These no bake brownies are made with just 3 ingredients and are healthy enough to enjoy for breakfast. They don’t contain any flour, added sugar, eggs, butter or oil. They don’t require any cooking or baking. They are chocolatey, chewy and sweet.
a stack of five no bake brownies.

I call these breakfast brownies because they are made with ingredients normally associated with breakfast and are healthy enough to enjoy for breakfast. I love how easy these are to make and they store well.

Ingredients

  • Medjool Dates
  • Cocoa Powder
  • Almond Butter Or Quick Oats

I’m actually sharing two versions of these breakfast brownies. One version uses a nut butter like almond butter, though you can substitute with other nut butters or use sunflower seed butter for a nut-free version. The other version uses quick oats.

The nut butter version is more fudgy and almost like a dessert. It’s quite rich. The quick oats version tastes more healthy and isn’t as sweet. It is like eating a brownie-flavored protein bar.
close-up photo of the stacked brownies.

How to Make No Bake Brownies

These brownies don’t need cooking or baking. Instead, the dates are blended to make a date paste. The other ingredients are then mixed in until a dough forms. The dough is then pressed into a baking pan and placed into the fridge to set.
close-up of a brownie.

Brownie Sweetness

Because these are meant to be breakfast brownies, I did not want to make them overly sweet. They are sweet but they are not super sweet. The almond butter version is sweeter than the oats version.
a stack of no bake breakfast brownies.

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5 from 11 votes

3 Ingredient No Bake Breakfast Brownies

Easy no bake brownies that are healthy enough to eat for breakfast using just three simple breakfast ingredients.
Servings: 8 brownies
Prep Time: 20 minutes
Total Time: 20 minutes
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Ingredients

  • 1 packed cup (180 g) pitted medjool dates, (1/2 packed cup 90 g for almond butter version)
  • 2 tbsp (14 g) unsweetened cocoa powder
  • 1/2 cup (45g) quick oats, or 1/2 cup (122 g) natural almond butter

Instructions
 

  • Line an 8 x 4 inch baking pan with parchment paper. Soak dates for about 10 minutes in warm water.
  • Drain dates from water but do not dry them. Add dates to food processor. Pulse until a thick paste forms. Add in cocoa powder and almond butter (or oats if doing oats version). Pulse until everything is fully blended. Your mixture should resemble a sticky dough. If you are doing the oats version, your mixture may be a little dry. If it is, add 1-2 tbsp of water and blend again until a sticky dough forms.
  • Place dough into prepared pan. Use a spatula or your hands to spread and press the brownie mixture evenly across the pan. If desired, place into fridge for about 30 minutes to 1 hour to firm up. This step is not necessary as the brownies can be eaten right away but putting them in the fridge will let them firm up slightly, making them easier to cut. Store uneaten brownies in an airtight container in fridge or at room temperature.

Notes

  • When you are finished making the brownies, you can taste and adjust as needed. If you want your brownies more sweet, add more dates. If you want more chocolate flavor, add more cocoa powder. If your batter is too sticky, add more oats or more cocoa powder.
  • The nut butter version of these brownies is very rich, almost like a dessert. The oat version tastes healthier and less sweet. It is more like eating a brownie flavored protein bar.
  • Almond butter can be substituted with any other nut butter or with sunflower seed butter. 
  • I do not have a substitute for dates. Make sure to use Medjool dates which have more soft flesh than other date varieties. If the medjool dates you are using are not pitted, remove pits before weighing/measuring them.
  • My favorite Medjool dates to use are Double Date Organic Medjool Dates.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
  • Nutrition estimate is for the quick oats version of the brownies.
Serving: 1brownie, Calories: 90kcal, Carbohydrates: 21g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Fiber: 3g, Sugar: 15g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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