Raksha Bandhan Special | M&M Oats Whole Wheat Chocolate Brownie | Baked In Wok (Kadai) | Baking with Whole Wheat Flour

Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is the sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually likes to prepare sweets, especially for this occasion a night before the celebration. 

Raksha Bandhan Special

Loaded with M&M and delicious chocolate brownie is a perfect way to celebrate Raksha Bandhan. Perfectly crunchy and flaky on the top and with a soft and chewy center, these M&M Brownies are easy to make. This chocolate brownie is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. The best part about this brownie is how moist it is. The Oats make this brownie soft and flavorful. I used whole wheat flour instead of maida or all-purpose flour to give it more nutritional value.

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients. I already shared how to make homemade oats flour with quick-cooking oats. I used oat flour in baking, dosa, in making sabzi or curry as well. Give a try to this chocolate cake.

Baking with Oats


Wheat wheat flour – 1 cup

Homemade oats flour – 1/2 cup

Brown sugar – 1/2 cup

Cocoa powder – 1/4 cup

Baking soda – 1 tsp

Oil – 1/4 cup

Greek yogurt – 1 cup

M&M – 3/4 cup

Chocolate sprinkles – 1/4 cup


  1. Dry ingredients : Shift whole wheat flour, oats flour, cocoa powder, baking soda. Keep it aside.
  2. Wet ingredients: In a grinder add brown sugar, curd, oil, mix until smooth.
  3. Mix both dry and wet mixtures together.
  4. Put prepared batter into a greased square pan. Tab the pan on a countertop to release any large air bubbles.
  5. Add sprinkle M&M and chocolate sprinkles over batter and with help of spatula press them gently.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow the cake to cool completely before slicing and enjoy.
Baked In Wok (Kadai)


  • Baking time may vary.
  • Brown sugar can be replaced by white sugar.
  • If cake 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 the cake after 40 to 45 minutes.
No Oven Brownie

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

Wok Brownie

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Yummm choco brownie

Oats Chocolate Brownies | Eggless No Butter Chocolate Treat | Healthy Chocolate Treat

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. 

Weekend Baking

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 – Full of fiber

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.

Baking with Oats

What is the difference between old-fashioned oats and quick-cookingSteel-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.

Old Fashioned Oats

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.

Quick Cooking Oats

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.

Super moist brownies

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.

I shared some with my neighbours.

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

Nuts Mix:
The mix of roasted sunflower seeds, flaxseeds, white chocolate chips, chocolate chips, coconut flakes – 1/2 cup ( 2 tbsp each)

Method :

  1. For oats flour, add steel cut oats (1 & 1/4 cups) and quick cooking oats to a mixer and blend until fine powder.
  2. Dry Ingredients: Mix oats flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
  3. Wet Ingredients: Now add greek yogurt, brown sugar, oil, to mixer and blend until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle nuts mix over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put pan into the preheated pressure cooker and bake it for 1 hour.
Oats Chocolate Browines


  1. Don’t demould quickly allow it to cool down completely.
  2. Cover brownie with kitchen towel for half an hour before slicing.
  3. Adjust sugar according to your taste.
  4. Baking time may vary.
  5. If prepared batter looks dry, add 2- 4 tbsp of milk.
  6. 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.
Cooker baked browines

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.

Important Notes:

  • 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.
Chocolate lovers do try this recipe

How to Bake In A Pressure Cooker?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Tea Time Treat