Flourless Rolled Oat Pumpkin Brownies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
16 Brownies
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Calories
127 kcal
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Course
Main Course
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Cuisine
American
Flourless Rolled Oat Pumpkin Brownies
Description
This recipe uses rolled oats ground into flour as the base, making it flourless but still structured. The pumpkin puree keeps the brownies moist and dense, contrasting with the slight chew from oat flour. Cocoa powder and pumpkin pie spice provide rich chocolate and warming spice notes, while maple syrup sweetens naturally.
Mixed with eggs and avocado oil, the batter is baked until set but still soft in the center. Chocolate chips folded into the batter add pockets of melted chocolate, enhancing the indulgence and depth of flavor.
These brownies are suitable as a seasonal treat or anytime dessert. They are best allowed to cool before slicing, as the texture firms up and gets less sticky. Sprinkling coarse sea salt on top after baking can brighten the chocolate and pumpkin flavor.
The recipe notes indicate that substituting homemade pumpkin or squash puree may produce a denser result than canned pumpkin, which is preferred for a lighter texture here. Oat flour substitutions are not fully tested but rolled oats ground to flour work well.
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 salt sea salt
- 1 pumpkin puree 15-ounce can
- 3 egg
- 1/4 cup avocado oil or melted coconut oil or butter
- ⅔ cup pure maple syrup
- ⅔ cup chocolate chips optional
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
- Using canned pumpkin puree helps maintain moisture for a tender, less dense brownie.
- Allow the brownies to cool 15 minutes before slicing to prevent sticking; wiping the knife between slices makes clean cuts easier.
- Coarse sea salt sprinkled on top can enhance the chocolate and pumpkin flavors.
- Substitutions like mashed sweet potato or butternut squash work but change texture and density.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Brownies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1of 16 | |
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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