Oatmeal Brownies

If you were married to me, like Sean, then you would know that one of the hazards of being my bed-mate is that I basically sleep like a hibernating bear-wolf and don’t take well to being disturbed. He tells me that sometimes it’s like trying to hug an angry baby, who swears at you. All punching arms and vitriol.

It’s not the cutest, but I seriously am not even aware of it…because I’M ASLEEP. Jeez, let a girl slumber, ya know?


Anyway, even though my R.E.M cycle is, obviously, super important to my unconsicous mind, I still feel a touch guilty at times, especially if I learn that one of my sleeping-wild-animal-angry-baby-punches actually makes contact. I don’t want to be a sleep-fighter, ya know? Not that Sean ever holds it against me — he thinks it hilarious, actually — but I still find it necessary to treat him and brownies are always a win with that guy.

These brownies are made with oat flour, buzzed up to a coarse meal in the food processor. They have the littlest bit of chew from the tiny nibs of oat throughout, with an intense chocolate flavor. I’m kind of in love with these brownies, they aren’t messing around when it comes to deep, dark, chocolatey goodness. I added some cinnamon and cayenne for some warmth and because I love spice and chocolate together. The brownies are a little bit crumbly, I suspect from lack of gluten, but I really think it lets their fudge-y nature shine. Not only are these brownies a chocolate dream, they can be certifiably gluten-free with a little attention to the ingredients. Just make sure your oats, chocolate, and cocoa powder were not processed in a plant with wheat/gluten products (i.e. read that label!).


Print Recipe

Oatmeal Brownies

Adapted from Sprouted Kitchen and Alice Medrich’s Best Cocoa Brownies

I made my own oat flour by simply processing it in a food processor. My flour was fairly coarse, which was fine with Sean and I, as we liked the chewy bits throughout the brownies. Process yours finely, or purchase it already milled from the store, if you prefer. I used 1/2 maple syrup and 1/2 sugar to sweeten this recipe, you can use all sugar if you want (brown or white). If you make sure to use oats that are guaranteed gluten-free (as well as cocoa and chocolate) these brownies are gluten-free friendly. Hurray! 

8 Tablespoons unsalted butter

4 ounces bittersweet chocolate

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup oat flour

Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.

In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days. [/recipe]


  1. says

    Hibernating bear-wolf and Ron Swanson sleep fighting.. OMG yes.. that had me crackin up.. These brownies look insane, must try.

  2. says

    I’m not much of a sleep-fighter but it is IM.POSS.IBLE. to wake me up. If there was any sort of natural disaster I’d need to escape from in the middle of the night, I’d be screwed.

    But about these brownies… YUMNESS.

  3. says

    Haha! I am with you girl! Just let me sleep! But then again if I was your husband I might just take the abuse for these brownies cause man they look and sound awesome!! I never thought to put oatmeal in brownies, but I love the idea. Holy YUM!

  4. says

    I just love Alice’s brownie recipe, so I am sure I would love this tasty upgrade! At least boys are used to punches and wrestling and stuff, right? :) Are you getting the impression that none of us feel sorry at all for Sean? :) We all know he’s a lucky dude!

    • says

      It’s my favorite brownie! Oh, he’s the oldest of 4 boys, so he can handle it…haha, I don’t really feel all that bad about it either!

  5. says

    I always crave these brownies! So good. I will have to try it with some maple syrup. I try to only make them for special occasions because Hugh and I can put away a tray more quickly than I care to admit. Lovely photos too!!

    • says

      they are SO good! I’m so glad you posted that recipe, I would have never thought of using oats in brownies but now it makes total sense. Thank you, Sara!!

  6. says

    Haha! I don’t quite punch my boyfriend when we’re sleeping, but I DO steal all the covers routinely. Which he likes to guilt me for. But like you said…I can’t help it, I’m asleep! Let a girl slumber!

    These look amazing!! Maybe I’ll make these for my bf as an apology… :)

  7. Jamie says

    This is the 3rd time making these brownies…they are literally in the oven now! :) This time I omitted the cayenne and added walnuts pieces to the batter…trying somethin’ different :) Thanks!

  8. Katie McKechnie says

    I was researching oatmeal brownies as I had an inspired idea to create Cranachan brownies (Scottish dessert with cream, oatmeal, honey, whisky and raspberries- simple, but oh so amazing!) and was wondering how on earth I would incorporate the oats. You have given me the answer!

    These look marvellous and I can’t wait to try them :)

  9. says

    I made these last night– very fudgy brownie.

    I subbed one large banana for maple syrup, and used little sugar (I love dark, intense chocolate). 25 minutes was just enough for the edges to shrink away from the pan, and for the top to be smooth and firm. But even when they are are cooled, the brownies don’t slice perfectly cleanly. It’s pretty good, but perhaps because of my lack of sugar, I felt it needed more substantial amounts of oat flour to give it a bit more bite and less smooth mush. For more chew, I would use less oil as well.

    Thanks for the recipe!


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