Chocolate Almond Butter Oatmeal Bars

These Chocolate Almond Butter Oatmeal Bars are made with gluten-free oatmeal, dairy-free chocolate, and your choice of sweetener! Make them in an 8×8 pan for really thick bars or in a 9×9 pan for a thinner, crunchier consistency. {Vegan + Soy-Free + Gluten-Free}

I cannot tell a lie. Recipes for oatmeal bars topped with a layer of chocolate kept popping up on my social media feeds. I couldn’t escape the allure. But I needed to find a way to make these chocolate almond butter bars gluten-free, dairy-free, and soy-free. I also wanted them to taste like a regular dessert treat. It took several tries to get it right. And now, we finally have Chocolate Almond Butter Oatmeal Bars! 

The girls have been going nuts for them.

We all have our favorite variations. I like the thinner bars in a 9×9 pan. The girls enjoy chomping on the thicker version, made in an 8×8 pan. K-Hubs eats whichever version is stored in the fridge!

So grab a pan and let’s get our treats on!

CHOCOLATE ALMOND BUTTER OATMEAL BARS INGREDIENTS:

• Coconut oil. If you dislike the coconut-y flavor, then look for a neutral-flavored brand. The coconut oil will help hold all the ingredients together.
• Almond butter. For delicious results, look for a brand that uses roasted almonds and few (if any) other ingredients. A thinner almond butter consistency will be easier to work with. I like Costco’s Kirkland brand almond butter. You can also use another nut butter o choice. Sun butter and cashew butter would work.
• Agave nectar. This is perfect for a vegan variation. However, you can also use 100% pure honey (paleo) or maple syrup (paleo and vegan). Please keep in mind, each one provides a different level of sweetness (with agave nectar being about the sweetest of the three).
• Coconut sugar. I add 1-2 tablespoons to the saucepan while the ingredients melt together.
• Vanilla. Add some to the saucepan and save a small portion to add to the melted chocolate topping. The result tastes like chocolate frosting!
• Sea salt. I add about 1/8 teaspoon to the bars and then sprinkle sea salt on top of the bars when they’re done chilling. If you want them to adhere to the chocolate, you can sprinkle the sea salt on the chocolate as it’s setting.
• Gluten-free oatmeal. I use Bob’s Red Mill or One Degree Organic Foods.
• Chocolate pieces. I use Chatfield’s chocolate or Enjoy Life. Plan to have a little extra on hand, if needed, especially when using a 9×9 pan.

HOW TO MAKE CHOCOLATE ALMOND BUTTER OATMEAL BARS:

Below are the instructions for how to make your own Chocolate Almond Butter Oatmeal Bars!

1. Line an 8×8 or 9×9 inch baking dish with parchment paper, or grease it with coconut oil. Set aside.
2. In a saucepan, combine one cup of coconut oil, almond butter, agave nectar, coconut sugar, 1 teaspoon vanilla, and sea salt. Simmer on low until the coconut oil is melted and all of the ingredients blend together. Stir in the gluten-free oatmeal until it is evenly coated. Remove from heat and let cool. While the mixture is still warm (but no longer hot), pour it into the baking dish and press it into place with a spoon or spatula.
3. In a glass bowl, combine the chocolate pieces, remaining 2 tablespoons coconut oil, and 1/4 teaspoon vanilla. Melt ingredients in 15-second increments. Make sure to stir it before starting the next increment. Alternatively, melt the chocolate, coconut oil, and vanilla in a double boiler. When the chocolate is melted, pour it over the almond butter oatmeal mixture. Spread it into place with a spoon. Chill in the refrigerator for 30 minutes to a few hours (this will depend on the size of your pan – see details below). Sprinkle with sea salt, if desired.
4. Store covered for up to 5 days.

RECIPE NOTES:

• If using a microwave and the chocolate starts to thicken, but there are a few stubborn morsels that refuse to melt, then give it several brisk stirs. This usually melts any remaining morsels without having to use the microwave again.
• Choose your oatmeal carefully. This is one recipe where the oatmeal flavor can make or break the final result. 

8X8 VS. 9X9 PANS:

9×9 pan

I like using a 9×9 pan for this recipe, however an 8×8 pan will also do. You’ll notice a few differences, though, that are worth noting. 

8×8 pan

• Thicker bars
• Longer chill time (several hours)
• Less chocolate required to cover surface area of almond butter bars

• Thinner bars (may be prone to crumbling slightly when cut)
• Shorter chill time (30-60 minutes)
• More chocolate needed to create the topping

If you enjoy chocolate almond butter recipes, then put your eyes on these treats!

• Chocolate Almond Butter Brownies
• Almond Butter Crunch Cups
• Chocolate Almond Butter Cups
• No-Bake Chocolate Almond Butter Truffles
• Almond Butter Patties

Enjoy, friends, and stay safe! I’m glad you’re here! ❤️ ❤️ ❤️

Print