Brownie Baked Oatmeal Guide + a Contest!

Brownie Baked Oatmeal has come a long way, y’all.

It started with Salted Brownie Baked Oatmeal, a delightful, dessert-like treat that really launched my passion for my blog. It was made with bananas, which I knew compromised the overall flavor of the oatmeal and didn’t necessarily work with the salt. Oh, it also used this hideous picture:

(Y tho??)

Knowing this recipe was imperfect haunted me for months (over a year!!), until my next breakthrough: avocado. Subbing avocado for the banana created a neutral-flavored, rich, buttery brownie, and it helped me create Cranberry Brownie Baked Oatmeal, the IMPROVED Salted Brownie Baked Oatmeal, Brownie Baked Oatmeal Parfait, Frosted Brownie Baked Oatmeal, and Spiced Brownie Baked Oatmeal.

But admittedly, the avocado caused a few problems for my digestive system. Good ol’ IBS leaves me sensitive to rich foods, and a baked oatmeal composed of avocado–no matter how nutritious–made me feel a little less than ideal.

That’s when I discovered zucchini.

This discovery led to Chocolate Pecan Baked Oatmeal (basically a brownie variation), Brownie Baked Oatmeal with Mint Frosting, and Brownie Baked Oatmeal with Matcha-Cashew Frosting.

However, I hadn’t totally said goodbye to the banana version. You see, banana has its perks, too. The problem with avocado and zucchini is that you must add a sweetener. Banana doesn’t need any maple syrup! I love when I can make oatmeal without adding sweetener, so that gives major bonus points to banana.

When do you use banana for a brownie? When you can hide the flavor behind some powerful extract, like I did for my Peppermint Brownie Baked Oatmeal.

In summary:

• Banana: Denser texture. Doesn’t need sweetener. Adds a banana flavor that can be countered using extracts or other strong flavors.
• Zucchini: Fluffier texture (when pureed). Needs a sweetener. Neutral flavor.
• Avocado: The densest texture. Rich and moist brownie. Neutral flavor. Needs a sweetener.

Why am I telling you this?

I am holding a contest for new brownie variations!

Just as I did with my savory oatmeal contest, I am calling for fun new takes on brownies using one of my three templates: banana, zucchini, or avocado. (A Basic Brownie Baked Oatmeal guide is included below for your convenience.)

Rules:

1. Submitted recipes must be baked, not “brownie batter” stove-top recipes.
2. Submitted recipes must obviously include chocolate/cocoa powder or it will not be a brownie. 😛
3. You may submit as many ideas as you’d like. Make sure you don’t submit an idea for a brownie I have already made! See here for more inspiration.
4. I will choose my three favorite recipes to be posted on the blog.
5. If your recipe is chosen, you should expect to write an introduction to the recipe as well as include 1-3 pictures for the post. (Camera photos are fine; you will not need a professional camera.)
6. All recipes must be submitted to me by March 29th by 11:59 pm EST. 

To submit, please include a clear description of your proposed recipe in the fields below. I will respond to confirm that I have received your recipe, and on March 30th, I will email everyone again to let you know whether your recipe will be featured or not.

Basic Brownie Baked Oatmeal:

With Banana:

• 1/4 cup liquid (milk or water)
• 1 mashed banana
• 1 rounded tbsp cocoa powder
• 1/2 cup regular rolled oats
• 1/4 tsp. baking powder
• pinch of salt
• extracts, spices, etc. as desired

With Zucchini:

• 1/2 cup’s worth of peeled and diced zucchini or yellow squash
• 1/3 cup liquid (milk or water)
• slightly rounded 1/2 cup rolled or quick oats
• 2 tsp maple syrup (adjust to preferences)
• 1 rounded tbsp cocoa powder
• 1/4 tsp baking powder
• pinch of salt
• extracts, spices, etc. as desired

With Avocado:

• 1/3 a ripe avocado
• 1/3 cup liquid (milk or water)
• 2 tsp maple syrup (adjust to preferences)
• 1 rounded tbsp unsweetened cocoa powder
• pinch of salt
• 1/4 tsp baking powder
• 1/2 cup rolled oats
• extracts, spices, etc. as desired

For all versions, preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients in a food processor (recommended) or mix in a bowl. (If not pureeing, be sure to grate the zucchini or mash the banana/avocado). Transfer to the ramekin and bake for 22-25 minutes.

Have fun, and be creative!