These oatmeal brownies are everything you want in a treat—decadent, rich, and irresistibly fudgy. Ready in just 40 minutes, they’re naturally vegan, gluten-free, and secretly wholesome!
We absolutely love baking with oats as they’re wholesome, versatile, and work well in a variety of recipes. Besides these brownies, we also use them in cozy favorites like applesauce oatmeal cookies, vegan baked oats, and our easy vegan 3-ingredient pancakes.
Just like my protein cinnamon rolls and chickpea cookies, these oatmeal brownies are one of my go-to desserts! I love enjoying a square as an afternoon pick-me-up, especially with a glass of protein iced coffee or a cozy soy latte.
💚Why you will love oatmeal brownies
- Incredibly fudgy and rich—no one will guess they’re secretly healthy
- Quick and easy to make with minimal prep
- Naturally vegan and gluten-free
- A great meal prep recipe that stores well and is freezer-friendly!
🍫What you will need
- Oats – Both quick or rolled oats work well. To keep this recipe gluten-free, use certified gluten-free oats. You can also swap them for an equal weight of store-bought oat flour.
- Cocoa powder – Go for a good-quality one for the best flavor. I love using Cacao Barry’s cocoa powder.
- Sugar – I’m using coconut sugar here, but white or brown sugar works just as well.
- Unsweetened applesauce – Acts as a substitute for eggs and oil, making the brownies moist and gooey.
- Cashew butter – Feel free to swap with any nut or seed butter like peanut, almond, tahini, or sunflower seed butter.
- Instant coffee – Boosts the cocoa flavor beautifully. You can leave it out or use a decaf version for a caffeine-free option.
See the recipe card for full information on ingredients and quantities.
✨Variations and add-ins
- Low sugar version – Replace up to ⅓ of the sugar with a sugar substitute like erythritol or xylitol. Avoid a full replacement to keep the brownies moist.
- Add your favorite mix-ins – Chopped nuts, dried fruit, or chocolate chips are all great options. For an extra indulgent treat, top with frosting or serve with ice cream.
- High protein version – I recommend checking out my vegan protein brownies or protein mug brownies.
🔪How to make oatmeal brownies
Step 1: Add oats to a high-speed blender (like Vitamix or Nutribullet) or a food processor.
Step 2: Blend until oats turn into flour. You might need to stop the blender to scrape down the sides once or twice.
Step 3: Transfer oat flour to a mixing bowl and add all dry ingredients. Stir to mix.
Step 4: Gently fold in wet ingredients until a smooth batter forms.
Step 5: Transfer brownie batter to a lined 8x8 square baking pan. Optionally, top with some chocolate chips.
Step 6: Bake the brownies in an oven preheated to 180C/350F for 20-25 minutes or until set. Let the oatmeal brownies cool completely before slicing.
✔Helpful tips
- Avoid overbaking – Oatmeal brownies can dry out quickly, so keep a close eye towards the end of baking! Once a toothpick comes out with just a few moist crumbs, they’re done.
- Let them cool – Allow the brownies to cool for at least an hour before slicing. Warm brownies are delicate and can crumble, so use a sharp, non-serrated knife for clean cuts.
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❄Storing suggestions
Fridge - These oatmeal brownies can be refrigerated in an airtight container for up to a week.
Freezer - To freeze, simply place them in a sealed container. They will stay well in the freezer for up to 3 months.
Reheating - For frozen oatmeal brownies, let them thaw overnight in the fridge or at room temperature for a couple of hours. If you like your brownies to be warm, heat them in the microwave for 10-second bursts or the oven for 5-8 minutes at 180C/350F.
📖 Recipe
Oatmeal Brownies
Ingredients
Dry ingredients
- 1 ½ cups oats quick or rolled (use gluten-free if needed)
- ¾ cup coconut sugar or another granulated sweetener of choice
- ¾ cup cocoa powder *
- 1 teaspoon baking powder
- 1 teaspoon instant coffee optional
Wet ingredients
- ¾ cup applesauce unsweetened
- ½ cup soy milk or any other kinds of milk
- ¼ cup cashew butter or another nut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180C/350F. Line a 8x8 baking pan with parchment paper.
- In a high-speed blender or food processor, place in oats and blend until a flour-like consistency forms.
- Transfer oat flour to a large mixing bowl along with all the dry ingredients. Mix well.
- Next, add in all wet ingredients until everything is well incorporated.
- Carefully pour brownie batter into the lined baking pan. Optionally, top with a handful of chocolate chips.
- Bake for 22-25 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
- After 10-15 minutes, remove brownies from the baking pan and transfer it to a cooling rack to cool down further, at least an hour.
- Once it is cooled down completely, slice them with a sharp non-serrated knife or plastic knife, and your oatmeal brownies are ready to be served!
Notes
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Donna says
Due to anaphylactic allergy to ALL nuts/seeds, do you think the nut butter could be replaced with oil (or vegan margarine)? Keen to give this a try as I love the healthier sound of this & I'm too fond of brownies! 😆😋
Jim Mee Sha says
Although I have yet to try it, I think a plant-based margarine (or vegan butter) will work!
Donna says
Found your reply after trialling rice bran oil😆 It's turned out well 👍 If I double the recipe would it bake in a 7x11, triple batch 9x13 perhaps or are my estimations off? Can you suggest baking times for double & triple batches? I cook for potlucks etc.
Jim Mee Sha says
If doubling the recipe, I would recommend using a 9x13 pan. As for the baking time, I would recommend checking on it at the 22 minute mark, baking longer if needed. Hope this is helpful!
Amelia says
Do you think substituting the nut butter for more applesauce in order to decrease fat would work?
Meesha says
I have yet to try that, but I think it will work! The brownies might turn out a bit dry due to the lack of fat.