Breakfast Brownies

Apr 22, 2019

Breakfast Brownies

No one really knows how brownies got their name, or even how they were invented! However, some popular ideas include:

  • A chef accidentally adding melted chocolate into biscuit dough
  • A cook forgetting to add flour to the batter when baking cake
  • A housewife improvising a new treat when she ran out of baking powder, serving “flattened” cakes to guests

No matter the story behind this classic dessert, this fan favorite is now a perfect way to start the day!


  • 2 ripe bananas, mashed
  • 2 tbsp no-added-sugar peanut butter
  • 1 tbsp low or no-sugar syrup
  • 2 and ¼ cups rolled or porridge oats
  • 2 tbsp unsweetened cocoa powder or 1 and ½ oz protein powder
  • ¾ cup skimmed milk
  • 1 cup fresh or frozen raspberries


  1. Preheat the oven to 400 F. Line an 8-inch shallow square tin or baking dish with greaseproof paper.
  2. Mix the banana with the peanut butter and syrup in a bowl.
  3. Mix the oats with the cocoa powder or protein powder and stir into the banana mixture.
  4. Add the milk and mix well. Finally fold in the raspberries until well combined but not broken too much. Taste and adjust the sweetness as liked.
  5. Bake in the oven for 25-30 minutes then remove and allow to cool in the tin.
  6. Cut into squares to serve – the recipe makes 9 large squares.


Serves 9. Serving size 1 square.

Nutritional Analysis Per Serving
Calories 165
Total Fat 4.4 g
Carbohydrates 24.8 g
Protein 7.3 g


This recipe comes from Bariatric Cookery.


University Bariatrics