Oat Fudge Bars
Oat Fudge Bars
Ingredients
For the Oatmeal Base
- 2 cups quick oats
- 1/2 cup almond butter
- 1/4 cup honey, or 1/3 cup maple syrup
- 2 tablespoons butter, softened, or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch sea salt
For the Fudge Filling
- 3/4 cup dark chocolate chips, 50%
- 1/3 cup almond butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- 1
Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min - 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min
- 5
Pour the smooth fudge filling evenly over the pressed oatmeal base in the pan. Use a spatula to spread it to the edges.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Place the assembled bars in the fridge and chill until firm, which will take at least 1 hour.
⏱️ 60 min - 8
Once firm, lift the bars out of the pan using the parchment paper overhang. Slice into desired bar sizes and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Oat Fudge Bars
For the Oatmeal Base
- 2 cups quick oats
- 1/2 cup almond butter
- 1/4 cup honey, or 1/3 cup maple syrup
- 2 tablespoons butter, softened, or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch sea salt
For the Fudge Filling
- 3/4 cup dark chocolate chips, 50%
- 1/3 cup almond butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- 1
Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
Pour the smooth fudge filling evenly over the pressed oatmeal base in the pan. Use a spatula to spread it to the edges.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Place the assembled bars in the fridge and chill until firm, which will take at least 1 hour.
⏱️ 60 min - 8
Once firm, lift the bars out of the pan using the parchment paper overhang. Slice into desired bar sizes and enjoy.
⏱️ 2 min