Vegan Cosmic Brownie Baked Chocolate Oats
These Vegan Cosmic Brownie Chocolate Baked Oats are fudgy, chocolatey, and perfect for a healthy breakfast fix. Made with wholesome ingredients and naturally sweetened, they deliver brownie-like decadence in every bite, without refined sugar or dairy. It’s a fun and nourishing way to treat yourself first thing in the morning.
Servings: 9 squares
Calories: 387kcal
Equipment
- 1 9x9 pan, lined and greased
- 2 medium mixing bowls
Ingredients
Wet ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons filtered water
- 1¾ cup plant-based milk
- ½ cup maple syrup
- 3 tablespoons smooth, unsweetened peanut butter
- 2 teaspoons pure vanilla extract
Dry ingredients
- 3 cups Old-Fashioned oats
- ¼ cup cacao powder
- 2 tablespoons vegan chocolate protein powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegan chocolate chips
Ganache
- 1 cup vegan chocolate chips
- ⅓ cup canned coconut milk (use the hardened top portion)
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons colored chocolate chips *or rainbow sprinkles
Instructions
- Make sure you are using a refrigerated can of coconut milk for the ganache. You'll need the top thick portion. If you do not have one ready, you can place an unopened can of coconut milk in the freezer for about 30 minutes, no more and you should be good to go.
- Make the flax egg by combining the ground flaxseed with filtered water in a small bowl. Stir well and then leave it in the fridge to thicken up.
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 square pan with parchment paper and then grease it with coconut oil or coconut oil spray.
- Combine all of the dry ingredients in a medium mixing bowl. This includes: Old-Fashioned Oats, cacao powder, chocolate protein powder, baking powder, chocolate chips, and salt.
- In another bowl, combine all of the wet ingredients. This includes: the flax egg, plant milk, maple syrup, peanut butter, and vanilla.
- Add the wet mixture to the bowl of the dry and mix until combined.
- Pour the mixture into the lined and greased square pan and spread into an even layer.
- Bake for 35-40 minutes. Allow it to cool for about 10 minutes while you make the ganache.
- To make the ganache, add the chocolate chips, coconut milk, and vanilla to a sauce pan over low heat. Stir consistently until smooth and creamy. Remove it from the heat and let it sit for about 5 minutes.
- Pour the ganache over the baked oats and smooth it out into one even layer. Sprinkle with colored chocolate chips or rainbow sprinkles right away. Allow it to continue cooling. Then, add plastic wrap over the top and chill it in the fridge for at least 30 minutes or over night. Slice into 9 squares or smaller pieces as desired. Serve chilled.
Notes
Storage:
Cover with plastic wrap and store in the fridge for up to five days. Do not freeze.
Tips + Modifications:
If you don't have a refrigerated can of coconut milk on hand, try placing the unopened can into the freezer for about 30 minutes.
Rainbow sprinkles work well if you do not have colored chocolate chips on hand.
If you cut these baked oats into 9 even squares, keep in mind that this is a large serving. Feel free to cut them into smaller squares!
Use a hot knife when cutting the squares and wipe off the knife in between each cut.
Serve these oat squares cold. Heating them up will melt the ganache.
If you can't use peanut butter, swap it out for coconut oil, melted and slightly cooled but reduce the amount to two tablespoons.
Nutrition
Serving: 1square | Calories: 387kcal | Carbohydrates: 54g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 220mg | Potassium: 266mg | Fiber: 7g | Sugar: 27g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 148mg | Iron: 4mg