Ingredients:

  • 1 ½ cups (150g) rolled oats (old-fashioned, not instant)
  • ½ cup (60g) unsweetened cocoa powder
  • ½ cup (120ml) maple syrup or agave nectar
  • ½ cup (120ml) peanut butter (or other nut/seed butter)
  • ¼ cup (60ml) milk (dairy or non-dairy, like almond or oat milk)

Instructions:

  1. In a food processor, pulse the rolled oats until they are finely ground, resembling oat flour.
  2. Add the cocoa powder to the food processor and pulse to combine with the ground oats.
  3. Pour in the maple syrup (or agave), peanut butter (or alternative), and milk.
  4. Process the mixture until a smooth, thick batter forms. You may need to scrape down the sides of the bowl a few times.
  5. Line an 8x8 inch baking pan with parchment paper (optional). Press the brownie mixture evenly into the pan.
  6. Cover the pan and refrigerate for at least 30 minutes, or until firm. Longer chilling (several hours or overnight) is recommended for the best texture.
  7. Once chilled, lift the brownies out of the pan using the parchment paper (if used). Cut into small squares or bites. Serve and enjoy!