Easter Oatmeal Brownies
Easter Oatmeal Brownies are a festive, no-bake dessert that marries hearty oats with rich chocolate. Chewy, lightly sweetened, and brimming with spring colors, these bars turn classic brownies into wholesome Easter delights.
Ingredients
- 2 cups old-fashioned rolled oats gluten-free if needed
- 1/2 cup almond or peanut butter smooth for easy mixing
- 1/3 cup pure maple syrup or honey maple adds depth
- 1/4 cup cocoa powder unsweetened, Dutch-processed preferred
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/4 cup dark chocolate chips 70% cocoa for intense flavor
- 1/3 cup pastel candy eggs or sprinkles for that Easter pop
- 2 tablespoons chia seeds or ground flax for extra fiber
Instructions
- Line an 8x8-inch pan with parchment paper, letting edges hang over for easy lift-out later.
- In a medium saucepan, stir together almond butter and maple syrup until fully blended. Remove from heat and whisk in cocoa powder, salt, and vanilla extract until smooth.
- Transfer the chocolate mixture to a large bowl, add oats and chia or flax if using, then fold until every flake is coated in chocolate. Stir in chocolate chips and pastel eggs.
- Spoon the mixture into the prepared pan, press firmly, sprinkle reserved candies on top, cover, and chill for at least 30-45 minutes until set. Lift out using parchment overhang, slice into squares, and serve.
Notes
Press firmly to ensure clean cuts and sturdy bars. Taste and tweak sweetness for desired chocolate intensity. Store in the fridge for up to 5 days or freeze for up to 3 months for quick snacks.
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