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brownie baked oatmeal no banana

Moist Brownie Baked Oatmeal No Banana

Delicious Moist Brownie Baked Oatmeal No Banana recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 8 servings
Calories: 1225
Ingredients Method

Ingredients
  

For the dry mix::
  • 2 cups oats (I always use Quaker Old Fashioned Oats)
  • 3/4 cup cocoa (sifted to remove lumps for a smoother batter)
  • 1.5 tbsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder
For the wet mixture::
  • 1 cup prunes
  • 1 cup hot water (helps soften the prunes for a fudgy texture)
  • 1.25 cup almond milk
  • 1/4 cup maple syrup (I prefer Kirkland Signature organic syrup)
  • 2 tsp vanilla essence
For the finish::
  • chocolate chunks (gives better melty pockets than chips)
  • chopped nuts
  • flaky sea salt

Method
 

  1. Pour 1 cup of hot water over the prunes and let them soak for at least 30 minutes (or up to overnight for deeper flavor and easier blending). While the prunes soften, sift the cocoa powder to remove any lumps—this ensures a smooth, lump-free batter that's crucial for the brownie texture. I find sifting cocoa makes a noticeable difference in the final crumb, so don't skip this step.
  2. Blend the 2 cups of oats in a food processor or blender until they resemble coarse flour—this creates a more tender crumb than whole oats. In a separate bowl, whisk together the oat flour, sifted cocoa powder, baking powder, salt, and espresso powder. The espresso powder won't make it taste like coffee; instead, it deepens the chocolate flavor significantly. Set this dry mixture aside.
  3. Drain the softened prunes, reserving 1/2 cup of the soaking liquid. Blend the prunes with the reserved soaking liquid in a food processor or blender until you achieve a thick, smooth paste—this paste acts as both a binder and creates the fudgy texture. Transfer to a bowl and add the almond milk, maple syrup, and vanilla essence, stirring until fully combined. I like to use almond milk because it keeps the recipe light while the prunes provide all the richness.
  4. Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper. Pour the prune mixture into the bowl with the dry ingredient mixture from Step 2 and fold together gently with a spatula until just combined—overmixing will develop gluten and make the texture tough. The batter should be thick and slightly chunky; don't overwork it.
  5. Pour the batter into the prepared baking dish and smooth the top gently with a spatula. Scatter the chocolate chunks evenly over the surface—I prefer chunks to chips because they create better melty pockets throughout—then top with your chopped nuts and a light sprinkle of flaky sea salt. The salt enhances the chocolate and adds a sophisticated contrast. Bake for 25 minutes at 350°F, until the edges are set but the center still has a slight jiggle.
  6. Remove the oatmeal from the oven and let it cool in the pan for 15 minutes before cutting into squares. This resting period allows the interior to set slightly and makes it easier to remove from the pan cleanly. Serve warm or at room temperature.