Baker Bettie

Chocolate Peanut Butter Oatmeal Brownie Bites

These wheat free vegan brownies are made from only a few simple ingredients including rolled oats, peanut butter, cocoa powder, and non-dairy yogurt. There are no “weird” or specialty ingredients in these and they come together in a snap! This recipe is perfect for a group with a  mix of people with and without dietary restrictions. 

Chocolate Peanut Butter Oatmeal Brownie Bites stacked up on a plate

I have this pattern in my life involving my hair. I have done it over and over again, I can’t even remember how many times. I see someone with really awesome bangs that look fantastic on them and then I decide, “Hey! I want bangs!” So I get bangs. And immediately I hate them. Immediately I regret ever having let the thought of wanting bangs enter my head.

Then I’m stuck with them for a ridiculous amount of time, because if you’ve ever had bangs you know how freaking long it takes to grow them back out.

I’m sure you have guessed by now that I just got bangs… again. And again, I hate them. I’m kicking myself for thinking that this time it will be different. That I didn’t learn after last time.

Chocolate Peanut Butter Oatmeal Brownie Bite perched on a glass of milk

In my job we do a lot of talking and teaching about radical acceptance. The letting go of fighting reality and accepting the situation for what it is. It is so important in big life struggles and I guess in little ones too.

Kicking myself for chopping off my bangs is not going to grow them out any faster. So I guess my only choice is to embrace them and rock them. At least for the next 6 months or so until I can get these babies grown out.

It’s the little things in life that sometimes remind me of big lessons. I preach radical acceptance but need to take my own words to heart. Not just with my bangs, but with big things going on in my life.

Chocolate Peanut Butter Oatmeal Brownie Bite perched on a glass of milk

But there is no need for radical acceptance when it comes to these brownie bites. They are what they are, and what they are is delicious! They are incredibly easy to put together, really rich and chewy, and wheat free and vegan!

I mean, come on! What else could you want? These actually remind me a lot of the flavor of no-bake cookies. No-bake cookie flavor in a little brownie bite!

One year later: Espresso Pecan and Dark Chocolate Coffee Cake

One year ago: Carrot Whoopie Pies with Orange Cream Cheese Filling

Chocolate Peanut Butter Oatmeal Brownie Bite perched on a glass of milk

Chocolate Peanut Butter Oatmeal Brownie Bites

Yield: 16 Brownie Bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These wheat free vegan brownies are made from only a few simple ingredients including rolled oats, peanut butter, cocoa powder, and non-dairy yogurt. There are no "weird" or specialty ingredients in these and they come together in a snap! This recipe is perfect for a group with a  mix of people with and without dietary restrictions. 


  • 1 cup coconut milk yogurt (or your favorite yogurt)
  • 1/2 cup peanut butter (or other nut or seed butter)
  • 1/2 cup dark brown sugar
  • 1 tsp baking soda
  • 2 cups rolled oats (make sure they are certified gluten free if you have a gluten intolerance)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips (I used Enjoy Life chocolate chips)


  1. Preheat oven to 350ºF. Lightly spray muffin tins with non-stick spray.
  2. Put rolled oats in a blender or food processor and pulse to a fine crumb, alternatively you can use already prepared oat flour.
  3. In a large bowl, combine yogurt, peanut butter, and brown sugar and mix with a spoon until well combined.
  4. Add the baking soda, oat flour, and cocoa powder and mix until combined (the batter will be thick)
  5. Fold in the chocolate chips.
  6. Scoop batter into prepared muffin tins, filling about half way full.
  7. Bake for 10-15 minutes, until a toothpick comes out clean.
Nutrition Information:

Amount Per Serving: Calories: 202

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40 comments on “Chocolate Peanut Butter Oatmeal Brownie Bites”

  1. These look divine! Definitely worth baking 🙂
    I have the same issues with bangs {we call ’em fringe}, whenever I watch Devil Wears Prada or New Girl and my fringe gets renewed. I do like it though, washed and styled bangs are quick if there’s no time to wash my hair {it’s that sort of hair that needs a daily wash} and it revives my appearance no end! xxxx

  2. Oh I’m totally with you on the bangs! I do it ALL the time! Quite literally, as soon as the bangs have grown out, and I can tie all my hair back in a ponytail, I get itchy feet, wanting to cut my bangs again…
    Thank you for reminding me of this, because mine are all grown out and I was just thinking of cutting them! But annoying as they are to maintain, they do look great, so rock them while you’ve got them!
    And the brownie bites look amazing, love that they’re so healthy! : )

  3. I’m sure you still look adorable! But this has been a bad hair week all around-Michael got a haircut where they kept trying to like give him an “ethnic” haircut (like I don’t know fade or something) and he ended up needing them to just buzz it all. He hates it.

