Tasty chocolate oat no bake bars are quick and easy dessert recipe with just five ingredients and natural sweetness!
recipe originally published August 3, 2016
Chocolate Oat No Bake Bars
I love a crumble topping.
I always have - just ask my mom. When I was a kid, we sometimes had these extraordinarily good danish for breakfast. Special occasions, holidays - that kind of thing. Undoubtedly, I'd sneak into the leftover danish (I know - leftover danish?!) and relieve them of their crumb topping.
These bars are not the typical bar to have a crumble, I know. My beloved crumble is generally found on fruit crisps and cobblers.
No Bake Bars
In fact, these bars did not even have a crumble until I was pressing the oatmeal base into the pan. I saw that there was a thick layer, and I set some aside to sprinkle over the chocolate layer (previously the top layer).
A good idea, that.
Who doesn't love a crumble?
Yep. I may have enjoyed some of the crumble as I was slicing these...
(and now I am really craving a danish.)
Did you make these chocolate oat bars?
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- ¾ cup Medjool dates, pitted and minced
- 2 - 3 tablespoons water
- 1 cup + 1 tablespoon cashew butter (or sunflower seed, for a nut free bar), divided
- 2 - 2 ½ cups gluten free quick cooking oats (increase for thinner cashew butter)
- ½ cup unsweetened coconut (or an additional ½ cup oats)
- ½ teaspoon sea salt
- 1 cup dairy free chocolate chips
- Line an 8x8 baking dish with parchment paper, set aside.
- In saucepan over medium-low heat, melt minced dates in water to create a date paste. Add 1 cup nut butter to dates. (Save the 1 tablespoon nut butter for later use.) Continue to warm through, stirring consistently.
- Remove from heat. Add oats, coconut if using, and salt. Stir to combine.
- Reserving approximately ¾ cup for topping, transfer oat mixture to parchment lined baking dish. Press into an even layer.
- In a double boiler over low heat, combine chocolate chips and 1 tablespoon cashew butter. Stir continually until just melted. Remove from heat.
- Pour melted chocolate over the top of oat base, spreading in even layer. Sprinkle reserved oat mixture over melted chocolate, like a crumble topping.
- Refrigerate for several hours / overnight before slicing.
- Store covered in refrigerator.
dairy, egg, soy, oil, and gluten free, vegan
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Amount Per Serving: Calories: 207Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 359mgCarbohydrates: 19gFiber: 7gSugar: 10gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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