3 Ingredient Oatmeal Brownies
These oatmeal brownies are rich and fudgy. They are just 3 ingredients and don't need any wheat flour, eggs, dairy, butter or oil.
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).
Serving: 1brownie, Calories: 124kcal, Carbohydrates: 19g, Protein: 0.4g, Fat: 6g, Saturated Fat: 4g, Sodium: 0.1mg, Fiber: 2g, Sugar: 12g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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