If you're craving a sweet treat that's both wholesome and indulgent, you're in for a treat. Our Vegan Oatmeal Fudge Bars combine the earthy goodness of oats with the rich decadence of dairy-free chocolate and peanut butter, creating a satisfying snack or dessert that's perfect for any occasion.
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Why you’ll love this recipe
- Gluten-Free Goodness: Made with oat flour and gluten-free oats, this recipe is suitable for those with gluten sensitivities.
- Super Easy to Make: With simple instructions and minimal prep time, these bars are perfect for beginner bakers or anyone short on time.
- Simple Ingredients: With just eight basic ingredients, you can whip up these bars in no time.
- Crunchy and Fudgy: Enjoy the contrasting textures of crispy oatmeal and smooth fudge in every bite.
Tools
- 8” x 8” baking pan
- Parchment paper (baking paper)
- Mixing bowls
- Spatula
- Basic measuring cups and spoons and a kitchen scale
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Oats (rolled or instant) — Form the hearty base of the oatmeal layer and provide a wholesome texture.
- Oat flour (or ground oats) — Either oat flour or roughly ground oats work well in this recipe
- Maple or agave syrup — You can easily substitute it with any other granulated sweetener of your choice.
- Coconut oil — Make sure it’s deodorized/refined so it doesn’t leave a coconutty taste.
- Baking powder — Adds lightness and helps achieve a tender texture in the oatmeal layer.
- Salt — Enhances the flavors.
- Dairy-free chocolate (60-70% cocoa) — I used 60% cocoa, which provided just the right amount of sweetness for me. However, any chocolate between 60% and 70% cocoa content works perfectly for this recipe.
- Peanut butter — Adds creaminess and nutty flavor to the fudge layer.
How to Make these Gluten-free & Vegan Oatmeal Fudge Bars
Preheat the oven and prepare the pan: Preheat your oven to 350ºF (176ºC). Line an 8x8 baking pan with parchment paper to prevent sticking.
Prepare the oatmeal mixture: In a mixing bowl, combine the oats, oat flour, maple or agave syrup, coconut oil, baking powder, and salt. Mix until you achieve a paste-like consistency.
Prepare the fudge mixture: In a separate bowl, melt the dairy-free chocolate. Once melted, stir in the peanut butter until well combined.
Assemble the oat layer: Spread about two-thirds of the oat layer mixture evenly onto the bottom of the lined baking dish.
Add the fudge layer: Pour the fudge layer mixture over the oat layer in the baking dish, spreading it out evenly.
Top with the remaining oat mixture: Crumble the remaining oat layer mixture over the fudge layer.
Bake: Place the baking dish in the preheated oven and bake for 28-30 minutes, or until the oatmeal topping is lightly golden.
Cool down: Remove the baking dish from the oven and allow it to cool completely. Once cooled, transfer the dish to the refrigerator and chill for at least 3-4 hours, or until the chocolate has hardened.
Storage & Freezing
Store leftover oatmeal bars in an airtight container in the refrigerator for up to 10 days.
For longer storage, wrap individual bars tightly in parchment paper or plastic wrap, place in a ziploc bag and freeze for up to 3-4 months.
Top Tips for these Oatmeal Bars
- Line the Pan Properly: When lining your baking pan with parchment paper, make sure to leave some overhang on the sides. This will make it easier to lift the bars out of the pan once they're cooled and set.
- Cool Completely: Allow the bars to cool completely in the pan before transferring them to the refrigerator. This helps them set properly and prevents them from becoming too soft or crumbly.
- Chill for Optimal Texture: While it may be tempting to dig in right away, chilling the bars in the refrigerator for the recommended time ensures that the fudge layer sets properly and develops its signature creamy texture.
- Sharp Knife for Clean Cuts: When cutting the bars into squares, use a sharp knife and wipe it clean between cuts for neat and uniform portions.
- Store Properly: To keep the bars fresh and delicious, store them in an airtight container in the refrigerator.
Frequently Asked Questions
Yes. If you decide to use vegan milk chocolate, just be aware that the final consistency will be slightly less hard than with 60 or 70% cacao chocolate.
Absolutely, feel free to use almond butter or any other nut or seed butter of your choice.
Stored properly in the fridge, they'll stay fresh for up to 10 days.
Yes, you can freeze them for up to 3-4 months. Wrap them tightly to prevent freezer burn.
Yes, they're made with gluten-free oats and oat flour.
Yes, you can use seed butter instead of peanut butter for a nut-free option.
Recipe
VEGAN OATMEAL FUDGE BARS (GLUTEN-FREE)
INGREDIENTS
OATMEAL LAYER
- 120 g oats
- 165 g oat flour, or ground oats
- ⅓ cup maple or agave syrup, (102g)
- 70 g refined coconut oil, melted
- ½ teaspoon baking powder
- ¼ teaspoon salt
FUDGE LAYER
- 200 g dairy-free chocolate, 60-70% cacao
- 170 g peanut butter, room temperature
INSTRUCTIONS
- Preheat the oven and prepare the pan: Preheat your oven to 350ºF (176ºC). Line an 8x8” baking pan with parchment paper to prevent sticking.
- Prepare the oatmeal mixture: In a mixing bowl, combine the oats, oat flour, maple or agave syrup, coconut oil, baking powder, and salt. Mix until you achieve a paste-like consistency.
- Prepare the fudge mixture: In a separate bowl, melt the dairy-free chocolate. Once melted, stir in the peanut butter until well combined.
- Assemble the oat layer: Spread about two-thirds of the oat layer mixture evenly onto the bottom of the lined baking dish.
- Add the fudge layer: Pour the fudge layer mixture over the oat layer in the baking dish, spreading it out evenly.
- Top with the remaining oat mixture: Crumble the remaining oat layer mixture over the fudge layer.
- Bake: Place the baking dish in the preheated oven and bake for 28-30 minutes, or until the oatmeal topping is lightly golden.
- Cool down and chill: Remove the baking dish from the oven and allow it to cool completely. Once cooled, transfer the dish to the refrigerator and chill for at least 3-4 hours, or until the chocolate has hardened.
- Serve and store: After chilling, remove the bars from the refrigerator, lift them out of the baking dish using the parchment paper, and cut them into squares. Store the bars in an airtight container in the fridge.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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