Thursday, January 3, 2013

Brownie Baked Oatmeal

I truly love oatmeal, any time of day. 

Especially since I learned I can make CHOCOLATE oatmeal. 


I found this tasty recipe at Thriving Home blog where two moms, Polly and Rachel, share healthy recipes and tips for parenting and home management.  I think these young moms are a vault of wisdom and I really enjoy their posts and content.  They created this lovely recipe!

These gals share a lot of cool ideas, like...How to make a 5-minute fabric flower
How to make your own non-toxic foaming hand soap, or simply how to 
Resolve Conflict ...lots of practical stuff!! 

It's quite healthy too...with fiber (oatmeal), calcium, protein, vitamin A (pumpkin), and even antioxidants from the dark chocolate. 

You can easily mix the wet ingredients together and the dry ingredients the night before, then combine the two in the morning just before baking. 

This recipe can also be easily cut in half for a smaller portion. 


  • 3 c. oatmeal (quick or old-fashioned)
  • 2 Tb. flaxseed
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 c. cocoa powder
  • 1/2 tsp. cinnamon
  • 1/3 – 1/2 cup brown sugar
  • (I used just less than 1/4 c. Splenda brown sugar blend)
  • 2 Tb. coconut oil (or butter)
  • 1/2 c. pumpkin puree (or mashed banana)
  • 1 c. (1%) milk (or fat free)
  • 2 eggs
  • (or 1 whole egg + 2 egg whites)
  • 2 tsp. vanilla
  • 1/4 – 1/2 c. dark chocolate (or peanut butter) chips

       Preheat oven to 350 degrees.

 In large bowl, whisk together the dry ingredients (the first seven ingredients, through brown sugar).

In another bowl, whisk together the wet ingredients (oil, milk, pumpkin, eggs, and vanilla).
Pour the wet ingredients into the dry ones. Mix well.
Stir in the chocolate chips.
Pour batter into a greased 9" x 13" baking pan. Bake for about 20 minutes (or until an inserted toothpick comes out clean). Serve with warm milk on top.
(Tip: When using splenda, cut baking time. Mine was done in about
14 minutes.)
Linked to Weekend Potluck