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Dark Chocolate Almond Oatmeal Bars

You’ve gotta try these healthy oatmeal bars, they’re naturally sweetened cookie bars, layered with bittersweet chocolate almond butter. an easy vegan cereal bar recipe!

Let me introduce you to your new favorite snack. Or dessert. Or breakfast. Or, anytime you would like actually need chocolate but also the wholesomeness of oatmeal and almonds.

Dark Chocolate Almond Oatmeal Bars
Dark Chocolate Almond Oatmeal Bars

These bars don’t last too long in my house. I’ve been making a batch a couple of times a month and BL always bee-lines for them as soon as I set them within the fridge. If you’ve followed our story for any time, you recognize that BL doesn’t bee-line for everything. He’s particularly wary of anytime i exploit dessert and kinda healthy within the same sentence.

Combine the oats, flour, syrup , copra oil , almond butter and spices together to form a dough. It should close fairly easily, but you would possibly got to add a touch more almond butter/flour counting on what quite oats you employ and the way runny your almond butter is. You’ll know it’s right once you can pinch off a bit together with your hands.

Place half that during a 8×8″ baking dish and press to make a thick layer. Pop that within the fridge to harden while you create the chocolate.

Melt the chocolate, spread on top and pop back to the fridge to harden. Don’t worry, it doesn’t take too long. you only need the chocolate firm enough to spread more of the almond-oat dough on top.

Dark Chocolate Almond Oatmeal Bars


  • 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


  1. Line a 8×8 inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. 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.
  3. 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.
  4. After the mixture has hardened in the fridge, melt the chocolate chips along with the remaining 1/4 cup almond butter in a double boiler or small pot over boiling water until creamy and smooth. Pour the chocolate on the oat layer and refrigerate until hardened, about 1 hour.
  5. Remove the chocolate layer from the fridge and place the remaining oat mixture on top. I think it’s easiest to crumble the the remaining dough all over the chocolate and press together. Place back in the fridge to harden, at least 30 more minutes.
  6. Slice into 9-12 bars (depending on what size bar you like). The bars will keep for up to 2 weeks in the fridge or 6 months in the freezer.