Oatmeal-Banana Breakfast Brownies

Oatmeal-Banana Breakfast Brownies

The long name for this easy recipe is Whole Grain Oatmeal Banana Walnut Chocolate Chip Breakfast Brownies. Whew! By the way, the riper the banana, the sweeter. This easy recipe is 100% whole grain with no butter. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes: 16

Oatmeal-Banana Breakfast Brownies


  • 1 cup whole wheat pastry flour
  • 1 1/2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

  • 1/3 cup oil (I use extra light olive oil)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 small ripe bananas (3/4 cup mashed)

  • 1/4 cup toasted chopped walnuts
  • 1/4 cup chocolate chips


  1. Preheat oven to 350° F.
  2. Grease or line a 9 x 9 square pan with foil.
  3. Combine dry ingredients in a bowl and set aside.
  4. With an electric mixer on med-high, beat oil, sugars, eggs & vanilla about 2 minutes. Beat in banana until incorporated.
  5. On low speed fold in dry ingredients followed by walnuts & chocolate chips.
  6. Spread evenly into pan and bake for 25 minutes.

No whole wheat pastry flour? See Substitutions in my blog.

Notes: Still want the old recipe? Click here

22 Comments on "Oatmeal-Banana Breakfast Brownies"

  1. beatrice

    can you replace wheat pasty flour for anything?

    • Jenny

      I have only made them with whole wheat pastry flour so you would have to experiment.

  2. jenny

    Hi Jenny, is it possible to replace the oil with Greek yoghurt. Love the healthy ingredients in this recipe but hoping I can do this without oil.

    • Jenny

      It’s hard to advise on a change like this since I have only made these brownies with oil. I guess you would have to try.

    • Ann

      Jenny, you can try 1/2 apple sauce and 1/2 oil. I’ve tried that combo on another recipe and it turns out fine. Give it a try and let us know.

      • Jenny

        I’ve tried baking with apple sauce and have never like the results but if you should decide to try it with this recipe, please let us know how it turns out.

  3. lizzie

    Hi,you are great,I put flax seed and some raisin instead of the chocolate and it came out great.I am so glad I found you….

  4. Jennifer

    My son is allergic to nuts. What do you suggest for a substitution for the walnuts?

    • Jenny

      You can certainly leave them out or maybe try some dried banana chips.

  5. George

    May I use the instant oats?
    And ‘oat flour’ instead of the ‘whole wheat pastry flour’?
    Thanks in advance.

    • Jenny

      I can only guess since I make my recipe as posted. I don’t think oat flour would have enough body as a replacement and instant oats also don’t have the body that rolled oats do. You would be better to look for a recipe using oat flour because you would probably not get a good result with such a drastic change. I found this online: “Oat flour: Substitute half of all-purpose or whole-wheat flour as oat flour really does need the strength of gluten from another flour to create baked goods that firmly hold together; it can become a bit mushy (and occasionally disastrous) when used on its own.”

  6. Jun

    Hi Jenny,

    I got “whole wheat bread flour” in my kitchen. Is it same as “whole wheat pastry flour”? Can I use it to bake the brownies? Thanks.

    • Jenny

      No. Whole wheat bread flour is for bread recipes that use yeast and will likely produce a dry and heavy brownie. Whole wheat pastry flour is a much finer grind and is the one to use for soft brownies like these.

      • Jun

        Thanks Jenny !

      • Madelyn

        Hi Jenny,
        Whole wheat flour is made from the heartier winter wheat. Whole wheat pastry flour is made from the much softer summer wheat. I have just discovered your on line presence and am very much enjoying you videos.

  7. Anna C

    Hi Jenny,
    Have you ever made these with all purpose white flour? That’s all I have and was wondering if that substitution would work?

    • Jenny

      I have only made this recipe with whole wheat pastry flour so you would have to experiment.

  8. Star

    I am going to try these but use brown rice flour instead of ww flour, stevia instead of sugar and see how they turn out. They sound like dessert but would be delicious for breaky with a cup of tea.

  9. Jacquie

    Hi Jenny! I was wondering if I could use all purpose flour and is so, how much?

    Ty for your time!

    • Jenny

      I have only made this recipe with whole wheat pastry flour so you would have to experiment.

  10. Joe


  11. Erica

    Hi Jenny…the recipe sounds delicious

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