ats
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Dark Chocolate Almond Oatmeal Bars! Let me introduce you to your new favorite snack. Or dessert. Or breakfast. Or, anytime you want really want chocolate but also the wholesomeness of oatmeal and almonds.
These bars don’t last too long in my house. I’ve been making a batch a few times a month and BL always bee-lines for them as soon as I set them in the fridge. If you’ve followed our story for any time, you know that BL doesn’t bee-line for everything. He’s particularly wary of anytime I use dessert and kinda healthy in the same sentence.
But these? These are a favorite.
Dark Chocolate Almond Oatmeal Bars
Ingredients
3 cups rolled oats
1/2 cup flour (I used all-purpose, but any kind should work. Try oat flour for gluten-free)
1/2 cup + 2 tablespoons pure maple syrup
3/4 cup almond butter, divided (or other nut-butter)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup dark chocolate chips
Instructions
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These bars don’t last too long in my house. I’ve been making a batch a few times a month and BL always bee-lines for them as soon as I set them in the fridge. If you’ve followed our story for any time, you know that BL doesn’t bee-line for everything. He’s particularly wary of anytime I use dessert and kinda healthy in the same sentence.
But these? These are a favorite.
Dark Chocolate Almond Oatmeal Bars
Ingredients
3 cups rolled oats
1/2 cup flour (I used all-purpose, but any kind should work. Try oat flour for gluten-free)
1/2 cup + 2 tablespoons pure maple syrup
3/4 cup almond butter, divided (or other nut-butter)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup dark chocolate chips
Instructions
- Line a 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
- In a large bowl, mix together the oats, flour, maple syrup, 1/2 cup almond butter, coconut oil, vanilla and cinnamon. The mixture should be sticky and clump together easily. If it's too crumbly, add a bit more nut butter. If too wet, add in more oats/flour.
- Transfer half of the mixture into the baking pan and spread evenly. I like to use a piece of parchment paper to press down the mixture evenly, but a small rolling pin (or your fingers!) also works. Place in the fridge and let harden for at least 30 minutes.