11 ½ cups quick-cooking oats
½ cup Rosemary’s Vanilla Bean Sugar
¾ cup Rosemary’s flax seed
½ cup gluten-free all purpose baking flour
1 teaspoon baking powder
½ teaspoon Rosemary’s cinnamon
¼ teaspoon salt
1 banana, mashed
¼ cup rice milk
1 teaspoon Rosemary’s vanilla bean sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.
This is a hearty breakfast brownie, quick to fix, and yummy.
My kids loved it! It’s also gluten-free and dairy-free.
RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.