Oat Flour Brownies are fudgy, chewy and delicious! It only takes 30 minutes to make these brownies from start to finish.
Why you'll love oat flour brownies:
- All you need is one bowl to make this recipe. You don't have to separate the wet and dry ingredients!
- They are made with healthier ingredients compared to traditional brownies.
- These brownies with oat flour truly compare to brownies with white flour. No one will notice a difference!
- They have the perfect gooey, fudgy and chewy texture!
Ingredients:
- melted coconut oil - Not hot or the eggs will cook!
- water
- eggs at room temperature - I haven't tested this recipe without eggs or an egg replacement.
- cane sugar
- vanilla extract
- oat flour - Use gluten free if necessary. I recommend using store bought for this recipe.
- cacao powder or unsweetened cocoa powder
- salt
- dark chocolate chips
- flaky sea salt - Optional for topping.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make oat flour brownies:
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
First, preheat the oven to 350 degrees F.
Line an 8x8 pan with parchment paper.
In a bowl, whisk coconut oil, water, eggs, cane sugar and vanilla extract.
Add oat flour, cacao powder and salt.
Use a rubber spatula to combine.
When the flour and sifted cacao powder is almost all mixed in, fold in the chocolate chips.
Pour the brownie batter into the prepared pan. The batter will be thicker than boxed brownie batter.
Bake at 350 degrees for 20-22 minutes.
Once baked, add flaky sea salt if you would like.
Allow them to cool completely before slicing into 9 brownies.
Recipe pro-tips:
- I suggest using store bought oat flour. It has the perfect flour consistency. It can be more difficult to achieve the same exact texture blending oats at home.
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Make sure to sift the cacao powder before adding it to the batter to avoid lumps.
- I don't recommend reducing the sugar in this recipe. It contributes to the texture.
- Use an 8x8 baking pan for this recipe, not another size.
- This brownie batter will be thicker than boxed brownie batter.
- If you cut the brownies while they are warm, they can fall apart. Allow them to cool completely before slicing because they will firm as they cool!
Storage instructions:
Store oat brownies in an airtight container on the kitchen counter for 2-3 days.
Store oat brownies in an airtight container or freezer bag and freeze them for up to 3 months.
If you're more into blondies than brownies try out Blondies with Peanut Butter and Marshmallows!
Oat Flour Brownies
Ingredients
- ½ cup melted coconut oil - Not hot or the eggs will cook!
- ½ tablespoon water
- 2 eggs at room temperature - I haven't tested this recipe without eggs or an egg replacement.
- ¾ cup cane sugar
- 1 ½ teaspoons vanilla extract
- ½ cup oat flour - Use gluten free if necessary. I recommend using store bought for this recipe.
- ½ cup cacao powder or unsweetened cocoa powder - Make sure you sift it before adding it to the batter to avoid lumps.
- ½ teaspoon salt
- â…“ cup dark chocolate chips
- 1 pinch flaky sea salt - Optional for topping.
Instructions
- First, preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper.
- In a bowl, whisk coconut oil, water, eggs, cane sugar and vanilla extract.
- Add oat flour, sifted cacao powder and salt. Use a rubber spatula to combine. When the flour and cacao powder is almost all mixed in, fold in the chocolate chips.
- Pour the brownie batter into the prepared pan. The batter will be thicker than boxed brownie batter. Bake at 350 degrees for 20-22 minutes.
- Once baked, add flaky sea salt if you would like. Allow them to cool completely before slicing into 9 brownies.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Joan
Can u make w almond flour
Hi Joan! I cannot guarantee the recipe with work as I haven't tried almond flour myself. You can make my No Bake Brownie Bitesas an alternative to this recipe!
Bri
I've made these soooo many times they're delicious. I use coconut sugar though and throw in some hazelnuts too. So good!
Love that idea!
Cc
What can you use instead of sugar, nektar, date syrup, honey?
I don't recommend subbing another sweetener. Wholesome Organic Cane Sugar is what gives the brownies their perfect texture.
Michelle
These are the best brownies I’ve ever had! So chewy and chocolaty!!!! Can’t wait to make them again for Christmas.
Amazing! I am so glad to hear that, Michelle. – Krista <3
Tahany
These were sooo delicious. Kiddos loved them too!
One of my favorites as well! Happy to hear it. 🙂 – Krista <3
Lbloventhal
What is that vanilla? Doesn’t look like vanilla extract .. looks like protein powder??
I use vanilla powder often - my favorite! HERE is a link to purchase or use vanilla extract.
Susan
These are amazing 🤩
So glad you enjoyed! 🙂 - Krista <3
Avril
Hi,can I replace the sugar with xylitol?
Not sure, I haven't personally tried.
Aliza
Can these be made with regular liquid vanilla extract instead of the vanilla powder you used?
Yes.
SH
Can I use regular oil?
Maybe, but coconut oil has a texture similar to butter so I would stick to coconut oil.