These gluten-free brownies are made with healthier ingredients that you can get at all grocery stores. And as an added bonus they are sweetened with bananas so there is no added sugar!

If you are celiac or have a gluten intolerance, make sure to buy certified gluten-free oat flour because oats are often cross contaminated with wheat.

Oat flour brownie squares stacked on top of each other on oat dusted parchment paper, with a bowl of cocoa and a banana 
 out of focus in the background

Recipe ingredient substitutions

Banana substitutions: Instead of using mashed bananas, you can swap it out for peanut butter or any other nut or seed butter.

Egg substitutions: Instead of eggs, swap it out for egg substitutes such as flax, chia or gelatin eggs.

Coconut oil substitutions: Instead of melted coconut oil, you could also use regular melted butter or melted vegan butter. Alternatively, you can use any other cooking oil of choice such as light tasting olive oil or avocado oil.

Cacao powder substitutions: I used raw cacao powder, but you can also use unsweetened cocoa powder. Cocoa has undergone processing which removes some of the nutrient density of the cacao bean. But they both work great and taste very similar!

Oat flour substitutions: Instead of using just oat flour, you could use a mixture of oat flour and oatmeal/rolled oats. You could also use a mixture of oat flour and a gluten-free flour blend.

Baking powder substitutions: Instead of baking powder, swap it out for 1/4 teaspoon baking soda.

Vanilla extract substitutions: Instead of liquid vanilla extract, you can also use ground vanilla bean powder or vanilla bean paste.

Stevia substitutions: Instead of stevia powder, you can also use liquid stevia drops. Or you can use a small amount of another sugar-free alternative such as monk fruit, erythritol, or xylitol. If you are okay with a bit of sugar, you can also use coconut sugar, brown sugar, cane sugar etc.

Overhead view of oat brownie squat batch placed on parchment paper surrounded by fresh ingredients

Recipe variations

Make your own oat flour: To make homemade oat flour, put your rolled oats into a food processor or high-speed blender and blend them on high until it turns into a fine flour.

Make these brownies sweeter: These healthy brownies are only sweetened with bananas and stevia, but if you’ve got a sweet tooth you can add a bit of additional coconut sugar, brown sugar, or white sugar. I wouldn’t suggest using liquid sweeteners such as pure maple syrup or honey because it may throw off the wet to dry ingredients ratio and you may not get the best results.

Add additional flavor: They are great on their own, but to snazz them up, you could also add dark chocolate chips (or dairy-free chocolate chips), walnuts, pecans, or espresso powder.

Make them less sweet: If you want to make these lower in sugar and carbs, you can swap the mashed bananas out for an equal amount of peanut butter, almond butter, cashew butter or other nut butters.

Dietary modifications

Make this recipe candida diet friendly: Swap out the bananas for almond butter or sunflower seed butter. Use 1/4 teaspoon of stevia powder instead of 1/8 teaspoon.

Make this recipe lower lectin: Swap out the oat flour for a grain free alternative such as almond flour, tiger nut flour, or cassava flour.

Make this recipe vegan: To make vegan brownies, omit the eggs and replace them with flax or chia eggs.

Make this recipe elimination diet friendly: Omit the eggs and replace them with flax, chia or gelatin eggs.

Make this recipe paleo/grain free: Instead of oat flour, swap it out for almond flour, tiger nut flour or cassava flour, or a combination of both. Or check out my cassava flour brownies recipe.

zoomed out view of stacked oat flour brownies with ingredients and more brownies in background

Recipe pairings

Pair these fudgy brownies with a scoop of ice cream, coconut whipped cream or even a scoop of peanut butter with sliced up banana.

Storage tips

Store your oat brownies in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 – 6 months. If you freeze them, when you are ready-to-eat them, take them out and let them thaw on the counter for a few hours or overnight in the fridge.

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Close up overhead view of oat flour brownies sprinkled with cocoa and dry oats

Banana Oat Flour Brownies Recipe (Gluten Free)

Tara Klippert
These gluten-free brownies are made with healthier ingredients that you can get at all grocery stores. And as an added bonus they are sweetened with bananas so there is no added sugar!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 9
Calories 147 kcal


  • KitchenAid stand mixer, food processor or large mixing bowl
  • Measuring cups and spoons
  • 9 x 9” glass baking dish
  • Parchment paper
  • Cooling rack


  • 2 bananas
  • 2 eggs
  • 1/3 cup coconut oil (melted)
  • 2 tsp vanilla extract
  • 1/2 cup oat flour
  • 1/3 cup cacao powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp stevia powder


  • Preheat your oven to 325°F.
  • In your food processor or stand mixer, beat your bananas until they form a thick paste. It's okay if there are still some small lumps left.
  • Then add all of your remaining wet ingredients including eggs, melted coconut oil, and vanilla extract and blend everything together until smooth.
  • Add all of your dry ingredients into your mixed wet ingredients including oat flour, cacao powder, baking powder and salt. Mix everything together until you get a smooth brownie batter.
  • Line your glass baking dish with parchment paper and transfer batter into your prepared pan. Use a spoon or spatula to smooth out the batter so that it is evenly distributed in the pan.
  • Bake your brownies for roughly 30 minutes or until a toothpick comes out clean. It should have a cake-like texture.
  • Let them cool on the cooling rack until they have reached room temperature. Then carefully remove them from the baking dish and slice them up into individual pieces.



Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.


Calories: 147kcalCarbohydrates: 12.3gProtein: 3.2gFat: 10gSaturated Fat: 7.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1gTrans Fat: 0gSodium: 175mgPotassium: 190mgFiber: 2gSugar: 3.4g
Keyword dairy free, gluten free, Low FODMAP, soy free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.