    Anyway these brownie bites look SO amazing and delicious, plus they seem pretty nice and easy to make!

  4. These look so delish and I adore that they are vegan and wheat free! Great recipe!

  5. These look great! I have all the ingredients on hand, plus I’ve been looking for treats that don’t use wheat flour. One question: do you think these could set up like cookies if I don’t want to use a muffin tin?

    • Hi Katie, I think so. The batter is quite thick so I have a feeling it would work out. Let me know if you try it and if it works!

      • They turned out really great! I wish I had taken a picture. I rolled them into little balls thinking they would flatten into cookies. But they didn’t! I don’t think I even was able to mix in all the oat flour (ground 2 cups of rolled oats) it was so thick! And they just came out little rich chocolate/brownie balls. Perfect with a hot drink! A little rich to eat plain.

  6. Yum! I love it and I can eat it. I am lactose, gluten and egg intolerant and you have hit all the main points here. I am so happy I could give you a big hug!!!!

  7. Oh, bangs! I decided to do the very same thing 3 months ago. Worst. Decision. Ever! Brownies–always a good decision. These look crazy good!

  8. We loooveeee your recipes! We would like to share them on facebook, always mentioning your name and talent 🙂

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  10. Oh my GOSH – just made my first batch and these are INCREDIBLE! With yummy treats like this I will never miss wheat! Thanks for sharing!!!

  11. These look and sound so delicious! I’m not vegan or wheat free, but I would definitely make this recipe!

    • Thank you Cate! That is usually my goal with vegan or gluten free recipes. That they are simple enough that anyone would love them and want to try them and the just *happen* to be vegan and gluten free!

  12. Have you tried cashew cream or non-dairy milk if you don’t have yogurt on hand?

    • I haven’t Kara. Although I think it might work. The peanut butter binds the dough pretty well. I would think that if you used a milk you probably wouldn’t need quite as much of it. You might, also need a bit of flax or chia egg to hold it together more.

  13. Hello from Sweden! I love these brownies muffins and in matter they are in my owen now!
    Greetings Gosia

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  16. Thank you for sharing such a delicious and healthy recipe…..;-)

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  18. Of course I’m going to adore these!!! Yum!!!

  19. I made this tonight delicious. I used crunchy peanut butter and fudge and caramel topping instead of chocolate chips. Yum

  20. just made these and i immediately had to share the link to your page on my facebook. These were amazing and exactly the sweet semi healthy treat i needed to get me through the rest of the day. Looking forward to looking through more of your recipes! Thanks!

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  22. Could the peanut butter possibly be nixed? Or do you have a substitute suggestion for it? I am making these for a large group that includes a few people that are either lactose intolerant, gluten free, have a peanut allergy or are vegans.

    • Hi Heather. Are they just allergic to peanuts or they also allergic to tree nuts? You need something that is fatty and sticky to help bind the batter together. Almond butter would be a great substitute or sun butter should also work as well. If these two aren’t options, you could use mashed banana but that will obviously give them a banana flavor or pumpkin puree would work too. Hope that helps!

  23. hi bettie,
    I am a retired corr. officer and here in MI we passed a law last year(?) to allow cottage industries in baking. I love to cook but am somewhat new to baking. just bought a KA pro 600 and vitamix mixer and a cuisinart food processor and I am ready to start my home based bus. I ran across your site while looking for unique cookie recipes. all I can say is wow! can’t wait to try these and give samples to my veteran friends at the amer. leg.
    please give me any advice that you can for a start up novice. cookies w/goat cheese? OMG!
    also, luv your WWII/50’s style pin-up girl pic. can I get a copy to put in my kitchen while baking. I think you might be my new incentive girl friend.
    thanx, dan

  24. I have been vegan for decades and love to bake, but since some members of the family aren't eating wheat I want to diversify and try new yummy desserts

  25. Thanks for this wonderful recipe, it was easy to make, and my children loved it so the way i just ate 2 pieces myself 🙂

  26. I just made them as cookies, which also works well!

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  28. Wow just randomly came across these and almost died! Looks heavenly!
    xoxo Sarah Grace, Fresh Fit N Healthy.

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  30. I’ve just discovered your website and am excited to explore more. My daughter is gluten free so I am always looking for GF goodies for her. I do have a question about this recipe though. It calls for 2 cups rolled oats that you then grind in your food processor OR in the directions you say you can just buy oat flour. If you buy the oat flour do you still use 2 cups? Does the actual amount of oats that you grind at home the same amount of already ground oat flour?


    • If you use store bought oat flour, you should use 2 cups of it. If you grind it at home, you should measure out the 2 cups AFTER grinding it. Sorry for the confusion! So glad to have you on my site!

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