Breakfast Brownies Recipe -
Breakfast Brownies Recipe
  • READY IN 40 mins

Breakfast Brownies

Recipe by  

"This is a hearty breakfast brownie, quick to fix, and yummy. My kids loved it! It's also gluten-free and dairy-free."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dozen brownies Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
  2. Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
  3. Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2012

I made these, but I wanted chocolate brownies. so i added 1/2 cup unsweetened cocoa powder, it was great!

Most Helpful Critical Review
Jan 04, 2014

Kids said they were too dry and refused to eat them; hubbie thought the oats were too "hard"! He and I enjoyed the flavor; I did add the 1/2 cup cocoa for a chocolate touch. Might try again, but will probably cook or soak oats to soften them and double egg & milk for a moister brownie, I hope! If I do make them again, will report back. ;)

Dec 11, 2012

My kids and I love these on busy mornings! They get a quick, portable breakfast that is healthy. Even with chocolate chips and regular milk they beat a Pop-Tart. We like them so much that I just put all the dry ingredients into Mason jars and made them Christmas presents for the health conscience. Thank you for sharing!

Feb 27, 2013

I really love this recipe. I followed the recipe exactly but added chocolate chips and cooked it in an 8 x 8 pan since I didn't have an 8 x 10. Probably will cook it in a smaller pan all the time since it made the brownies thicker which was perfect. Was good for me and tasted good. My 20 month old liked it as well!

Jan 18, 2015

If you make these expecting the fudgey sweet decadence of traditional brownies, you'll be disappointed. If you're looking for a relatively palatable, somewhat healthy portable breakfast with a touch of sweetness, then you might enjoy these. I found some great ideas in the reviews but to be fair, wanted to rate the original recipe. I hate when folks change every ingredient then give a recipe 5're rating your own recipe, or 1 star because it didn't turn out...not the recipe's fault when you change everything! SO I made 2 batches of these babies, 1 as written and 1 to play with. Either way, they were just ok. As written, we thought they were a little dry and the banana was not my favorite...might like pumpkin better? Not sure. For the other batch, I did as others suggested and added 1/2c cocoa powder. Also used 1/2c unsweetened applesauce instead of the banana, 1/2c nonfat buttermilk instead of the 1/4c rice milk, 2 eggs instead of 1, and 2 tablespoons of white sugar in addition to the brown. I baked both batches in 8x8 glass Pyrex dishes. The result was 2 pans of thick and chewy 'brownies'. The chocolate batch was less dry but still just ok. I probably won't make these again but they were fun to try.

Jan 20, 2013

This is a solid recipe that can easily be altered to suit anyone's taste. I'll sub out the brown sugar next time, and my husband suggested adding strawberries to compliment the banana. My favorite thing about this recipe is that the result is very kid-friendly. A great and moderately healthy finger food!

Jun 26, 2013

Can something be called a brownie without chocolate or carob? I added 1/2 cup of unsweetened dark chocolate powder and 1/2 cup dark chocolate chips. I used regular all-purpose flour and cow's milk. It was a very good snack and breakfast on-the-run. I may even try it without the chocolate next time. Thanks for the base recipe, Darien1!

May 10, 2013

I added the extra ingredients (1/2 c cocoa, 1/2 c chocolate chips and 1/4 c oil) and it came out great. It's very hearty, moist and not overly sweet. I used whole wheat pastry flour and regular milk. As with regular brownies, it goes great with milk.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Best Brownies

Moist and fudgy, these 5-star brownies are deliciously decadent.

Chocolate Mint Brownies

See the easiest way to make dense, chewy-style chocolate brownies.

Brooke's Best Bombshell Brownies

See how to make rich, fudgy brownies that are truly the bomb.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States