[Foodie Friday Recipe] Chewy Chocolate Oat Bars

Give your sweet tooth a treat with these chewy, fudgy and delicious chocolate oat bars!

Looking for a satisfying dessert that’s free of unhealthy sweeteners, artificial flavors, and processed fats? Try these tantalizing chewy chocolate oat bars. They’re gluten-free, and sweetened with one of the best sweeteners nature has to offer – you’d never guess they’re as healthy as they are!

Rich chocolate filling tops a crumbly oat crust, and with a sprinkling of nuts, chocolate chips, and sea salt, you’ll satisfy all of your cravings at once!

Get your fix here:

Gluten-Free Chewy Chocolate Oat Bars Recipe

Makes: 16 bars
Time: 50 minutes (plus cooling)



  1. Position an oven rack in the middle position and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper. Spray with nonstick cooking spray.
  2. To make the date paste, add the pitted dates, hot (just boiled) water, cocoa powder, and vanilla to a blender or food processor. Blend for a few seconds until mostly smooth. (It’s ok to have some date chunks in there.) Set mixture aside to cool and thicken slightly while making the oat base.
  3. To make the oat base, add the oat flour, oats, sugar, cinnamon, salt, and baking soda to a large mixing bowl. Mix well using a whisk or fork.
  4. Add the coconut oil (either melted to a liquid and cooled to room temperature, or in a soft solid state) to the dry ingredients and mix well.  The mixture should be crumbly, not too dry or soggy.
  5. Reserve about ⅓ cup of the oat mixture for the topping. Add the rest to the baking pan, spreading evenly and pressing firmly to form a solid base.
  6. Pour the date mixture on top of the oat base and spread evenly using a spatula or offset. Sprinkle evenly with the reserved oat mixture. Top with chopped nuts of choice and chocolate chips, and finish with a sprinkle of flaky sea salt.
  7. Bake for 30 minutes, or until the nuts have turned a slight toasty color. Be sure not to over bake as the oat base can easily dry out.
  8. When done, remove the pan and set on a wire rack to cool for 45 to 50 minutes.
  9. Once at room temperature, use the parchment paper to lift bake out of the pan. Set on a cutting board and cut into 16 bars.

Recipe credit: Aubrey Devin at ThriveMarket.com

Photo credit: Elisha Knight



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