Salted Rosemary Brownie Batter Oatmeal

A few months ago for my birthday, my BFF Kate gave me a box of chocolates from the vegan company Lagusta’s Luscious. One of the flavors was rosemary sea salt caramel, and considering my love of all things rosemary, this was absolutely my favorite of the bunch.

Salted Rosemary Brownie Batter Oatmeal by the Oatmeal Artist

I was reminded of this exotic flavor combo when I saw the recipe for these vegan rosemary sea salt brownies. This needs to be an oatmeal recipe.

Salted Rosemary Brownie Batter Oatmeal by the #OatmealArtist #Vegan

Given my preference for stove-top, I opted for a brownie batter version instead of a baked “brownie.” If you liked my Rosemary Chocolate Chip Baked Oatmeal (and many of you did!!), you’ll love this.

I recommend you try this salted. The salt, however, didn’t make the pictures. Let’s just say I was too excited and forgot that important detail. That said, I can confirm it tastes fantastic both ways.

Salted Rosemary Brownie Batter Oatmeal #OatmealArtist #Vegan

If you are adding the optional toppings (the chocolate peanut butter and/or chocolate chips), you can go lighter on the dates. The toppings will add a lot of sweetness and richness.

Random Recommendations:

Salted Rosemary Brownie Batter Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice*
  • 2-3 chopped dates, or 2-3 tsp maple syrup
  • 1/4 cup quick cook steel cut oats*
  • 1/3 cup grated yellow squash or zucchini (peeling optional)
  • 1/2 tsp vanilla extract
  • 1 rounded tbsp cocoa powder
  • pinch of salt
  • 1 tsp minced fresh rosemary
  • pinch of coarse salt, for topping
  • 1-2 tbsp chocolate nut butter, for topping (recommended)
  • handful semi-sweet chocolate chips, for topping (recommended)

How to make it:

  1. Bring liquid and dates to a boil, add oats, and reduce heat to a simmer. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  2. Add grated zucchini/squash. Stir occasionally.
  3. Once more of the liquid has absorbed, add vanilla extract, cocoa powder, and salt. (If not using dates, add maple syrup now.) Stir. Taste; add more maple syrup if necessary.
  4. When you’re pleased with the consistency of the oatmeal, stir in fresh rosemary and transfer to a bowl.
  5. Top with another splash of milk, coarse salt, and any other additional ingredients (I topped with PB&Co Dark Chocolate Dreams Peanut Butter and semi-sweet chocolate chips).

Just an FYI:

*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.

Salted Rosemary Brownie Batter Oatmeal by the Oatmeal Artist #Vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Salted Rosemary Brownie Batter Oatmeal

  1. Cassie says:

    I actually have been loving topping my dishes with a teensy bit of sea salt depending on what I’m eating! If there’s anything I’m eating that is primarily dark chocolate-flavored, peanut butter-flavored or a bit plainish, then I DEFINITELY think sea salt adds that amazing flare that anybody can use as well! None of those crazy expensive and exotic “superfoods”!

  2. I’ve been LOVING rosemary in my salads lately, but now I have to transfer that love to my breakfast bowls too! 😉

  3. Kit says:

    Just made this with rolled oats, applesauce, cashew milk, and fresh rosemary from my garden. I also added the dark chocolate PB dreams and extra sea salt, YUM! Thanks for the delicious recipes.

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