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Decadent Oatmeal Banana Brownies – A Guilt-Free Indulgence

These guilt-free oatmeal banana brownies are a healthy yet delicious way to satisfy your sweet tooth. Made with simple ingredients like ripe bananas, oatmeal, and walnuts, these brownies offer a perfect balance of sweetness, fiber, and healthy fats—without the excess sugar or calories. Ideal for a mid-afternoon snack or a light dessert!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Healthy
Ingredients Method Notes

Ingredients
  

  • 150 g 5 ounces oatmeal
  • 150 ml 5 fl oz milk (use any plant-based milk for a dairy-free version)
  • 2 eggs
  • 2 bananas mashed
  • 1 teaspoon vanilla extract
  • 20 g 0.7 ounces sugar-free cocoa powder
  • 5 g 0.18 ounces baking powder
  • 1 pinch of salt
  • Vegetable oil for greasing
  • 30 g 1 ounce walnuts, chopped

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease a baking pan with vegetable oil.
  2. In a large bowl, mash the bananas and then add the eggs, vanilla extract, and milk. Mix until smooth.
  3. Add the oatmeal, sugar-free cocoa powder, baking powder, and a pinch of salt to the bowl. Stir until well combined.
  4. Fold in the chopped walnuts for added crunch and texture.
  5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the brownies to cool completely before cutting into squares and serving.

Notes

  • Storage: These brownies stay fresh for up to 3 days in an airtight container at room temperature. They can also be frozen for up to a month if wrapped individually in plastic wrap.
  • Customizing: Feel free to add dried fruits like cranberries or raisins, or even a sprinkle of cinnamon or nutmeg for extra flavor. For a chocolatey twist, mix in some dark chocolate chips or cocoa nibs.
  • Vegan Option: To make these brownies vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk such as almond or oat milk.