I love it when my house is filled with the scent of something baking. Weekends are the perfect time to create a new recipe, and maybe even make something that you can enjoy throughout the week ahead. These super healthy, moist, and tasty Oats Chocolate Brownies are perfect for weekend baking. These brownies are not only egg-free but also contain absolutely no whole wheat or all-purpose flour and I used oil instead of butter.
The best part about this chocolate brownie – it is super moist and oats make them super healthy. In this brownie, I used two types of oats – Old Fashioned Oats and Quick Cooking Oats to give it more nutritional value. Topping with choco chips, coconut flakes, roasted melon seeds, pumpkin seeds, and flaxseeds gives a perfect crunch.
Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. A simple yet satisfying eggless chocolate brownie that makes a healthy breakfast or snack option or can be served with tea or coffee. Earlier, I baked Nutty Oats Chocolate Cake with the combination of whole wheat and oat flour on my birthday. It turned out super moist and tasty. You can replace oats flour with whole wheat or all-purpose flour in baking.
What is the difference between old-fashioned oats and quick-cooking ? Steel-cut or old fashioned oats have a coarser, chewier texture and nuttier flavor than rolled or quick oats. They also take longer to prepare, with average cooking times varying 15–30 minutes.
Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.
Both have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces first. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. If you want a heartier texture, use old-fashioned oats because it has more fiber than quick-cooking oats.
These brownies are extra-moist and super tasty. It’s uniquely delicious and most people haven’t tried it before and chocolate lovers do try this. I think the best part is the topping that adds a sweet crunch that pairs so well with these extra moist brownies.
Oats Chocolate Brownies | Eggless Butterless Chocolate Treat | Healthy Chocolate Treat
I try to add oats to pretty much everything – dosa ,uttapam, idli, chilla or cookies. Then why not in baking ?. These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, chocolatey, and delicious too.
Old fashioned oats flour – 1 cup
Quick cooking oats – 1/2 cup
Cocoa powder – 1/4 cup
Brown sugar – 3/4 cup
Greek yogurt – 3/4 cup
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Choco chips – 1/4 cup
A pinch of salt
The mix of roasted sunflower seeds, flaxseeds, white chocolate chips, chocolate chips, coconut flakes – 1/2 cup ( 2 tbsp each)
- For oats flour, add steel cut oats (1 & 1/4 cups) and quick cooking oats to a mixer and blend until fine powder.
- Dry Ingredients: Mix oats flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
- Wet Ingredients: Now add greek yogurt, brown sugar, oil, to mixer and blend until smooth.
- Now mix wet ingredients with dry ingredients well.
- Put prepared batter into a greased square pan. Sprinkle nuts mix over batter and with help of spatula press nuts gently.
- Tab the pan on a countertop to release any large air bubbles.
- Put pan into the preheated pressure cooker and bake it for 1 hour.
- Don’t demould quickly allow it to cool down completely.
- Cover brownie with kitchen towel for half an hour before slicing.
- Adjust sugar according to your taste.
- Baking time may vary.
- If prepared batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking after 40 to 45 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
- Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
- Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
- Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
- If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
- Eggless Pressure Cooker Cake is ready.