Flourless Rolled Oat Pumpkin Brownies

Name: Flourless Rolled Oat Pumpkin Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 Brownies
Ingredients: 1 1/2 cups Rolled Oats *; ⅔ cup raw cacao powder; 1/2 tsp baking powder; ¼ tsp baking soda; 1 tsp pumpkin pie spice or ground cinnamon; ½ tsp sea salt; 1 15-oz can pumpkin puree**; 3 eggs; 1/4 cup avocado oil or melted coconut oil or butter; ⅔ cup pure maple syrup; ⅔ cup chocolate chips

User Reviews

4.6

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
16 Brownies
Calories
127 kcal
Course
Main Course
Cuisine
American

Flourless Rolled Oat Pumpkin Brownies

Tyler Espinosa

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Warmly-spiced gluten-free pumpkin brownies made dairy-free, refined sugar-free, and healthier? What could possibly be better??

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Ingredients

Servings

1 1/2 cups Rolled Oats *
⅔ cup raw cacao powder
1/2 tsp baking powder
¼ tsp baking soda
1 tsp pumpkin pie spice or ground cinnamon
½ tsp sea salt
1 15-oz can pumpkin puree**
3 eggs
1/4 cup avocado oil or melted coconut oil or butter
⅔ cup pure maple syrup
⅔ cup chocolate chips optional

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” pan with parchment paper.
Add the oats to a high-powered blender and blend on high until a flour forms.
Add the remaining ingredients to the blender except for the chocolate chips and blend until combined. Stir the chocolate chips into the batter.
Pour the brownie batter into the parchment-lined pan and spread it into an even layer. If you’d like, sprinkle more chocolate chips on top.
Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the brownies are set up and feel firm when you gently poke them in the center.
Allow the brownies to cool for at least 15 minutes before slicing and serving. Note: the brownies will stick to the knife, so you can wipe the knife off with a paper towel between slices.
If you’d like, sprinkle the brownies with coarse sea salt.

Notes

*You can replace the rolled oats with oat flour, but the recipe has not been tested yet using any other flour. If you test the recipe using a different flour, feel free to leave a comment below letting us know!
**You can replace the canned pumpkin with 1 ⅔ cups cooked and mashed sweet potato, butternut squash or other winter squash. Note that if you do use homemade roasted and mashed pumpkin, sweet potato, or butternut squash that the brownies will turn out denser, as canned pumpkin tends to have more water content than home cooked squash or potato. For me, dense brownies are great but if you're looking for cakey brownies, stick with the canned pumpkin.