Oat flour brownies are so rich and fudgy, no one will believe they are flourless and gluten-free! Oat brownies are an easy, five minute blender recipe made with oatmeal, peanut butter, and lots of gooey chocolate!
Fudgy brownies made with oats, no flour! Â
Make delicious homemade brownies with this easy, oat brownie recipe! Naturally gluten-free brownies are made by processing oatmeal into oat flour so no special or pricy ingredients are required.
Simply add the remaining ingredients to the blender or food processor, mix, pour, and bake. With a 5-minute, one bowl prep, you can’t beat the ease! Once you bit into these rich, fudgy brownies, oozing with chocolate, you won’t they are made with no flour and only oats!
Ingredients notes
Since only 100% oats / oatmeal are needed, I typically have all the ingredients on hand to make these whenever the fancy strikes.
- Oats – For gluten free brownies, be sure to use certified gluten free oatmeal. If you have oat flour, swap it out for the same amount of oats called for.
- Unsweetened Cocoa Powder – I used regular baking cocoa, however if you use dutch-processed cocoa powder, you will have to replace the baking soda with an equal amount of baking powder.
- Peanut Butter – The peanut butter taste is almost undetectable, but it helps make the brownies ultra fudgy. Other nut butters may be substituted or use sunflower butter for a nut-free recipe
- Butter – You may use melted butter, coconut oil, or vegetable oil for dairy-free brownies. If using coconut oil, it will have a slight coconut flavoring.
- Chocolate Chips – Use dairy-free chips, such as Enjoy Life, or omit for a healthier brownie recipe.
How To Make oat flour brownies
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First blend the oatmeal into oat flour. Place 3/4 cups whole rolled oats in a blender or food processor and process into a fine flour.
- Add the remaining dry ingredients – baking cocoa, sugar, baking soda, and salt. Process to combine.
- Add the melted and cooled butter, eggs, peanut butter, water, and vanilla. Mix to combine well. Stir in 3/4 cup chocolate chips. The batter will be very thick.
- Spread in a greased 8X8 inch pan. Sprinkle the remaining chocolate chips on top and bake at 350ºF for 18-20 minutes. Cool for 30 minutes before slicing.
frequently asked questions
Brownies made with oat flour only do have less carbs than traditional brownies. To make them healthier, with no refined sugar, substitute your favorite sugar-free sweetener or pure maple syrup for the granulated sugar.
Like almond flour brownies, using a naturally gluten-free flour, like oat flour, makes these brownies a gluten-free dessert. However, be sure to use certified gluten-free oats or oat flour to keep them allergen safe.
To make the brownies dairy-free simply swap out the melted butter with coconut oil or vegetable oil and use dairy-free chocolate chips.
This brownie recipe is best enjoyed within 1-2 days of making them. To store longer wrap the brownies securely and freeze up to 3 months.
Yes. If you would rather use ready made oat flour simply replace the oatmeal with the same amount, 3/4 cup. The brownies would not have to be made in a blender or food processor, instead simply mix by hand or using a mixer.
Yes, but you would have to make the brownies with already processed oat flour. Add the dry ingredients to a bowl and whisk to combine. Add the remaining ingredients and mix by hand or with a mixer.
More oat flour recipes
If you love oat flour recipes, try more of these delicious, gluten free treats!
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Oat Flour Brownies
Ingredients
- ¾ cup oat flour (same as ¾ cup oats blended into flour)
- ¾ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- ½ cup creamy peanut butter
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350ºF. Grease a 8X8" baking pan using non-stick cooking spray. Set aside.
- Make the oat flour by placing ¾ cups rolled or quick oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- To the oat flour add the cocoa powder, sugar, baking soda, and salt. Process to combine.
- Add the melted and cooled butter or oil, peanut butter, eggs, water, and vanilla. Mix to combine well. Stir in ¾ cup chocolate chips. The batter will be very thick.
- Spread into the prepared pan. Sprinkle the remaining ¼ cup chocolate chips on top. Bake for 18-20 minutes, or until a toothpick inserted in the middle does not come out with wet batter. Cool for 30 minutes before slicing.
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Recipe Notes
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frequently asked questions
Nutrition
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