Fudgy healthier oat flour brownies are so rich with chocolate flavor, you won't believe they are made with oatmeal flour and are gluten-free! Deliciously healthy and easy to make! Just about 185 calories per serving!
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Who would think that brownies made with oatmeal flour would taste just as good as the classic recipe made with all-purpose flour?
You may have wondered - if I'm baking with this kind of flour only, will they still turn out good? Turns out the answer is yes - fudgy oat flour brownies are delicious!
It's a standard ingredient in my pantry! I use it in many of my recipes like oatmeal flour pancakes and even as an alternative substitute for pancake mix in my air fryer chicken breast.
Oatmeal flour desserts are one of our favorite things around here! No-bake chickpea cookie dough, perfect bars, vegan brownie in a mug, just to name a few! These oat flour brownies are no exception!
So, if you love brownies for dessert as we do, you're going to have to try these super fudgy brownies! Then be sure to also try our healthier sweet potato and eggless brownie versions!
Why You Should Bake These Fudgy Oat Flour Brownies
- Simple to make when you get a chocolate craving!
- Gluten-free treat anyone can enjoy (just make sure your ingredients are certified gluten-free if that's a concern). Great to try when you are out of gluten-free plain flour.
- Low-calorie dessert - just around 185 calories per serving.
- Super fudgy brownie texture that is moist with crispy edges and gooey insides!
- Super easy to use with ingredients you probably already have in your pantry. Skip the Betty Crocker boxed mix!
- Try these apple nachos for another healthy dessert recipe or use these brownies in our Oreo brookies recipe!
Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Mini chocolate chips: I recommend using Enjoy Life dark chocolate chips.
- Sugar: I like to use raw cane sugar when making brownies. Some brownie recipes call for maple syrup or coconut sugar, but I love a good crackly top brownie and it's the sugar and boiling water that creates it!
- Unsweetened cocoa powder: Dutch-processed cocoa powder makes the best oatmeal brownies, but use any cocoa powder that is available to you. Cacao powder may be used.
- Butter: I do not recommend using coconut oil. I've found coconut oil tends to make these rather oily, but if that is all you have on hand, use it.
- Vanilla Extract: Vanilla provides a delicious warm flavor to this recipe.
- Oat Flour: Some of the best oat flour brands to purchase are available on Amazon or at the grocery store. My favorite brand is Anthony's Organic Gluten Free.
How to Make These Gluten-Free Brownies
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Begin by sifting together dry ingredients to ensure there are no lumps. Set aside.
- Combine wet ingredients (eggs, melted butter, sugar, powdered sugar, and vanilla) in a large bowl and mix until smooth.
- Sprinkle dry ingredients over top and mix until just combined with minimal lumps.
- Spoon the brownie batter into an 8X8 pan sprayed with cooking spray or lined with a piece of parchment paper. Bake at 350F for about 45 minutes or until a toothpick comes out mostly clean.
Expert Tips for Making Healthy Brownies
- Make sure your oatmeal flour is super finely processed, especially if you are using rolled oats at home and making homemade oat flour from oatmeal.
- Storage: Store un-cut brownies at room temperature in an airtight container for up to 4 days. If you decide to cut the brownies they will dry out after 1-2 days.
- Freezer: You may freeze them by placing cooled brownies in a freezer-safe container and storing them in the freezer for up to 3 months.
- Topping Ideas: Drizzle a bit of Nutella, peanut butter, cashew butter, almond butter, extra chocolate chips, or a scoop of ice cream on top for an extra bit of indulgence (try one of these Ninja Creami recipes).
- Make these oat flour brownies vegan and dairy-free by using applesauce in place of eggs and using vegan butter. You can swap out 2 eggs for ½ cup applesauce.
- Make sugar-free brownies by using your favorite brand of no-sugar liquid sweeteners.
Recipe FAQs
Yes, however, you will want to grind up the quick oats or rolled oats into flour to ensure a classic brownie texture.
Omit cocoa powder and bake as the recipe calls for.
You can easily make your own oat flour using a food processor or high-speed blender. Grind the oatmeal until it's a very fine powder.
