The oatmeal in this recipe makes these chocolaty oatmeal brownies high in fiber, protein and moisture. The result is a rich brownie bar that's both filling and sweet, satisfying both your hunger and your sweet tooth.
Oatmeal Brownies
With a mix of nutty oats and smooth, earthy chocolate, oatmeal brownies are a nice twist on an old favorite. The oats help to give a boost in fiber and protein without compromising on flavor or texture. And because chocolate and oats complement each other well, the result is a brownie that’s so good you’ll have a hard time stopping at just one square. Consider serving the oatmeal brownies with ice cream and a drizzle of peanut butter sauce for a melt-in-your-mouth dessert.
Ingredients for Oatmeal Brownies
- Brown sugar: Brown sugar is smoother than granulated sugar, and it helps to add moisture overall.
- Butter: Unsalted or salted butter is fine. Do set it out to soften before adding it in the recipe though.
- Vanilla extract: Pure vanilla extract adds a depth of flavor that’s unmistakable.
- Eggs: It’s best to use room temperature eggs when baking, so as to improve the texture of your baked good.
- All-purpose flour: If needed, you can sub a one-to-one gluten-free mix here.
- Baking soda: This helps to give your brownie a fluffier texture.
- Oats: You can use quick-cooking or rolled oats in this oatmeal brownie recipe.
Filling:
- Butter: More butter is melted in with the chocolate to create the filling.
- Sweetened condensed milk: This helps to give the filling a sweet, smooth taste and texture.
- Semisweet chocolate chips:Â The semisweet chocolate chips will be used for the rich chocolate filling.
- Chopped nuts:Â Walnuts, pecans, hazelnuts or even peanuts (or a mix of all four!) would be tasty in here, but you can omit the nuts if you prefer a baked good without the crunch.
- Vanilla extract: Just a teaspoon of vanilla extract goes into the filling too.
Directions
Step 1: Make the oatmeal layer
Preheat the oven to 350°F. In a large bowl or stand mixer, cream together the sugar and softened butter until light and fluffy. Beat in the vanilla and add in the eggs, one at a time. In a smaller bowl, combine the flour, baking soda and salt. Gradually add the dry mixture to the creamed mixture, then stir in the oats by hand. Press two-thirds of this dough into a greased 15x10x1-inch baking pan.
Step 2: Make the filling
Heat the butter, milk and chocolate chips in a saucepan over low heat, stirring constantly until the chocolate is completely melted and smooth. Remove the pan from the heat, then stir in the nuts, if desired, as well as the vanilla and salt. Spread the chocolate mixture over the oat mixture in the baking pan.
Step 3: Add the topper
Drop the reserved oat dough by teaspoonfuls onto the layer of filling, then bake for 25 to 30 minutes. Cut into bars while still warm, and serve.
Oatmeal Brownie Variations
- Add peanut butter chips: Split the called-for amount of chocolate chips into two parts, adding peanut butter chips for the remaining. This will result in a lovely chocolate peanut butter dough that tastes really yummy with the oatmeal. You can also use butterscotch here as well.
- Use banana: Sub half of a mashed banana per egg for a brownie that has a slightly banana flavor.
How to Store Oatmeal Brownies
Brownies can be stored on the counter or in the fridge. Once they’re cooled, you can wrap your brownies in plastic wrap or store them in an airtight container.
How long do oatmeal brownies last?
If they’re stored on the counter, consume them within three days. If they’re stored in the fridge, consume them within five days.
Can I freeze oatmeal brownies?
Yes. It’s perfectly fine to freeze your brownies to enjoy later, you’ll just need to first wrap them tightly in a freezer-safe wrap and an airtight container. They’ll be good like this for up to three months.
Oatmeal Brownie Tips
Can you make these brownies gluten-free?
Yes. You can sub the all-purpose flour one-to-one for any gluten-free flour of your choice in this oatmeal brownie recipe.
What do I serve with oatmeal brownies?
Served warm or cold, oatmeal brownies are delicious with homemade whipped cream or your favorite coffee ice cream.
Fudgy Oatmeal Bars
Prep Time
20 min
Cook Time
25 min
Yield
about 6 dozen
Ingredients
- 2 cups packed brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick-cooking oats or rolled oats
- FILLING:
- 2 tablespoons butter
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Directions
- In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan.
- For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan.
- Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.
Nutrition Facts
1 each: 130 calories, 6g fat (3g saturated fat), 15mg cholesterol, 91mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 2g protein.
I received this recipe from my sister-in-law, and it's been a big hit with our family. My husband and I are wheat and cattle farmers and we have three children.
Recipe Creator
