Recipe Background
Breakfast Brownies blend oats and bananas for an easy, delightful treat made for weekday mornings.
The inspiration for Breakfast Brownies came during my first day teaching culinary arts at a local community college. I was determined to start the semester with a recipe that broke the mold—a dish that would surprise and delight new students while being achievable for even novice cooks. Oats were my secret weapon, a pantry staple that I always rely on whenever I need to whip up something speedy yet comforting. Brown sugar and a hint of cinnamon seemed like the perfect duo to coax out the natural sweetness of the mashed banana, which I'd often use to add moisture and flavor when experimenting with breakfast treats.
Gathering in the campus kitchen, I watched my students follow along as I demonstrated how to blend the ground flax seeds with baking flour, a more nutritious mix I was keen on teaching. I added a dash of vanilla extract straight from the bottle, that sometimes tricky ingredient that can transform a dish from ordinary to unforgettable. The class chuckled as I mentioned my trick of covering the freshly baked brownies with a towel—to keep them tender during the cooling process. That day was unforgettable, and Breakfast Brownies quickly became a class favorite, a symbol of creativity and inclusivity on a plate.
Those excited faces, eager to taste and share, are fond memories. To this day, I can’t whip up these brownies without thinking about that room of new, enthusiastic chefs discovering the magic that happens when you combine everyday ingredients with a dash of curiosity.
Ingredients
- 1 1/2 cups quick-cooking oats
- 3/4 cup brown sugar
- 3/4 cup flax seed meal
- 1/2 cup all-purpose baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 banana mashed
- 1/4 cup rice milk
- 1 egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease an 8x10-inch baking dish.
- In a large bowl, mix the oats, the brown sugar, the flax seeds, the flour, the baking powder, the cinnamon, and the salt together.
- In another bowl, mix the banana, the rice milk, the egg, and the vanilla extract together.
- Pour the banana mixture into the flour mixture and stir to combine.
- Pour the batter into the prepared baking dish.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes.
- Cover the pan with a towel and allow the brownies to cool, about 5 minutes.
- Slice and serve.
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