Oatmeal Brownies No Flour, No Eggs, No Butter
These oatmeal brownies are rich, fudgy, and chocolatey brownies made without flour, eggs, or butter. They use oats, peanut butter, and cocoa powder to create a soft, chewy texture with a naturally sweet and wholesome flavor. Perfect for an easy one-bowl dessert or snack.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- ⅓ cup (80 g) peanut butter
- ½ cup (120 g) maple syrup
- ¼ teaspoon salt
- 2 cups (480 ml) milk of choice
- 1 teaspoon vanilla extract
- 2 cups (180 g) rolled oats
- ¼ cup (30 g) cocoa powder
- 1 tablespoon ground flaxseed (optional)
- 1 teaspoon baking powder
- ⅓ cup (60 g) chocolate chips (optional)
Instructions
- Preheat oven to 180°C (350°F) and line or grease an 8-inch baking pan.
- Mix peanut butter and maple syrup in a large bowl until smooth and well combined.
- Add milk, vanilla extract, and salt, and stir until fully blended.
- Add oats, cocoa powder, baking powder, and flaxseed if using, then mix until a thick batter forms.
- Fold in chocolate chips if desired.
- Pour batter into the prepared pan and spread evenly.
- Top with extra chocolate chips if desired.
- Bake for about 40 minutes or until set in the center.
- Allow to cool for 10–15 minutes before slicing into squares.
Notes
- Use rolled oats for best chewy texture.
- For smoother brownies, blend oats into oat flour.
- Adjust sweetness by adding more or less maple syrup.
- Let brownies cool fully for cleaner slicing.
- Store in fridge for longer freshness and firmer texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 230 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 5 mg
