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Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
In a large bowl, combine the quick oats, 1/2 cup almond butter, honey (or maple syrup), softened butter (or coconut oil), 1 teaspoon vanilla extract, cinnamon, and a pinch of sea salt. Mix the ingredients together with a spoon until mostly combined, then use your hands to press and combine until a thick, cohesive dough forms.

Take about 2/3 of the prepared oat mixture and press it evenly and firmly into the bottom of the parchment-lined pan to form the base layer.
In a separate microwave-safe bowl, combine the 3/4 cup dark chocolate chips and 1/3 cup almond butter. Microwave in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. Alternatively, melt over a double boiler. Once smooth, stir in 1 teaspoon vanilla extract and a pinch of sea salt.

Pour the smooth fudge filling evenly over the pressed oatmeal base in the pan. Use a spatula to spread it to the edges.

Take the remaining 1/3 of the oat mixture and crumble it evenly over the top of the fudge layer. Gently press the crumble down slightly to help it adhere to the fudge.

Place the assembled bars in the fridge and chill until firm, which will take at least 1 hour.
Once firm, lift the bars out of the pan using the parchment paper overhang. Slice into desired bar sizes and enjoy.


Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
In a large bowl, combine the quick oats, 1/2 cup almond butter, honey (or maple syrup), softened butter (or coconut oil), 1 teaspoon vanilla extract, cinnamon, and a pinch of sea salt. Mix the ingredients together with a spoon until mostly combined, then use your hands to press and combine until a thick, cohesive dough forms.

Take about 2/3 of the prepared oat mixture and press it evenly and firmly into the bottom of the parchment-lined pan to form the base layer.
In a separate microwave-safe bowl, combine the 3/4 cup dark chocolate chips and 1/3 cup almond butter. Microwave in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. Alternatively, melt over a double boiler. Once smooth, stir in 1 teaspoon vanilla extract and a pinch of sea salt.

Pour the smooth fudge filling evenly over the pressed oatmeal base in the pan. Use a spatula to spread it to the edges.

Take the remaining 1/3 of the oat mixture and crumble it evenly over the top of the fudge layer. Gently press the crumble down slightly to help it adhere to the fudge.

Place the assembled bars in the fridge and chill until firm, which will take at least 1 hour.
Once firm, lift the bars out of the pan using the parchment paper overhang. Slice into desired bar sizes and enjoy.
