Oat Flour Blondies

So chewy. So flavorful. Rarely do you hear a blondie described as such but these are it: made with oat flour, in ten minutes and in one bowl. 

 

oat flour blondies

Gluten Free Blondies, Because Yum

I am a little obsessed with oat flour. I use it to make pancakes, waffles and have been using it my chocolate chip cookies for years (I pretend it’s to add nutrition but really I just love the flavor). In these blondie bars oat flour is especially wonderful because where most blondies are a bit dry and flavorless, making them brownies’ inferior cousin, these will rival your favorite brownie no joke. They are moist, full of flavor and super chewy. I put mine in the fridge for about an hour and, cold they were incredible. I would eat these bars without the chocolate and that is saying something. 

 

Ingredients for Oat Flour Blondies 

Butter: Cannot be substituted with an oil. The combination of butter and brown sugar is the base of a good blondie (what gives them that butterscotch flavor). If you want to brown it see the FAQ below. 

Brown sugar: Light or dark is fine. Don’t substitute with granulated or the bars will be quite dry and lacking in flavor. 

Eggs: Whole and large. No substitutions. 

Oat flour: Use store-bought oat flour rather than ‘homemade’.  You can also toast the flour for more flavor: 350 F, spread out onto a cake pan for about 10 minutes. No substitutions here as this is the star of our bars!

Chocolate chips: Dark good quality chips although really whatever you like best will work here. 

Salt & vanilla: Both of these give flavor to the bars, don’t skip them. 

How to make Oat Flour Blondies 

  1. Partially melt the butter. 
  2. Add the sugar and melt the butter fully and whisk to combine. 
  3. Whisk in the flavorings and eggs. 
  4. Fold in the flour and chocolate. 
  5. Bake! 

 

FAQ on Oat Flour Blondies 

Can I brown butter for oat flour blondies? 

The flavor of brown butter here is actually really good. The reason I don’t do it for this recipe is that it does compromise the moisture level and chewiness factor. If you would like to brown the butter, brown more than you need for the recipe and then measure it out according to what’s listed below. 

Can I make my own oat flour? 

Homemade oat flour is almost impossible to get as fine as store-bought, it is also made from whole oat groats (so before it’s husked) and in Stella’s words “provides more thickening power“. I definitely recommend and prefer store-bought. Arrowhead Mills makes a wonderful oat flour. 

Can I make blondies eggless? 

I would look into flax eggs if I were to do it, but I can’t guarantee it’ll yield a good result. Your best bet is to find a recipe designed to be eggless. 

How best to store blondies? 

In an airtight container. 

Can I make blondies ahead of time? 

Yep! These taste great for days and keep a nice chew. See above for storage suggestion. 

 

Recipe for Oat Flour Blondies 

oat flour blondies

Oat Flour Blondies

So chewy. So flavorful. Rarely do you hear a blondie described as such but these are it: made with oat flour, in ten minutes and in one bowl. 
4.88 from 16 votes
Prep Time 10 mins
Cook Time 29 mins

Equipment

  • square metal pan 8" or 9"

Ingredients
  

  • ¾ cup butter 170g
  • 1 ½ cups light brown sugar 300g
  • ¾ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg plus 1 large yolk
  • 1 ¾ cups oat flour 190g
  • 1 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 F. Grease an 8 or 9” square pan and line with two parchment slings (one on each side).
  • Set the butter in a large heatproof bowl and melt the butter in the microwave for about 1 minute, it shouldn’t be fully melted.
  • Add the sugar and stir to combine, return to the microwave for another 30 seconds. Whisk the mixture quickly until it gets shiny and cohesive. Add the salt and vanilla and whisk to combine.
  • Add the egg and yolk and whisk for a full minute, the mixture will turn glossy. Sprinkle in the oat flour and chocolate chips and fold with a rubber spatula.
  • Pour batter into the prepared pan and bake for about 30-35 minutes, until the center puffs up a bit and a cake tester comes out with bits but is not gooey. Let cool in the pan and slice once firm.
  • Store in an airtight container. They’ll be nice and chewy for days. If you like you can store these in the fridge, they are chewy and fudge like when cold.
Tried this recipe?Let us know how it was!

 

 

 



12 thoughts on “Oat Flour Blondies”

  • 5 stars
    Perfectly chewy and delicious, but so simple!
    Perfect recipe as is, of course, but also versatile. I’ve made a couple times. I took the gamble on homemade oat flour as I keep a large amount on hand, and it turned out well for me.
    I also have tried browned butter, using the following method to guard against the moisture loss Sam mentions: Weigh out the butter in your pan, an. Brown and cool partially, then add to your baking bowl, weighing the grams of the finished browned butter. Then, add water to make up the difference of the original grams called for, since water is what evaporated from the butter during the browning process. (You should have no more than 170 grams of browned butter + water in your baking bowl before you add the brown sugar and continue with the recipe.) I’m sure there are differing opinions here but this method has worked well for me in this and other recipes, thankfully!
    I’ve also tried omitting chocolate and adding 2-4 Tbsp sprinkles for funfetti blondies; it works!

  • 5 stars
    Another winner from Sam! This recipe is so simple but produces such complex flavor. The oat flour is a terrific GF option and goes so well with brown sugar and dark chocolate. I added flaky salt on top just for fun. Thank you Sam!!

  • 5 stars
    These are absolutely amazing – so fudgy and buttery! I used blended oats in lieu of oat flour, and it still came out delicious.

  • 5 stars
    Super easy-to-follow instructions! I love the flavor and texture of the oat flour. I made sure to get good chocolate too. It was a hit with my coworkers!

    • 4 stars
      The taste on these is great. The texture in the middle is more greasy and squishy than I’d like, but I might test adding more flour to see if the texture is a little better. Good stepping stone recipe though, thank you!

  • 5 stars
    Made these today, but did in fact make my own oat flour for the recipe and they were perfection. I ground Quaker old fashioned oats in my regular vita-mix (pulsing working best!) until they became a fine flour. Easy peasy and these blondies could not have been better! Will be my go-to recipe, thanks!

  • 5 stars
    These were sooooo good. Lots of butterscotch flavor. They came together very easily, I even started with one stick of frozen butter. I had AP flour and they were delicious. I can’t wait to try again with proper oat flour.

  • 5 stars
    I whipped these up almost in less time than it took the oven to preheat! Taste and texture were both spot on, I really enjoyed the chewy corner piece. I used 3/4 tsp Diamond kosher salt in the dough and a sprinkle of Maldon on top before baking. I’d hold back some chocolate chunks next time to place on top of the batter after scooping it into the pan to get the glamor shot like Sam’s.

    • 5 stars
      I made these & they came together so fast! I swapped about a quarter cup of the chocolate chips for butterscotch chips and they turned out great!

  • 5 stars strictly from your descriptive sharing how moist this will be. Is it possible to get your preferred brand of the oat flour, which seems so important to your recipe….I really want to make these in the coming week. If you feel there is no difference in the various oat flours out there, I guess that will suffice. Thank you for your site.

    • Hi Jeff! I use arrowhead mills (I usually find it at whole foods in the baking isle for $3.50 a bag, less if it’s on sale). Looking forward to you making them, hope they live up to that description!

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