies, sunflower seed vegan oil-free brownies, vegan oil-free brownies with vegetables, wfpb brownies, wfpb dessert, wfpb recipe

Servings: brownies

Author: Camilla

Equipment

1 8-inch (20 cm) square baking pan

Ingredients

1 cup nondairy milk (e.g., oat milk, almond milk, soy milk, cashew milk)
6 ounces peeled carrots, cut into large chunks (about 2 large)
4 oz nuts or seeds (see notes below for options)
1 1/3 cups rolled oats (certified GF, as needed)
1/2 cup unsweetened cocoa powder
1/3 cup coconut sugar (see notes below for options)
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/4 cup mini chocolate chips (strongly recommended!)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line an 8-inch (20 cm) baking pan with nonstick foil or parchment paper. If you are ok with eating oil, you can, alternatively, spray with cooking spray.
In a blender, process the milk and carrots until completely blended. Add the seeds or nuts; blend until very smooth/creamy (no chunky bits).
Add the oats, cocoa powder, coconut sugar, vanilla extract, baking soda and salt to the blender. 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).
Spread the batter (it will be very thick) into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
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. Remove brownies from pan and cut into 9 squares.

Notes

Storage: 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.

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

Nut and Seed Options: Use nuts, seeds or a combination of both. For example, walnuts, pecans, almonds, hazelnuts, pepitas (green pumpkin seeds), sunflower seed kernels, or hemp hearts.

Nut Butter / Seed Butter Option: You can swap the nuts / seeds with your favorite nut butter or seed butter. Use the same weight of nut/seed butter (4 ounces/ 114 grams), which is 1/2 cup.

Oat Flour Option: You can swap the rolled oats for an equal weight (133 grams) of oat flour. If using cups, 133 grams of oat flour equals about 1 cup plus 1 tablespoon.

Measuring Nuts Without a Scale: If you do not have a kitchen scale, 4 ounces of finely chopped nuts, or whole pepitas (green pumpkin seeds) or sunflower seed kernels measures almost exactly 2/3 cup.

Nutrition