These oat flour brownies are rich, fudgy, dense and naturally gluten-free. They’re made with simple ingredients, come together quickly and make for the perfect healthy dessert.

As an oat lover I’m always looking for ways to incorporate oats into my dessert recipes. I’ve made many brownie recipes over the years, but I think I hit the jackpot with these oat flour brownies.

Why You’ll Love These Brownies

• These brownies are made with oat flour, so they’re naturally gluten-free.
• No one will know that they’re made with good-for-you ingredients! They are still so rich and fudgy.

Ingredients Needed

• oat flour – use store-bought oat flour or you can make your own using my oat flour recipe. If you’re making your own oat flour, about 1 1/4 cups rolled oats blended will yield 1 cup oat flour.
• cocoa powder – can’t have brownies without cocoa powder for that chocolatey flavor! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. I really like Navitas organic cacao powder.
• sea salt – brings all the flavors together.
• baking powder – to help the brownies rise.
• eggs – helps bind the ingredients together and provide structure for the brownies.
• avocado oil – avocado oil helps to moisten the brownies and provides a neutral taste. It’s also a heart-healthy and wonderful source of antioxidants and is lower in saturated fat compared to other common baking oils like coconut oil. 1 Tablespoon of avocado oil has only 2 grams of saturated fat.
• maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” that’s made from corn syrup.
• unsweetened applesauce – you can use store-bought or make your own using my applesauce recipe.
• vanilla extract – a flavor enhancer.
• chocolate chips – I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are lower in sugar and calories.

How to Make

Making these oat flour brownies is incredibly easy. 

In a medium mixing bowl, start by combining oat flour, cocoa powder, sea salt and baking powder. In a large mixing bowl whisk together eggs, avocado oil, maple syrup, applesauce and vanilla extract. Pour dry ingredients into wet ingredients and mix until just combined. Gently fold in the chocolate chips.

Grease an 8×8 inch baking pan or line with parchment paper. Pour the brownie mixture into the pan. Bake at 350ºF for 20-25 minutes. You’ll know the brownies are done when a toothpick inserted into the center comes out clean. 

Let the brownies cool completely before cutting and serving. Trust me… they taste better cool! I actually burnt my mouth trying to get an early taste.

Baking With Oat Flour

This recipe is naturally gluten-free because we’re using oat flour as the base. If you’re new to using oat flour, it’s essentially just rolled oats ground up into a fine flour. You can find it at most grocery stores in the natural section (I usually buy Bob’s Red Mill oat flour) or simply make your own by processing rolled oats in your food processor or high-speed blender.

Like rolled oats, oat flour is high in fiber, vitamins and minerals. It’s a nutrient-dense source of carbohydrates – meaning yes, it’s still a carb like regular white flour, but it’s packed with nutrients and not empty carbs.

Oats are naturally gluten-free, although it’s important to note that oats are commonly cross-contaminated with gluten so be sure to grab oats/oat flour that is labeled as certified gluten-free if you have an intolerance.

Substitutions & Notes

• Oat flour – I’ve only tested this recipe with oat flour and don’t recommend subbing for any other flour.
• Eggs – I have not tried swapping the eggs for flax eggs, but I bet it would work. The brownies just might not rise as much. Let me know if you try using flaxseed eggs in the comments below.
• Maple syrup – I haven’t tried substituting the maple syrup for another sweetener like honey, but I bet it would work. If you decide to experiment, let me know how they turn out.
• Avocado oil – any neutral oil will work in place of the avocado oil. You can also use melted butter if that’s what you have on hand.
• Chocolate chips – instead of chocolate chips you could try a different mix-in like chopped pecans or walnuts.

How to Serve

I love eating these brownies plain, but if you want to get fancy here are some topping ideas:

• Nut butter – you can’t go wrong with a drizzle of nut butter to top!
• Coconut whip – these brownies would be delicious with a dollop of coconut whipped cream on top! 
• Ice cream – brownies + ice cream = a match made in heaven. These brownies would be delicious warmed in the microwave and served with my banana ice cream, chocolate banana ice cream or avocado ice cream. 
• Caramel sauce – I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over one of these brownies. 
• Yogurt – want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with a sprinkle of granola (this hemp granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
• Fruit – serve these brownies with some fresh berries. They add a pop of color and such good flavor!

How to Store Leftovers

Store brownies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week. For longer storage, I recommend freezing. Store in a freezer-safe, airtight container in the freezer for up to 3 months. I like to use my Stasher bags or these glass containers for easy storage.

More Brownie Recipes to Try

• Sweet Potato Brownies
• Black Bean Brownies
• Zucchini Brownies
• Oat Flour Brownies
• Pumpkin Brownies
• Avocado Brownies

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