The bars received over 10,000 likes on Instagram and hundreds of comments within minutes. I could not reply quickly enough.
Classic chocolate oatmeal fudge bar
For generations, oatmeal fudge bars have been a popular recipe at potlucks.
Does not make these standard versions of the treats healthy just because they include oatmeal.
Even by the standards of traditional desserts, many classic oatmeal fudge recipes, such as copycat recipes you can find on the internet for Starbucks’ famous oatmeal fudge bars, contain shocking amounts of sugar and butter.
Imagine one and 1/2 cups of butter, 2 cups of flour, and 2 cups of sugar. Not to mention the sugar in two cups of chocolate chip and a can of sweetened condensed Milk.
The traditional chocolate oatmeal bar is a recipe that screams for a healthier dessert.
The original recipe for oatmeal fudge bars needed to be updated so often that I decided to start from scratch.
These lighter oatmeal snack bars are dairy-free, gluten-free, flourless, and vegan. They are as chocolatey as they were initially.
Ingredients for chocolate oat bar
Imagine eating an oatmeal cookie sandwiched with chocolate fudge.
This is pretty much how this recipe tastes.
The BEST part? Oh, I almost forgot.
By adding peanut butter to the recipe instead of oil, I was able to make the bars more tasty and healthier.
They are all of my favorite foods combined into one dessert.
You can make these bars with many other options if you’re not a peanut butter addict, such as almond butter, coconut butter, or sun butter.
This recipe can be made with quick oats, quinoa, or spelled instead of oats. I haven’t tried steel-cut oats.
I prefer to use semi-sweet or dark chocolate chips. You can also twist the recipe using white or semi-sweet chocolate or peanut butter chips.
Not enough chocolate chips? As I did in the photo, you can substitute chocolate bars broken into equal amounts.
Chocolate oatmeal fudge bars serving ideas
Serve as a dessert or an after-school snack.
Oatmeal bars are also a trendy snack for game days. Watch the tray disappear when you set out a tray for your next Super Bowl or football playoff party.
Keep leftovers covered in a container. You can leave them on the counter in a cool and dry area for up to two days. Refrigerate leftover healthy snack bars for up to one week for optimal freshness.
You can freeze any leftover bars of oatmeal chocolate in an airtight container with wax paper or parchment between the layers.
Chocolate oatmeal bars
Line a square 8-inch pan with wax paper or parchment paper. Set aside this pan.
Stir the liquid sweetener (pure honey, maple syrup, or agave), water, vanilla, and the third cup of peanut butter in a medium bowl until smooth.
Add the rolled oats, salt, and salt. Transfer approximately two-thirds of the mixture into the pan. Put a second parchment sheet on top and press as hard as possible to evenly distribute the oats mixture into the bottom pan.
Remove the second parchment sheet.
Melt the chocolate chips in a separate bowl. If you’re unsure how to melt the chocolate, check out my Chocolate Covered Strawberries.
Pour this thick chocolate fudge mixture over the oatmeal crust in the baking pan and pour it on top. Pour the thick chocolate fudge over the oatmeal crust.
Sprinkle the remaining oats crumbles over the chocolate layer and press firmly down with a spoon or fork.
Cut the bars into squares by freezing or refrigerating them until firm.
Ingredients
Here’s the keto version
Pure maple syrup, honey, or agave nectar.
Half a teaspoon of salt
Substitute 1/3 cup peanut or other allergy-friendly butter for the regular 13 cups.
1 tbsp of water
1 tsp pure vanilla extract
4-8 oz of chocolate chips or sugar-free chocolate chips
Add 1/2 cup of peanut butter or other allergy-friendly sub.
Instructions
**The bars in the photo were made using fewer chips, and the bars in the video had a higher amount. You can choose! Line an 8×8-inch pan with parchment paper or wax paper and set it aside. Mix the maple syrup with 1/3 cup of peanut butter, vanilla, and 1,/4 cups of water until smooth. Add the oats, salt, and vanilla. Transfer approximately 2/3 of the mixture to the pan and press very hard, using a second piece of parchment paper to press the mixture evenly into the bottom. Melt the chocolate in a separate bowl with 1/2 cup of peanut butter. Stir until smooth. Pour evenly over the crust. Sprinkle the remaining oat crumbs on the chocolate layer and press down. Once the squares are firm enough to cut, refrigerate or freeze them.