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Vegan sweet potato brownie with oats

Oat Flour Sweet Potato Brownies

Servings 9 brownies
Calories 69kcal


  • 1/2 cup + 2 Tbsp oat flour
  • 2 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 200 grams sweet potato flesh (about one cup) peeled and cooked
  • 1 Tbsp melted coconut oil
  • 1 Tbsp maple syrup
  • 3 Tbsp milk of your choice (see Notes)
  • 1 tsp vanilla extract


  • It's important to begin with room temperature ingredients, as the coconut oil will seize and form clumps in the batter if it becomes cold.
  • Preheat the oven to 350 degrees.
  • Whisk the flour, cocoa, baking soda, and salt in a medium bowl.
  • In a separate bowl, mash the sweet potato and stir in the oil, maple, milk, and vanilla.
  • Pour the sweet potato mixture in with the dry mix and stir until well combined.
  • Oil a 7 x 5 inch baking dish and spread the batter evenly into the dish.
  • Top with chopped chocolate or chocolate chips, if desired.
  • Bake for 20-25 minutes (I like mine right at 20, even if they are a bit underdone).
  • Cool 5-10 minutes before cutting to ensure best structure.


Nutrition facts are based on using unsweetened almond milk. WW SmartPoints: 3


Serving: 1g | Calories: 69kcal | Carbohydrates: 11.2g | Protein: 1.5g | Fat: 2.2g | Fiber: 1.7g | Sugar: 2.8g