Make these soft, chocolatey, super fuzzy NO BAKE chocolate oatmeal fudge bars!
One bite of chocolate and people instantly fall in love with the recipe!
When I first posted the bar on Instagram, it quickly received over 10,000 likes and hundreds of comments. I couldn’t answer fast enough.
Since then, chocolate oatmeal fudge bars have grown in popularity.
Also Try These Vegan Chocolate Chip Cookies
Above – Watch the step-by-step chocolate oatmeal bar recipe video
Classic Chocolate Oatmeal Fudge Bar
Oatmeal fudge bars have been a favorite potluck recipe for generations.
However, just because it contains oatmeal no Make the standard versions of these treats a healthy choice.
Many classic oatmeal fudge bar recipes, including the copycat recipe you can find online at the famous Starbucks oatmeal fudge bar, contain a surprising amount of butter and sugar even by traditional dessert standards. It is
Consider 1.5 cups butter, 2 cups flour, and 2 cups sugar. Not to mention 2 cups of chocolate chips and all the sugar in a can of sweetened condensed milk.
If there’s a recipe that turns into a healthy dessert, a traditional chocolate oatmeal fudge bar is the way to go.
So many aspects of the original oatmeal fudge bar recipe needed updating that I decided to start completely from scratch.
These lightweight oatmeal snack bars can be made dairy-free, flour-free, gluten-free and vegan. And they are chocolates that taste just as good as the original.
For the breakfast version, make a baked oatmeal bar
Chocolate Oatfudge Bar Ingredients
If you’ve never had an oatmeal fudge bar, imagine eating a homemade oatmeal cookie sandwich with a smooth layer of chocolate fudge in the middle.
That’s what this recipe tastes like.
Oh, and I forgot to mention the best part.
Instead of using oil in the recipe, I made the bars even tastier and healthier by adding peanut butter.
Basically, one dessert on hand contains all my favorite foods.
If you’re not a peanut butter addict like me, there are plenty of alternative options for these bars, including almond butter, cashew butter, coconut butter, and even sun butter.
The recipe works with rolled oats, quick oats, or oat-free substitutes such as quinoa or spelled flakes.
I like to use dark or semi-sweet chocolate chips.Or try using white chocolate chips or peanut butter chips for a twist.
No chocolate chips on hand? You can substitute the same amount of crushed chocolate bars used in the photo above.
Chocolate Oatmeal Fudge Bar Serving Ideas
Enjoy as an after-school snack or weekday dessert.
Oatmeal bars are also a very popular game day snack. Have the tray ready at his next soccer playoff or Super Bowl party and watch the entire tray disappear.
Store leftovers in a container with a lid. A day or two in a cool, dry place is fine. For optimal freshness, we recommend refrigerating leftover Wholesome Snack Bars for up to 1 week.
Alternatively, freeze leftover oatmeal chocolate bars in an airtight container with parchment or wax paper between each layer of the bar for up to 2 months.
How to make a chocolate oatmeal bar
Line an 8-inch square mold with parchment or wax paper. Set this pot aside.
In a medium mixing bowl, stir liquid sweetener (pure maple syrup, honey, or agave) with water, vanilla extract, and 3 cups peanut butter until smooth.
Stir in rolled oats and salt. Transfer about two-thirds of this mixture to the prepared pan. Place a second sheet of parchment on top and press the oat mixture into the bottom of the pan as hard as you can.
Remove the second sheet of parchment.
In a new bowl, carefully melt the chocolate chips. (If you don’t know how to melt chocolate, see our chocolate-covered strawberries post.)
Stir in remaining ½ cup nut butter until smooth. Pour this rich chocolate-fudge mixture over the oatmeal crust in a baking pan.
Finally, sprinkle the remaining oat crumble over the chocolate layer and press down firmly with a fork or spoon.
Refrigerate or freeze bars until firm enough to cut into squares.
You can also make the popular black soybean brownie
- 2 3/4 cup quick oats, or here is the keto version
- 1/2 cup pure maple syrup, honey or agave
- 1/2 teaspoon salt
- 1/3 cup peanut butter or allergy friendly sub
- 1 tablespoon water
- 1 teaspoon pure vanilla essence
- Four – 8 oz chocolate chips or unsweetened chocolate chips
- 1/2 cup extra peanut butter or allergy friendly sub
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**The bar in the photo was made with less chocolate chips and the bar in the video was made with more chocolate chips.Line 8×8 pan with parchment or wax paper and set aside. Stir in maple syrup, 1/3 cup peanut butter, water, and vanilla until smooth. Stir in oats and salt. Transfer about 2/3 of the mixture to the pan and press down very well, using a second sheet of parchment to press evenly against the bottom of the pan. Dissolve carefully. Stir until smooth. Pour this evenly over the bread crust. Sprinkle remaining oat crumble over chocolate layer and press down. Refrigerate or freeze until firm enough to cut into squares.nutrition information
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