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Recipe

Oatmeal Brownies

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Betty Crocker's Diabetes Cookbook shares a recipe! Two for one! Two classic dessert tastes, luscious brownies and brown sugared oats, layered into one rich, delicious treat.

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( 79 Ratings)

79 Ratings

5 Stars 43%

4 Stars 19%

3 Stars 14%

2 Stars 10%

1 Stars 14%

Member Reviews ( 28 )

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PREP TIME 15 Min
TOTAL TIME 3 Hr 15 Min
SERVINGS 40

2 1/2: cups quick-cooking or old-fashioned oats

3/4: cup Gold Medal® all-purpose flour

3/4: cup packed brown sugar

1/2: teaspoon baking soda

3/4: cup butter or margarine, softened

1: box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/4: cup water

1/4: cup vegetable oil

1: to 2 eggs

1/2: cup chopped nuts

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, with shortening or cooking spray.
2 Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3 Stir brownie mix, pouch of chocolate syrup, water, oil and 1 egg for fudgelike brownies (or 2 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Carefully spread over baked layer; sprinkle with reserved oat mixture.
4 Bake 40 to 45 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 5 rows. Store tightly covered.

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Expert Tips

Check your recipe when cooking with oats, and use the specific oat recommended. In some recipes, either type of oat can be used.

Quick-cooking and old-fashioned rolled oats are interchangeable unless a recipe calls for a specific type. Instant oatmeal products, on the other hand, are not the same and should not be used for baking.

Keep brownies wrapped tightly with plastic wrap. For longer storage, wrap tightly with aluminum foil and freeze for up to 3 months.

Give brownies a new slant. Cut into diamond shapes by first cutting straight parallel lines 1 inch apart down the length of the pan, then cutting diagonal lines 1 inch apart across the straight cuts.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 150

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 85mg;
Total Carbohydrate 20g

(Dietary Fiber 1g,
Sugars 12g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 28 Reviews View All

Posted 10/19/2012 12:02:03 PM REPORT ABUSE KarenMatthews said:

Rating:

12gm sugar per serving, really not very diabetic friendly.

This reply was: Helpful Inspiring

Posted 6/8/2012 8:41:09 PM REPORT ABUSE bakeflake said:

Rating:

This is a terrible recipe. It was dried out. On the plus side, it looked like the picture.

This reply was: Helpful Inspiring

Posted 11/21/2011 9:16:55 PM REPORT ABUSE lokisangel said:

Rating:

People, I am guessing you are all adults? A recipe is just a suggestion, not a carved in stone rule. Do your homework and adjust any and all recipes to your needs. Groan! The whining! You people really need a time out! Make your own, post it here, and see if you can do better.OMG! WOW!

This reply was: Helpful Inspiring