Oatmeal Brownies | No Flour, No Eggs, No Butter
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A healthy oatmeal brownies recipe that anyone can make at home. These oat brownies are vegan, free of processed sugar, eggless, doesn’t contain butter or flour. Perfect guilt-free dessert.
Oat Brownies: Video Recipe
First things first, watch the full video recipe to learn how to make the oat brownies! This step-by-step video tutorial makes the process easy to follow, with tips and tricks to ensure perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! đ
Why You’ll Love Oatmeal Brownies đ„°đ«
These healthy oatmeal brownies are a perfect balance of wholesome and delicious! Made with simple ingredients like oats, peanut butter, and maple syrup, theyâre naturally sweet, chocolatey, and easy to make. Perfect for a guilt-free treat or snack! đ
- Vegan and gluten-free friendly đ±đ
- Naturally sweetened with maple syrup đ
- High in fiber and packed with nutrients đȘ
- Eggless and perfect for allergen-free baking đ„đ«
- Easy to make with just one bowl đ„Ł
- Deliciously chocolatey and satisfying đ«đ€€
- Customizable with your favorite add-ins đ°đ
How to Make Oat Brownies Even Better?
These oatmeal brownies are excellent as they are, but thereâs always room to level up! Based on feedback from my YouTube community, swapping rolled oats for oat flour creates a smoother, more cake-like texture while keeping all the healthy goodness intact. So here is a list of thing you can do to upgrade your healthy oat brownies:
- Swap rolled oats with oat flour for a smoother, cake-like texture đ„
- Add chopped nuts for extra crunch and flavor đ°.
- Swirl in a spoonful of almond butter for a creamy twist đ„.
- Mix in dried fruits like cranberries or chopped dates for natural sweetness đ.
- Sprinkle a pinch of sea salt on top to enhance the chocolatey flavor đ§đ«.
Common Questions
Yes! Swapping rolled oats for oat flour will give the brownies a smoother, more cake-like texture while maintaining the same great taste. Use the same quantity (2 cups/180g).
Yes, simply replace peanut butter with a nut-free alternative like sunflower seed butter. Also, skip any optional nut toppings.
Any milk works well, including almond milk, soy milk, oat milk, or regular dairy milk. Choose what fits your dietary needs or preferences.
Yes, you can use honey, agave, or date syrup. For a sugar-free option, try monk fruit or stevia syrup. Adjust sweetness to taste!
More Healthy Recipes
Oatmeal Brownie | No Flour, No eggs, No Butter
Equipment
Ingredients
- â cup (80 g) Homemade Peanut butter or store-bought
- œ cup (120 g) Maple syrup
- Πteaspoon Salt
- 2 cups (480 ml) Milk of your choice
- 1 teaspoon Vanilla extract
- 2 cups (180 g) Rolled oats
- Πcup (30 g) Cocoa powder
- 1 tablespoon Ground flaxseed optional
- 1 teaspoon Baking powder
- â cup (60 g) Chocolate chips optional
Instructions
- Preheat oven to 180C (350F). Prepare 8-inch (20cm) square baking pan.
- In a large bowl mix peanut butter and maple syrup until smooth.
- Add milk, salt, vanilla extract and mix until smooth.
- Add oats, cocoa powder, ground flaxseeds, baking powder and mix until combined.
- Add chocolate chips and stir.
- Pour the batter into prepared pan, sprinkle some chocolate chips on top and bake for 40 minutes or until set.
- Allow to cool for at least 10 minutes before serving.
Video
Notes
- Oats: for a smoother consistency, I highly recommend using quick oats or even oat flour (blended oats).
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe, which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations, read the article.
- Storage: Store oatmeal brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Let frozen brownies thaw at room temperature before serving!
Loved this recipe! Unfortunately, chocolate gives me migraines so used Carob powder. I did not have plant milk on hand and only had thick cut oats so put 2 cups water Plus oats and flax seed into my Vitamix and blended for a few seconds and made oat milk and chopped up the oats at the same time. I used white chocolate chips. The batter felt thin for brownies but baked up perfectly! Will make again.
Will adding nuts change the ingredients?
Not at all, just don’t add too much. 1/4-1/2 cup of chopped nuts should be enough.
Hi David,
Great recipe but I did have one problem in that the brownies did not hold together well. My only substitution was ground sunflower seeds instead of flax. The milk I used was whole and the oats were standard rolled ones, not instant or toasted. I wonder, should the oats have been precooked?
Hi! Thank you so much for trying the recipe and for the detailed.
The oats shouldnât be precooked; theyâre meant to go in raw. They soften and bind as the brownies bake and cool.
The most likely reason they didnât hold together is the substitution of ground sunflower seeds for flax. Flax acts as a natural binder (it forms a gel when mixed with liquid), while sunflower seeds donât create that same âstickyâ structure, so the brownies can crumble more easily.
For the best texture, I actually recommend using oat flour rather than whole rolled oats, it absorbs liquid more evenly and helps the brownies hold together better. (You can make it at home by blending rolled oats into a fine flour.)
If youâd like to try them again, a few tweaks can help:
*Use ground flax (or chia seeds) instead of sunflower seeds
*Let the batter rest 5â10 minutes so the oats/oat flour hydrate
*Allow the brownies to cool completely before slicing.
I also had crumbly bars. My mixture looked thinner than pictured after I added the milk. I did let the mixture sit 15 minutes before baking. Let it cool before cutting. I had to make some balls out of the crumbly mix. Not happy!!
Thanks, just tried them again and ground the oats into oat flour, also ground the flaxseeds. The result is great. I love these brownies!!
We need to watch our sugar. Would a 1/4 cup of maple syrup work?
Yes, you can reduce it to Πcup of maple syrup, but just know the brownies will be less sweet and slightly less moist. You can also add a splash of milk instead.
Hi David, This recipe is FANTASTIC. I have made it multiple times. If there are others like me who were concerned about the sugar content related to the Maple Syrup, it adds only 6 grams of sugar per square. I calculated all the ingredients (the only substitutions were that I used “Simply Jif” and for chocolate chips used the mini dark chocolate chips, both of which have a lower sugar content). Per square, I came up with 10 grams of sugar. Leaving off the chocolate chips brings the recipe down to only 8 grams of sugar. I think these these are just as healthy, if not more so, than my bowl of morning oatmeal.
Made them last night according to the recipe, with coconut milk as my milk choice, after pulsing the weighed oats in the food processor first. Delicious! Next time I’ll try with almond butter so my friends with peanut issues will try them. This was my first recipe to try after finding this site. Now I’m hooked!
I made these today just to try something new. Very yummy but have to eat them with a fork. Thought they were set when I pulled them out of the oven, but after cooling, not quite as set as yourâs on the video. Also, my batter was a little wetter looking than yours to start with. I do weigh my ingredientsâŠ. Would welcome any thoughts. Will definitely be making again. đ
Thank you so much for trying the recipe and for sharing your experience! đ Sometimes the texture can vary depending on the type of oats (quick oats, rolled oats, or oat flour), or the type of peanut butter used. If your batter looks wetter, try letting it sit for 5 minutes before baking so the oats can absorb some of the liquid. You can also add 2â3 extra tablespoons of oats or bake a few extra minutes until more set. Letting them cool completely (or even refrigerating) also helps them firm up. Iâm so glad you still enjoyed the flavor, and love that youâll be making them again!