Despite its popularity, I’ve never been particularly proud of the original Salted Brownie Baked Oatmeal. At the time, I was a bit precarious with my recipes. I knew it wasn’t perfect (it tasted like bananas, for Pete’s sake!), but I enjoyed it, and it sounded fancy, so I posted it before I should have. Much to my anxiety, this recipe became a hit. I wasn’t surprised that people were excited about the recipe itself, but I was stunned when people actually tried it and liked it. Really? But it tastes like bananas!!
Finally…finally…I have fixed this recipe, and I’m ridiculously proud of this one. After my breakthrough with Cranberry Brownie Baked Oatmeal, I knew I was ready to revisit my Salted Brownie, and this week, it finally happened. I wasn’t even planning it; I was just in the mood to make a new recipe, and I realized I had an avocado that desperately needed to be used.
So if you never tried Salted Brownie Baked Oatmeal before, now’s the time!! I’ll leave the original recipe up since people apparently liked it (I mean, so did I), but this one is better. Keep the sweetener on the low side for a healthy breakfast, or double it for an after-dinner dessert. Skip the salt for a regular brownie. 🙂
[This recipe was updated on 5/31/2015 to include a zucchini option. Happy breakfasting!]
What you'll need:
- 1/3 a ripe avocado or 1/4 cup pureed zucchini
- 1/3 cup milk of choice, or water
- 1/2 tsp vanilla extract
- 1 (or 2) tsp maple syrup
- 1 heaping tbsp unsweetened cocoa powder
- pinch of salt
- 1/4 tsp baking powder
- 1/2 cup rolled oats (I use Country Choice Organic)
- handful of chocolate chips (optional)
- pinch of coarse salt for topping
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Mix together avocado, milk, vanilla extract, maple syrup, cocoa powder, and salt by either pureeing in a mini food processor or mashing thoroughly with a fork (lengthy process, but gets the job done).
- Stir in baking powder and oats. Once combined, stir in chocolate chips if using.
- Transfer to the ramekin, top with coarse salt, and bake for 22-25 minutes.