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}
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
- Category: Desserts
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
- 1 cup plus 2 tablespoons coconut oil, divided
- 1 cup almond butter (or other nut butter of choice)
- 1/2 cup agave nectar
- 1–2 tablespoons coconut sugar
- 1 1/4 teaspoon vanilla, divided
- 1/8 teaspoon sea salt
- 3 1/2 cups gluten-free oatmeal
- 2 cups chocolate chips (may need more for a 9x9 pan)
- Pinch of sea salt
Instructions
- Line an 8×8 or 9×9 inch baking dish with parchment paper or, if you don’t have parchment paper, grease the bottom and sides of the dish with coconut oil. Set aside.
- 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.
- 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.
- Store covered for up to 5 days.
Notes
- If using a microwave, melt the chocolate in 15-second increments and make sure to stir the chocolate in between each increment. Alternatively, melt the chocolate, coconut oil, and vanilla in a double boiler.
