These oatmeal brownies are rich, fudgy and full of chocolate flavor. They are just 3 ingredients and don’t need any wheat flour, dairy, eggs, butter or oil. The brownies are easy to make and store well.
I’ve been surrounded by chocolate candy recently and wanted to make something slightly better for me than the chocolate bars I’ve been tempted by. These brownies are so rich and fudgy. I also love that they are gluten-free, vegan and dairy-free, making it a good recipe to serve to others with dietary restrictions.
Ingredients
- Semi-sweet chocolate chips
- Bananas
- Oat flour
Semi-sweet chocolate chips: Semi-sweet chocolate chips are melted down to create the base for these brownies. They are what gives these brownies their rich chocolate flavor. Use dairy-free semi-sweet chocolate chips if you need these brownies to be dairy-free. Make sure to use semi-sweet chocolate and not milk chocolate or white chocolate because the brownies will not set with milk or white chocolate.
Bananas: You will need to use extra ripe bananas. Extra ripe bananas are sweeter and easier to mash. The bananas need to be mashed until only tiny lumps remain. Need a substitute for bananas? I also have a brownie recipe made with pumpkin.
Oat flour: Oat flour is used to help provide structure for these brownies. Without the oat flour the brownies won’t hold together very well because they are so fudgy. If you don’t have oat flour, you can also add rolled oats or quick oats to a food processor or high-powered blender and pulse them until they become the consistency of flour. If you need the brownies to be gluten-free, make sure to use gluten-free oat flour (or gluten-free oats if making your own oat flour).
How to Make Oatmeal Brownies
The chocolate chips and bananas are first heated and mixed together until the chocolate chips are melted and smooth. The oat flour is then whisked in. If you want to add mix-ins like chocolate chips or nuts, add them in. I added chocolate chips because I love having bites of chocolate when eating brownies. The brownie batter is then poured into your prepared baking pan and ready to be baked. The brownies will need about 30 minutes in the oven. Once cooled, they are ready to cut and serve.
Brownie Texture
These brownies have a very fudgy texture. They are not cakey or chewy brownies. I added in some chocolate chips for more texture and you can also add other favorite brownie mix-ins like dried fruit or nuts.
More Easy Brownie Recipes
3 Ingredient Oatmeal Brownies
Ingredients
- 1 cup (176 g) semi-sweet chocolate chips
- 1/2 cup (119 g) mashed very ripe bananas mashed until no lumps remain
- 3 tbsp (24 g) oat flour see note on how to measure
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- Add chocolate chips and mashed bananas to a large microwave-safe bowl. Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Switch to a whisk and mix until the batter becomes uniform in color. You can also melt the chocolate on the stove using the double boiler method.
- Stir in oat flour and mix with whisk until oat flour is fully and evenly incorporated into the batter. If adding any mix-ins, like additional chocolate chips, stir them in now.
- Pour batter into the prepared pan. Bake for about 30 minutes or until the surface of the brownies looks mostly cooked. The brownies will not look fully set because they are supposed to be very fudgy. Let the brownies cool before cutting and serving. Store any uneaten brownies in the fridge and reheat before eating.
Notes
- When measuring the oat flour, first stir the oat flour in its package to loosen it. Then scoop up 1 tbsp and level off the surface with a knife. Repeat with the remaining 2 tbsp. This will help ensure you use the correct amount of oat flour and don't overpack it.
- Make sure the bananas are well mashed. I recommend using a whisk to mash them. The bananas should have no lumps or only very tiny lumps remaining.
- The 1/2 cup bananas should be measured after they are already mashed.
- You can also puree the bananas in a food processor or blender if you don't want to mash them.
- Use dairy free semi-sweet chocolate if you need the brownies to be dairy-free or vegan. I used Kirkland's dairy free semi-sweet chocolate chips. Make sure you use semi-sweet chocolate and not milk or white chocolate.
- You can add additional semi-sweet chocolate chips if you want to have chocolate chips in your brownies. For the ones in the photos, I stirred in milk chocolate chips instead of semi-sweet for some color variation.
- Make sure your oat flour is gluten-free if you need the brownies to be gluten-free.
- You can double the recipe and bake in a 8 x 8 pan if you need more brownies. Baking time will be slightly longer than 30 minutes (around 35-40 minutes).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Would like to see gluten free recipes.
We have a lot of gluten-free recipes you might like!
Your recipes are easy , no mess. prepare, bake, clean for a guy, wife happy about the kitchen.
I’m so glad you enjoy them! Thank you for the kind words
These sound great, especially since they’re fudgy! Have you tried them with dark chocolate chips? I don’t use semi-sweet chocolate since it’s too sweet for me/sugar isn’t my friend.
I have not tried them with dark chocolate chips since it’s not as common to find them. They may work, please let me know if you try!
Look delicious ? I can wait to try this recipe
We hope you love them!
Will it taste of banana?
Yes you will taste the banana as well as the chocolate
Can this be made using dates in lieu of bananas?
Sorry we haven’t tried it – mashed dates have a very different consistency compared to mashed bananas, so not sure how it will work.