Thursday, January 23, 2014

Salted Brownie Baked Oatmeal: Revisited

Despite its popularity, I've never been particularly proud of the original Salted Brownie Baked Oatmeal. At the time, I was a bit precarious with my recipes. I knew it wasn't perfect (it tasted like bananas, for Pete's sake!), but I enjoyed it, and it sounded fancy, so I posted it before I should have. Much to my anxiety, this recipe became a hit. I wasn't surprised that people were excited about the recipe itself, but I was stunned when people actually tried it and liked it. Really? But it tastes like bananas!!

Finally...finally...I have fixed this recipe, and I'm ridiculously proud of this one. After my breakthrough with Cranberry Brownie Baked Oatmeal, I knew I was ready to revisit my Salted Brownie, and this week, it finally happened. I wasn't even planning it; I was just in the mood to make a new recipe, and I realized I had an avocado that desperately needed to be used.

So if you never tried Salted Brownie Baked Oatmeal before, now's the time!! I'll leave the original recipe up since people apparently liked it (I mean, so did I), but this one is better. Keep the sweetener on the low side for a healthy breakfast, or double it for an after-dinner dessert. Skip the salt for a regular brownie. :)

Salted Brownie Baked Oatmeal (Improved)

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 25 min
Ingredients (serves 1)
  • 1/3 a ripe avocado
  • 1/3 cup milk of choice, or water
  • 1/2 tsp vanilla extract
  • 1 (or 2) tsp maple syrup
  • 1 heaping tbsp unsweetened cocoa powder
  • pinch of salt
  • 1/4 tsp baking powder
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • handful of chocolate chips (optional)
  • 1 tsp coarse salt for topping
  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Mix together avocado, milk, vanilla extract, maple syrup, cocoa powder, and salt by either pureeing in a mini food processor or mashing thoroughly with a fork (lengthy process, but gets the job done).
  3. Stir in baking powder and oats. Once combined, stir in chocolate chips if using.
  4. Transfer to the ramekin, top with coarse salt, and bake for 22-25 minutes.
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  1. This sounds great - I love the addition of the avocado.

  2. It's my "must eat" - definitely I want to do it! <3 amazing!

  3. I'm making this right now, but stove top! I hope it turns out just as nicely :)

    1. Really! Most curious....

      Let me know how that turns out!

  4. I'm afraid it's gonna be bitter because of avocado:/
    Cause i have made chocolate cakes with avocado and they turned out not so amazing, still delish, but i was able to taste the bitternes

    1. Hmm, I've never had an issue with that! Then again, I have an appreciation for bitterness, so I may not have noticed it. :)

  5. So, so good! I've been eating this every morning for breakfast for a week! I used agave instead of maple syrup and I use a vanilla/butter/nut extract instead of the vanilla. I can't get enough, it's so yummy!

  6. Made it this morning and it's a fudgy delicious winner! Only change I'd suggest is that 1 teaspoon of coarse salt is way too much and that 1/8-1/4 of coarse salt is plenty to top one ramekin. It's a fantastic recipe and we liked the neutral avocado instead of the good, but noticeable, banana of the prior version. Thanks!

  7. I made this yesterday (original recipe) and today I used 1 heaping tbsp of chocolate hemp protein powder. It worked wonderfully! I preferred it because it was sweeter and higher in protein. Thanks for the recipe!

  8. I made this this morning and it was AMAZING. Instead of avocado I used a portion of silken tofu, which was binding and imparted fudgi-ness (and protein!) if you don't happen to have an avocado on hand. Wonderful recipe, though!


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