These No Bake Chocolate Oatmeal Bars with almond butter have only seven ingredients! Topped with a layer of chocolate, oat crumbles, and sea salt, this is a healthy treat for breakfast, snack, or dessert! Gluten-free and vegan.
"I love all of your recipes, but this one is my absolute favorite. Love the salty-sweetness and the rich chocolate flavor. We are a gluten free family and try to avoid refined sugar as much as possible. Thank you for bringing us the best recipes." -Kendra
This chocolate oat bar recipe was inspired by a serious staring contest with my gluten-free pantry.
Most likely, all the ingredients you need in this granola bar recipe are already in your kitchen. A great treat for the sweet tooth and a healthy snack for lunch boxes, these delicious bars fit about every need!
Here are a few quick notes about the simple ingredients in this recipe. You can see a complete ingredient list and full recipe instructions in the recipe card below.
Gluten-free rolled oats - While naturally gluten-free, oats can be produced in facilities with cross-contamination, so look for the "certified gluten-free" label. If you love all things oats, you'll love these easy oat bites!
Maple syrup - A natural sweetener, pure maple syrup also adds a great warm flavor to these bars. If you aren't vegan, honey works as well.
Almond butter - Perfect to give this delicious treat staying power. Nut butter is a great binder in no bake recipes. Substitute cashew butter or sun butter if needed.
Unsweetened cocoa powder - With melted coconut oil, the cocoa powder creates our thick layer of chocolate for irresistible bars. This also helps us control the amount and type of sweetener. No chocolate chips are needed!
Coconut oil - Combined with cocoa powder, this makes our rich dark chocolate filling. Coconut oil makes a great chewy oatmeal raisin cookie!
How to make no bake chocolate oatmeal bars
Before you start: Line an 8x8 square dish with parchment paper.
Step 1: In a small saucepan, combine almond butter and ½ cup of maple syrup over low heat until melted and combined. Remove from heat and stir in salt and vanilla extract.
Step 2: Place oats in a large mixing bowl. Pour mixture into the saucepan over oats and stir until oats have been evenly coated.
Step 3: Firmly press about ¾ of the mixture into the prepared pan to create the bottom layer.
Step 4: In a small bowl, combine cocoa powder, melted coconut oil, and the remaining 3 tablespoons of maple syrup.
Step 5: Carefully spread over the top of the bars with a rubber spatula in the pan.
Step 6: Drop the rest of the oat mixture over the chocolate fudge layer, then sprinkle with salt. Place in the refrigerator for at least 2 hours to set.
Helpful tips
Store the no bake oatmeal bars in an airtight container in the refrigerator for 4-5 days.
Make sure maple syrup is at room temperature - cold maple syrup will seize when combined with warm coconut oil.
These no-bake bars come together very quickly. Remember they need to chill for about 2 hours to stay together. They must also be stored in the fridge so the chocolate topping doesn't melt.
FAQs
What if I don't like the flavor of coconut?
Coconut oil is necessary here since it is solid when chilled, which creates the chocolate layer. Keep in mind that virgin coconut oil tastes like coconut. If you don't want that flavor in your bars, reach for refined coconut oil which is neutral in flavor.
Are these allergy-friendly?
Absolutely! Use whatever nut or seed butter fits your needs, and the remaining ingredients are already gluten-free and vegan.
Can I use peanut butter instead of almond butter?
Yes! For chocolate peanut butter oatmeal bars, substitute natural peanut butter for the almond butter in a 1:1 ratio.
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
📖 Recipe
No Bake Chocolate Oatmeal Bars
These No Bake Chocolate Oatmeal Bars with almond butter have only seven ingredients. Topped with a layer of chocolate, oat crumbles, and sea salt, this is a healthy treat for breakfast, snack, or dessert! Gluten-free and vegan.
In a small saucepan, combine almond butter and ½ cup of the maple syrup over low heat. Stir occasionally until almond butter has melted and mixture has evenly incorporated, about 2 minutes. Remove from heat and stir in salt and vanilla extract.
Place oats in a large bowl. Pour almond butter mixture over oats and stir until oats have been evenly coated. Transfer ¾ of the oat mixture to prepared pan. Using an extra piece of parchment paper, press mixture down firmly into an even layer.
In a small bowl, combine cocoa powder, melted coconut oil, and remaining 3 tablespoons of maple syrup. Whisk until combined. Pour cocoa mixture over oats in baking pan. Use a spatula to spread into an even layer.
Take remaining oat mixture and drop crumbled pieces on top. Sprinkle with sea salt. Place in the refrigerator for at least 2 hours to set.
Slice into bars with a sharp knife and store in an airtight container in the refrigerator as chocolate filling will soften at room temperature.
Notes
To store: Keep no bake oatmeal bars in an airtight container in the refrigerator for 5-7 days.
