Description
Chocolate Oat Bars are made with oats, coconut and warming chai spices, and with a rich and fudgy chocolate filling, they’re simply irresistible. They’re also gluten-free and vegan, and perfect for all the Christmas cookie lovers in your life!
Ingredients
- 1 cup gluten-free steel cut oats
- 1 cup gluten-free rolled oats
- 1 cup coconut, shredded and unsweetened
- 1/4 cup coconut sugar
- 2 teaspoons chai spice (see notes)
- 1/2 teaspoon kosher salt
- 1/2 cup almond butter, natural and unsalted, room temperature
- 1/2 cup maple syrup
- 1 1/2 cups vegan dark chocolate chips
- 3 tablespoons almond butter, natural and unsalted
- Optional chocolate topping:
- 1/4 cup vegan dark chocolate chips
- 1/2 tablespoon virgin, cold-pressed coconut oil
Instructions
- Pre-heat oven to 350F and line a 9-inch square pan with parchment paper.
- In a medium-sized bowl, combine the oats, coconut, sugar, chai spice and salt and stir until combined. Set aside.
- In a small bowl, stir together the almond butter and maple syrup until smooth. (If your almond butter is hard, you can warm it in the microwave for 20-30 seconds).
- Pour the wet mixture into the dry ingredients and stir until well combined. You may need to use your hands to ensure the dry ingredients are well incorporated.
- Add just over half of the oat mixture to the prepared pan, and press firmly into the pan to form the bottom layer of the bars.
- In a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 30 second intervals until the chocolate is melted and smooth. Stir the chocolate in between each interval. This may take 2-3 intervals.
- Spread the chocolate out over the oat layer. Sprinkle the remaining oat mixture over the chocolate and press down lightly. Don’t worry if the topping doesn’t completely cover the chocolate.
- Bake for 20-22 minutes, or until the top starts to brown.
- Remove from oven and let cool in pan.
- For the optional chocolate topping, add the chocolate chips and coconut oil to a small microwave safe bowl and heat for two 30 second intervals, stirring in between intervals. Stir until chocolate is smooth. Drizzle over bars.
- Once fully cooled and chocolate is set, cut into bars and store in an airtight container at room temperature for 3-4 days, in the refrigerator for 6-7 days or freeze for up to 3 months.
Notes
- To make chai spice, I follow this recipe from Fit Foodie Finds.
- I like to use some steel cut oats in this recipe for their nutty texture, but if you don’t have any, just use all rolled oats.
- If you don’t have almond butter, you can substitute another type of nut or seed butter, just make sure it’s natural and brought to room temperature.
- If you don’t have coconut sugar, you can substitute brown sugar.
- If you don’t need these bars to be vegan, you can substitute honey for the maple syrup.
- I made these bars in a 9-inch square pan, but if you want a thicker bar, you can use an 8-inch square pan.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