I've tried a variety of different flours in baking brownies and I like all-purpose flour and oatmeal flour the best. Almond flour is also great to use but gives the brownies a slightly grainier texture. I've also made avocado flourless brownies and sweet potato flourless brownies that taste great too! It's all about personal preference.
If you've wondered if you can substitute all-purpose flour for oatmeal flour in this recipe, I would not recommend it. Oat flour does not have gluten and also sucks up moisture much more than all-purpose flour.
Other Healthy Brownies Recipes You'll Love!
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Gluten-Free Oat Flour Brownies
Equipment
- 1 8X8 Baking pan
- coconut oil spray
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 2 tablespoon water boiling
- ½ cup butter melted
- ½ teaspoon vanilla extract
- 2 large eggs beaten
Dry Ingredients
- ¾ cup oat flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 325F. Spray an 8X8 baking dish with cooking spray and line it with parchment paper. Spray parchment paper with cooking spray.
- In a medium bowl, combine powdered sugar, baking powder, oat flour, cocoa powder, salt, and chocolate chips.¾ cup oat flour, ¾ teaspoon salt, ⅔ cup cocoa powder, ½ cup powdered sugar, ½ cup mini dark chocolate chips, ½ teaspoon baking powder
- In a large bowl, combine granulated sugar with boiling water. Add in remaining wet ingredients and mix until combined.1 cup granulated sugar, 2 tablespoon water, ½ cup butter, ½ teaspoon vanilla extract, 2 large eggs
- Sprinkle dry ingredient mixture over wet ingredients and stir until just combined. Do not over-mix.
- Pour the batter into the pan and smooth the top with a spoon or spatula. Bake for about 45 minutes or until a toothpick comes out mostly clean. Cool for about 2 hours or until completely cool prior to cutting.
Notes
- Note: Nutrition information updated to reflect a change in an online calculation to 186 calories per serving.
- Make sure your oat flour is super finely processed, especially if you are using rolled oats at home and making flour from oatmeal.
- Storage: Store un-cut brownies at room temperature in an airtight container for up to 4 days. If you decide to cut the brownies they will dry out after 1-2 days.
- Freezer: You may freeze them by placing cooled brownies in a freezer-safe container and storing them in the freezer for up to 3 months.
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Meadow Conner says
I doubled the flour on accident, didn't use chocolate chips, and I made it in a rice cooker and it still tasted good (sometimes you really need brownies but you don't have a working oven). This is a five star in my book.
Lyndsey Piccolino says
This is amazing! I'm so glad you liked them!
marcela mantuano says
How can I substitute the butter on this recipe. Thanks
Lyndsey Piccolino says
I haven't tried other subs - I personally really like butter with it.
Jane says
Great recipe! I did reduce granulated sugar by 1/4 c. And replaced boiling water with 2 T brewed coffee plus used vegan butter. Excellent taste and texture. Thanks for an easy GF brownie.
Lyndsey Piccolino says
thanks Jane! I'm so glad you like it!
MaryLou Giuliano says
These were very tasty!! And they cut nicely after cooling! I accidentally left out the hot water. I was short on eggs so used one real egg and one chia egg. I cut the sugar by just an 1/8 cup. Oh my, they are delicious! I've always thought brownies from a mix taste like nothing but sugar. These taste like chocolate. I did grind up a couple of coffee beans while I was grinding my oat flour...I think the powdered sugar (since it has cornstarch in it) might be the key to the consistency being so nice, and not crumbly. Thank you for my new "go to" recipe.
Lyndsey Piccolino says
Hi MaryLou! Thank you so much for your kind words and review! I'm so glad you loved these brownies!
Carole says
I added some slivered almonds. They are super delicious. What is the fiber content?
Lyndsey says
Hi Carole! I am not sure. You may be able to try an online nutrition calculator for more info!
Vanessa says
What a fantastic recipe!! Made a batch of these and no one could tell it was with oat flour, and it disappeared so quickly!
Lyndsey says
I'm so glad you liked them! Thank you for the comment 🙂