Preheat the oven to gas 4 / 180C / 350F and line a 7" square cake tin or an 11 x 7 traybake tin with parchment
Pulse the oats in a blender or food processor until it becomes flour, then add the oat flour to a mixing bowl with the rest of the ingredients
Mix until you form a smooth batter then pour into the cake tin
Bake for 30 - 35 minutes or until firm on top when pressed with a clean finger
Let cool in the tin then refrigerate for an hour before removing from the tin and cutting into squares
These brownies can be individually wrapped and frozen for up to 3 months but are best kept fresh in the fridge for up to a week
Lovely with some buttercream icing! Mix 75g gold foil-wrapped Stork margarine block with 175g icing sugar and 1 tsp vanilla extract and spread over the top of the brownies before slicing
If iced, these are best consumed within 2 days
