Oat Flour Brownies

Gluten-free Oat Flour Brownies are rich and fudgy with chunks of raspberries and chocolate chips in every bite! Easy to make with everyday ingredients.

We also love these almond flour brownies and no bake brownies!

I have made these oat flour brownies three times in the past week, so know you are getting a foolproof recipe. When baking brownies with oat flour, there are two most important tips to remember – do not over bake them and let brownies cool completely.

Oat flour is naturally gluten-free but if you are cooking for someone with celiac disease be sure to buy oat flour labeled “certified gluten free”. Oats can get contaminated with gluten because they are processed on the same equipment as wheat.

Desserts made with oat flour have slight nutty taste but at same time taste just like regular white flour desserts. They tend to crumble more, so it is important to let your oat flour brownies to cool down completely.

As you can see in the photos, I did rush a bit and cut into brownies while they were still warm. They held up but crumbled a bit, which is fine if you serve a family. Otherwise, be patient and let brownies cool to firm up and become more fudgy.

Ingredients and Substitutions

To make these oat flour brownies you will need 10 simple ingredients. Fresh raspberries are completely optional but add nice flavor and pop of color. So pretty for Valentine’s Day.

• Oat flour: Oat flour is basically ground up quick oats or rolled oats. You can make your own flour at home using my oat flour recipe or just buy at any grocery store or online.
• Eggs: Photo shows 1 egg but in my experiments to perfect this brownie recipe I ended up using 2 large eggs. You could use flax eggs or chia eggs but brownies might be more crumbly and you have to let them cool longer, preferably in the fridge overnight.
• Coconut oil: Melted and not too hot so it doesn’t cook the eggs. Also melted butter will work. Avocado oil may work but I am not sure as it doesn’t solidify.
• Maple syrup: Use any liquid sweetener instead, like honey or agave nectar. No dry sugar please as batter will not work.
• Cacao powder: I like to use organic unsweetened cacao powder for its nutrients and minerals. Cocoa powder is OK too.
• Chocolate chips: I used dark chocolate chips. Semi-sweet chocolate chips, chopped chocolate bar or cacao nibs are acceptable substitutions.
• Pure vanilla extract: Helps to bring out the chocolate flavor.
• Salt: Sea salt or himalayan pink salt are the best.
• Baking soda: Just a tiny bit to help brownie batter to rise just a tad. You do not want to end up with cakey brownies, so don’t use baking powder.
• Raspberries (optional): Entirely optional ingredient. Looks pretty and adds flavor. Use sliced fresh strawberries instead.

How to Make Oat Flour Brownies

Here is a quick step by step overview how to make oat flour brownies. Full recipe card is located below. Just remember 2 things – do not over bake the brownies and let them cool completely.

• Whisk the liquid ingredients: In a large mixing bowl, whisk the eggs, maple syrup and melted coconut oil. When you melt the oil in a microwave or on the stove, make sure not to make it too hot so it doesn’t “cook” the eggs.
• Add dry ingredients: Then whisk in cacao powder, vanilla, baking soda and salt until no lumps are left. Stir in the oat flour and then fold in the chocolate chips. You should end up with quite thick oat flour brownie batter.
• Bake the brownies: Spread the batter in a square 8 by 8 inch baking dish sprayed with cooking spray. If you wish, top with raspberries and extra chocolate chips. Bake brownies for 16-20 minutes, depending on the oven. You should remove them as soon as toothpick inserted in the edges comes out clean but still with some crumb when inserted in the center.
• Let them cool completely: Remove oat flour brownies from the oven and let them cool on a wire rack completely, for about 2 hours or longer, depending on your kitchen’s temperature.

Tips for Best Results and Variations

In the past week, I have tested this oatmeal brownies recipe 3 times. So here are my top tips for the best fudgy brownies results.

• Do not overbake: To avoid cakey brownies and to end up with rather fudgy brownies, remove them from the oven while toothpick inserted in the center comes out a bit wet and with crumbs stuck to it.
• Let them cool: To ensure your brownies stay together and not crumble when slicing, be sure to let them cool completely. In the photo, I rushed a bit, which is fine when serving a family, but for guests and transporting – let them cool completely!
• Double the recipe: You can double this healthy brownies recipe and bake in a large 9 by 13 inches pan. You may need to adjust the cooking time depending on what pan you use.
• Sweeter brownies: You can add extra few tablespoons of any dry sugar but not maple syrup. Just not to throw off the batter’s consistency.
• Toppings: Once brownies are baked and cooled serve them with a drizzle of peanut butter, any other nut butter, seed butter or caramel. Top with a dollop of ice cream or jam.

How to Store and Freeze Brownies

Store: If it is hot and moist outside, keep oat flour brownies covered in a cool dry place for a few days. Otherwise, store leftovers in an airtight container.

Freeze: Past day 3, I like to freeze brownies on a baking tray not touching each other until solid. Then transfer them to a freezer safe bag or airtight container and freeze for up to 3 months. 

FAQs

More Brownie Recipes to Try

• Black bean brownies
• Zucchini brownies
• Pumpkin brownies
• Sweet potato brownies