These healthier oat flour brownies are fudgy, thick and so rich with chocolate flavor, you won't believe they are made with oatmeal flour and are gluten free! Deliciously healthy and easy to make and just about 185 calories per serving!
Jump to:
Who would think that brownies made with oatmeal flour would taste just as good as the classic recipe made with all purpose flour? You may have wondered that if I'm baking with this kind of flour only, will they still turn out good? Turns out the answer is yes - oat flour brownies are delicious!
It's a standard ingredient in my pantry! I use it in many of my recipes like pancakes and even as an alternative substitute for pancake mix in my air fryer chicken breast.
Oatmeal flour desserts are one of our favorite things around here! No bake Chickpea cookie dough, perfect bars, vegan brownie in a mug, just to name a few! These oat flour brownies are no exception!
So, if you love brownies for dessert like we do, you're going to have to try these oat flour brownies! Then be sure to also try our healthier sweet potato and eggless versions!
What Makes This Recipe Work
- Simple to make when you get a chocolate craving!
- Gluten free treat anyone can enjoy (just make sure your ingredients are certified gluten free if that's a concern). Great to try when you are out of gluten free plain flour.
- Low calorie dessert - just around 185 calories per serving.
- Super fudgy and moist with crispy edges and gooey insides!
- Super easy to use with ingredients you probably already have in your pantry. Skip the Betty Crocker boxed mix!
Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Mini chocolate chips: I recommend using Enjoy Life dark chocolate mini chips.
- Sugar: I like to use raw cane sugar when making brownies. Some brownie recipes call for maple syrup but I love a good crackly top brownie and it's the sugar and boiling water that creates it!
- Cocoa Powder: Dutch processed cocoa powder makes the best brownies but use any cocoa powder that is available to you.
- Butter: I'm definitely on the no coconut oil train for this one. I've found coconut oil tends to make these rather oily, but if that is all you have on hand definitely use it.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Begin by sifting together dry ingredients to ensure there are no lumps. Set aside.
- Combine wet ingredients and mix until smooth.
- Sprinkle dry ingredients over top and mix until just combined with minimal lumps.
- Bake at 350F for about 45 minutes or until a toothpick comes out mostly clean.
Expert Tips
- Make sure your oatmeal flour is super finely processed, especially if you are using rolled oats at home and making flour from oatmeal.
- Storage: Store un-cut oat flour brownies at room temperature in an airtight container for up to 4 days. If you decide to cut the brownies they will dry out after 1-2 days.
- Freezer: You may freeze them by placing cooled brownies in a freezer safe container and storing in the freezer for up to 3 months.
- Make these oat flour brownies vegan and dairy free by using applesauce in place of eggs and using vegan butter. You can swap out 2 eggs for ½ cup applesauce.
- Drizzle a bit of Nutella, peanut butter or almond butter on top for an extra bit of indulgence.
- Make a sugar free oat flour brownies by using a no sugar sweetener like Whole Earth Sweetener Monk Fruit.
Recipe FAQs
Yes, however you will want to grind up the oatmeal into flour to ensure classic brownie texture.
Omit cocoa powder and bake as the recipe calls for.
You can easily make it using a food processor. Grind oatmeal until it's a very fine powder. If making it homemade isn't your thing some of the best oat flour brands are available on Amazon or at your local grocer. My personal favorite brand is Anthony's Organic Gluten Free.
I've tried a variety of different flours in baking brownies and I like all purpose flour and oatmeal flour the best. Almond flour is also great to use but gives the brownies a slightly grainer texture. I've also made sweet potato brownies and sweet potato flourless brownies that taste great too! It's all about personal preference.
If you've wondered if you can substitute all purpose flour for oatmeal flour in this recipe, I would not recommend it. Oat flour does not have gluten and also sucks up moisture much more than all purpose flour.
Relate Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Oat Flour Brownies
Equipment
Ingredients
Wet Ingredients
- 1 cup sugar
- 2 tablespoon water boiling
- ½ cup butter melted
- ½ teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- ¾ cup oat flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 325F. Spray an 8X8 baking dish with cooking spray and line it with parchment paper. Spray parchment paper with cooking spray also.
- In a medium bowl, combine powdered sugar, oat flour, cocoa powder, salt and chocolate chips.
- In a large bowl, combine cane sugar with boiling water. Add in remaining wet ingredients and mix until combined.
- Sprinkle dry ingredient mixture over wet ingredients and stir until just combined. Do not over-mix.
- Pour the batter into the pan and smooth the top with a spoon or spatula. Bake for about 45 minutes or until a toothpick comes out mostly clean. Cool for about 2 hours or until completely cool prior to cutting.
Notes
- Note: Nutrition information updated to reflect a change in an online calculation to 186 calories per serving.
- Make sure your oat flour is super finely processed, especially if you are using rolled oats at home and making flour from oatmeal.
- Storage: Store un-cut brownies at room temperature in an airtight container for up to 4 days. If you decide to cut the brownies they will dry out after 1-2 days.
- Freezer: You may freeze them by placing cooled brownies in a freezer safe container and storing in the freezer for up to 3 months.
- Make these oat flour brownies vegan and dairy free by using applesauce in place of eggs and using vegan butter. You can swap out 2 eggs for ½ cup applesauce.
- Make a sugar free version by using a no sugar sweetener like Whole Earth Sweetener Monk Fruit.
Vanessa
What a fantastic recipe!! Made a batch of these and no one could tell it was with oat flour, and it disappeared so quickly!
Lyndsey
I'm so glad you liked them! Thank you for the comment 🙂