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.
and danish.
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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Chocolate Oat No Bake Bars
A quick and easy, no bake bar with just five ingredients, no oil or gluten, and fresh plump dates for sweetness!
Ingredients
- 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
Instructions
- 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.
Notes
dairy, egg, soy, oil, and gluten free, vegan
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Nutrition Information:
Yield:
16Serving Size:
1Amount 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.
about Kristina:
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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Shirley @ gluten free easily (gfe) says
These look absolutely incredible and I've got dates and oats (certified gf purity protocol oats, of course) that I need to use! Can't wait, my dear. Thank you!
xoxo,
Shirley
Kristina Sloggett says
YAY! Shirley, I hope you enjoy these like everyone else has! 🙂
Alisa Fleming says
Last year I tried to perfect this type of recipe, but they were too crumbly and still too darn sweet. I love that you lowered the sugars and used dates!!
Beth says
i love crumbles and crisps! My favorite part too! But I've always had them with fruit fillings! Chocolate is an inspired idea!
Shashi at Savory Spin says
With my daughter heading off to college in a few days - these bars are perfect for her AND me - a new empty nester! Thanks so much for sharing!
Tina says
This is perfect for busy college students. I just sent this to my daughter, these look amazing!
Jagruti says
This is a beautiful idea,plus it's vegan,ideal for lunch box thanks
Jeni @ Biscuits & Booze says
Oh gosh these look so good I want one right now. With my coffee it would be perfect! And yes, crumble is so good!
Karen Havling says
Sounds yummy! Any idea how this would turn out using carob chips in place of the chocolate chips? My mom can't have chocolate, and I bet she would love these. If I get around to making these using the carob, I'll let you know how they turn out.
Kristina Sloggett says
it will definitely work Karen, and will taste GREAT (I love carob!). the thing with carob - it is difficult to melt. you may want to add a small teaspoon or so of coconut oil to help the carob melt, if the cashew butter isn't enough *fat* to melt... it might be enough though - just keep it low temp and watch it closely. enjoy!
Jen @ sweetgreenkitchen says
These look amazing! I've always been all about the crumb topping too. My dad makes an amazing crumb top coffee cake & crumb topped apple pie, which is the only apple pie I will eat. And crumb top Danish, oh yeah, we'd always get some of that from the local bagel shop, yum. I can't wait to make these bars!
Kristina Sloggett says
oh - your dad's coffee cake and apple pie! they both sound SO good. I love a crumble on pie, and coffee cake - oh it has been too long! 🙂 hope you enjoy these Jen!