Chewy baked almond butter oatmeal bars sweetened naturally and topped with dark chocolate. An easy yummy snack or healthy dessert, vegan and gluten-free!
Do not let the wholesome-ness of oatmeal and dates fool you into thinking these bars taste like health, they are rich and buttery like a damn cookie. And if you go the chocolate-coated + salt-sprinkled route (which you 110% should), you’re in for a bite of chewy-meets-snappy, salty-meets-sweet deliciousness.
This recipe was actually meant to be a cookie originally but the batter was just screaming BAKE ME AS ONE. So I did. Easier to make, easier to coat in chocolate, it was a good move.
And the ingredient list is super simple too, which leaves plenty of room for customizing. Swap almond butter for sunflower seed. Replace a quarter cup of the oats with chopped nuts or seeds. Throw in some cacao nibs or dried fruit or chocolate chips. These Chocolate Almond Butter Oatmeal Bars walk the line between snack and dessert perfectly. And I’m not here to tell you what to do, but I will say I LOVE them cold straight from the fridge (or even freezer). Just throwing it out there. Happy baking!
Chocolate Almond Butter Oatmeal Bars
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 bars 1x
- Category: snack
- Method: baking
- Cuisine: american
Description
Chewy baked almond butter oatmeal bars sweetened naturally and topped with dark chocolate. An easy yummy snack or healthy dessert, vegan and gluten-free!
Ingredients
- 1 cup (200g) pitted medjool dates
- 1/2 cup (100g) coconut oil*
- 1/2 cup (125g) almond butter
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup (60g) rolled oats
- 1/4 cup (30g) oat flour
- 1/2 cup (90g) dark chocolate chips, melted
Instructions
- Preheat the oven to 350ºF.
- In a food processor combine dates, almond butter, and coconut oil. Process to form a sticky paste.
- Add the oats, oat flour, baking soda, salt, and cinnamon. Process to combine.
- Press into a greased/lined baking pan (8×5″).
- Bake for 20-22 minutes at 350ºF.
- Cool, then top with melted chocolate and chill for at least 1-2 hours.
- Sprinkle with flaky salt, slice, and enjoy!
Notes
*Can sub nondairy milk, they will be a bit drier.
Nutrition
- Serving Size: 1 bar
- Calories: 319
- Sugar: 17g
- Sodium: 122mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
Keywords: vegan, gluten free, snack, breakfast, dessert, easy, healthy, sugar free
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Is there a substitute for oat flour?
Its such a small amount most flours will work here really, is there a particular one you had in mind?
How about coconut or almond flour? If not I have unbleached all purpose flour
All purpose would definitely work! Almond would be my second choice, you will likely need a bit more of it (1/3 cup at least) since its a lot more moist, but should be fine too 🙂
Thank you so much!
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It says you can sub non dairy milk at the end but there is no milk in the recipe?
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You can use milk instead of the coconut oil! Some of my readers prefer not to use oil so I tested them without too, but the coconut oil option will make them richer and yummier 🙂
i made some date paste according to the recipe on your website — would i be able to sub it in? not sure if i should go one to one as it was blended with water :))
I don’t recommend the water version here, it will make the bars much more gummy and squishy. The almond butter + coconut oil combo makes for a much tastier bar here!
This sounds like something to keep in my fridge always! Would you have a sub for the dates? Just found out this week that I have to let go of dried fruit due to allergen.
Aw bummer! It’s hard for me to say exactly how much sweetener you’d have to swap in here to make up for it and they might not hold together as well, but this recipe is similar and date free and I LOVE it: https://nataliejo.co/cookie-dough-protein-bars/
Thank you thank you thank you! I have been so confused lately as to what to replace 22 food items. Your help has been most appreciated!
Oh yes those are good, but homemade is always better and cheaper if you ask me! Let me know what you think Wendy 🙂
Made this and it was delicious just like all your other recipes. Literally everything I make from your blog turns out delicious, and now I have to make one of your desserts at least once every week haha. Thank you for all your recipes!! Also just a tip since a lot of your recipes require blended dates I started using this date paste instead:
https://www.amazon.com/dp/B0045RLTPE/ref=cm_sw_r_oth_api_i_cXflFbH4X5DKW
Way easier than blending mejdool dates and sweeter too!
Ah yay!! I am so happy you liked them Mary, and that makes me so happy to hear☺️ Oooh I’ve never tried store-bought date paste but does sound much easier and less blender cleaning, thanks for the tip!
Hi Natalie,
How long can you keep this bars? Thanks.
Mau
They can easily last a week or so in the fridge as long as they are sealed up well 🙂
Can somebody please tell me why this snack bar recipe is one of the tastiest things that have ever come out of my kitchen?? Seriously! HOW?
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Hahaha!! Favorite comment😂🙌 And I am soooooo happy you love them Carson!!
Hey Nat,
Once again a great recipe to take and make!
Like for the Cosmic Brownies, you say we can substitute Coconut oil with Non Dairy Milk but maybe Coconut Milk to keep some creamy texture (maybe full fat canned thick part or mixed?)
Thankd Nat!
Henri 😉
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