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!

Sliced oat flour brownies with chocolate chips and raspberries in white baking dish.

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, cacao powder, maple syrup, chocolate chips, vanilla extract, egg, raspberries, coconut oil, baking soda and salt.
  • 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.

Step by step process showing how to make oat flour brownies batter then bake with chocolate chips and raspberries on top.
  • 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.

Recipe Tip

For more fudgy brownies, refrigerate brownies for 2 more hours after letting them cool down on the counter at room temperature.

Close up off brownies with raspberries, chocolate chips and sprinkled with sea salt flakes.

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

Is oat flour gluten free?

Yes, oats are naturally gluten free. However, when processed in not certified gluten-free facility, oat flour can be contaminated with gluten.

Can I use another flour?

Unfortunately not. Oat flour is lighter than all-purpose flour and acts differently than almond flour or coconut flour. Below I have included other delicious healthy brownies recipes for you to try.

What makes oat flour brownies cakey vs. fudgy?

To avoid cakey brownies do not bake them too long (done that), do not add baking powder or too much baking soda.

Can I make these brownies vegan or without eggs?

Possibly. You can try to use two flax eggs or chia eggs and these oat flour brownies become vegan brownies. However, I have not tried, so be sure to let me know how it goes.

More Brownie Recipes to Try

A stack of four fudgy brownies on a plate.
Oat flour brownies with raspberries in white baking dish.

Oat Flour Brownies Recipe

Gluten-free Oat Flour Brownies are rich and fudgy with chunks of raspberries and chocolate chips in every bite! So easy to make too!
5 from 2 votes
Servings 9 brownies
Calories 280
Diet Gluten Free
Prep Time 8 minutes
Cook Time 16 minutes
Total Time 24 minutes

Ingredients  

Instructions 

  • Preheat oven to 350 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.
  • In a large bowl, add melted coconut oil, maple syrup, eggs and whisk well. Then add cacao powder, vanilla extract, salt, baking soda and whisk very well.
  • Add oat flour and mix with spatula, then fold in chocolate chips. Transfer batter into the prepared baking dish and level with a spatula. Top with raspberries and more chocolate chips, if you wish.
  • Bake for 16-20 minutes or until toothpick inserted in the edges comes out dry and in the middle still wet with a bit of a crumb.
  • Remove from the oven and let cool for 2 hours. You can enjoy oat flour brownies now or refrigerate for another 2 hours for more fudgy brownies. Cut into 9 squares.

Notes

  • Store: Covered in a cool dry place for a few days.
  • Freeze: I like to freeze the brownies on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months.ย 
  • Butter: Or ghee may also work. Try a dairy-free butter alternative if preferred.
  • 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.

Nutrition

Serving: 1brownie | Calories: 280kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 111mg | Fiber: 3g | Sugar: 15g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Just made your oat flour brownies today as soon as you posted the recipe and OMG they are to die for! Thank you so much Olena!

5 from 2 votes (1 rating without comment)

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