Make sure maple syrup is at room temperature - cold maple syrup will seize when combined with warm coconut oil.
No-bake means these come together very quickly. Just keep in mind they need to chill for about 2 hours to stay together. They also will need to be stored in the fridge so the chocolate topping doesn't melt.
I love all of your recipes, but this one is my absolute favorite. Love the salty-sweetness and the rich chocolate flavor. We are a gluten free family and try to avoid refined sugar as much as possible. Thank you for bringing us the best recipes.
This is absolutely one of the best no-bake recipes I've ever made! Soo easy and so delicious. I will be making these on rotation for sure! I used half tahini and half almond butter instead of all almond butter, and reduced the maple syrup just slightly as I like things a little less sweet. I also sprinkled maldon flaked sea salt on top at the end. AMAZING results. Thanks for this recipe!
I thought I followed your instructions to a T but my chocolate mixture looked nothing like what your pics suggest. I cooled the coconut oil as was recommended but, my mixture was more liquid than thick and definitely not enough to look like it could be spread over the oats. Otherwise a good recipe.
I wish that you had put the nutritonal contents for this recipe. I have health problems and need that information. It looks good but I need the nutrional info.
Sarah
Delicious and a perfect treat.
Tessa
Thanks, Sarah!
Kendra
I love all of your recipes, but this one is my absolute favorite. Love the salty-sweetness and the rich chocolate flavor. We are a gluten free family and try to avoid refined sugar as much as possible. Thank you for bringing us the best recipes.
Tessa
Hi Kendra - thanks for your kind words. I’m so glad your family enjoys them!
Madeline
This is absolutely one of the best no-bake recipes I've ever made! Soo easy and so delicious. I will be making these on rotation for sure! I used half tahini and half almond butter instead of all almond butter, and reduced the maple syrup just slightly as I like things a little less sweet. I also sprinkled maldon flaked sea salt on top at the end. AMAZING results. Thanks for this recipe!
Tessa
Thanks so much, Madeline!
Sarah L.
These were delicious and I couldn't keep my hands off them!
Tessa
So glad you liked them!! :)
Joe LeRoy
My 3 and 5 year old love helping make these!
Tessa
That's awesome!!
Oscar Martinez
I thought I followed your instructions to a T but my chocolate mixture looked nothing like what your pics suggest. I cooled the coconut oil as was recommended but, my mixture was more liquid than thick and definitely not enough to look like it could be spread over the oats. Otherwise a good recipe.
Nancy
I made the almond butter bars yesterday and they are fabulous! The recipe was simple and the flavors blend so well.
Tessa
Thanks, Nancy! It's quickly become one of my favorites.
Katie
What kind of oats would you recommend? Thank you!
Tessa
Hi Katie - I'd recommend using gluten-free old fashioned rolled oats. Bob's Red Mill brand is my go-to!
Sharon Krueger
I just made them, and they are so good! I'm getting my healthy chocolate fix right now!
Tessa
I'm so glad! Thank you, Sharon!
Ann High
I wish that you had put the nutritonal contents for this recipe. I have health problems and need that information. It looks good but I need the nutrional info.
Tessa
Thanks, Ann. I hope to have nutritional content here soon.
kayla
Calories
4466.16kcal
223%
Total Fat
201.76g
288%
Carbs
577.08g
222%
Sugars
114.09g
127%
Protein
125.45g
251%
Sodium
1743.98mg
87%
Fiber
88.84g
317%
Saturated Fat
67.34g
337%
Trans Fat
0g
-
Monounsaturated Fat
77.39g
-
Polyunsaturated Fat
40.92g
-
Cholesterol
0mg
0%
Calcium
1162.21mg
145%
Magnesium
1522.36mg
406%
Potassium
4545.57mg
130%
Iron
36.71mg
262%
Zinc
32.61mg
326%
Phosphorus
3675.09mg
525%
Vitamin A
0.56mkg
0%
Vitamin C
0mg
0%
Thiamin B1
3.08mg
280%
Riboflavin B2
4.83mg
345%
Niacin B3
13.61mg
85%
Vitamin B6
0.85mg
61%
Folic Acid B9
306.28mkg
153%
Vitamin B12
0mkg
0%
Vitamin D
0mkg
0%
Vitamin E
48.1mg
401%
Vitamin K
13.29mkg
18%
Jana
Yum! These are so good. They definitely aren't going to last long.
Tessa
Thank you!! I'm so glad!
Laura
Making these tomorrow!
Tessa
Hope you love them!
Lisa
Will make again! Recipe is easy to follow and these are tasty and substantial.
Tessa
Thank you, Lisa!
Waverly Coyne
thank you!!! this recipe was terrific in both taste and look!
Tessa
That is awesome!! Thanks so much!