Can I leave out the chocolate?

Absolutely. The figs and banana provide plenty of sweetness and texture on their own.

What size pan works best?

An 8x8-inch pan gives the perfect thickness, but you can also use a loaf pan for thicker bars just increase the bake time slightly.

Are these brownies gluten-free?

Yes! Just make sure your oats are certified gluten-free.

Can I make them without bananas?

Yes, swap in applesauce or pumpkin purée, but the texture will be slightly more cake-like.

How do I keep them from sticking to the pan?

Line your baking dish with parchment paper and let it hang over the edges so you can lift them out easily after cooling. Yes, though the texture will be a little softer. Rolled oats hold up better and give more bite.

Fudgy Fig Pistachio Oat Brownies: Naturally Sweet

Description

These fig pistachio oat brownies are soft, chewy, and naturally sweetened with bananas and maple syrup. A one-bowl bake that’s perfect for breakfast, snack, or a wholesome dessert!

Ingredients

2 ripe bananas, mashed
1 cup rolled oats
⅓ cup chopped dried figs
2 tablespoons maple syrup or honey
¼ cup dark chocolate chips
2 tablespoons chopped pistachios
½ teaspoon cinnamon
Pinch of salt

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Instructions

Preheat oven to 350°F. Lightly grease or line an 8×8-inch baking dish.
In a large bowl, mash bananas until smooth.
Stir in oats, figs, chocolate chips, pistachios, maple syrup, cinnamon, and salt. Mix until well combined.
Spread the mixture evenly into the prepared pan and smooth the top.
Bake for 18–20 minutes, or until set and golden at the edges.
Let cool completely before slicing into squares. Store in a sealed container.

Notes

Use maple syrup and dairy-free chocolate chips for a vegan version.
Swap figs for dried cherries or dates if needed.
These freeze well wrap individually for easy grab-and-go.
Let cool fully before slicing for clean squares.
Optional: toast the pistachios for even deeper flavor.