Easter Oatmeal Brownies
These Easter oatmeal brownies combine hearty oats, luscious chocolate, and a dash of festive sprinkles in a no-bake treat that's as healthy as it is joyful.
Ingredients
- 2 cups rolled oats use Bob’s Red Mill for a heartier chew
- 3/4 cup creamy peanut butter (or almond butter for a nut-free swap)
- 1/2 cup honey or pure maple syrup (maple adds a hint of caramel)
- 1/3 cup unsweetened cocoa powder (Hershey’s natural is my pick)
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips (70% cacao or higher)
- 1/4 cup mini pastel candy eggs roughly chopped (optional)
- 2 tablespoons melted coconut oil (helps bind and shine)
Instructions
- Line an 8x8-inch pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Prep your workspace.
- Stir together oats, cocoa powder, and sea salt in a medium bowl. Darken oats will indicate the chocolate infusing.
- Melt peanut butter, honey, and coconut oil in a saucepan. Stir until glossy, then remove from heat and whisk in vanilla.
- Pour the peanut-butter mixture over the dry oats. Fold until every flake is coated.
- Gently fold in dark chocolate chips and chopped candy eggs. Reserve some for topping.
- Transfer the mixture to the pan and press down firmly. Scatter reserved chocolate chips and candy eggs on top. Chill for 30 minutes to 2 hours.
- Use the parchment overhang to lift the slab, then slice into bars or squares.
Notes
For extra shine, brush with melted dark chocolate. Pressing firmly ensures fudgy bars. Add a splash of milk if mixture is dry. Can be made gluten-free with certified oats. Chopped candy eggs hold color better than sprinkles.
Nutrition
Calories: 180kcal
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