Soft-baked almond butter oatmeal bars made with creamy almond butter, rolled oats, oat flour and sweetened with coconut sugar. They’re a delicious snack to prep for busy days!
Almond Butter Oatmeal Bars
These almond butter oatmeal bars are naturally gluten-free, dairy-free and made with feel-good ingredients. I love having these easy-to-make snack bars on hand for a little afternoon pick me up.
I’ve been snacking on them all week before my workouts for a quick carb boost. They’re lightly sweetened and have pools of dark chocolate in every bite.
I love creating recipes with ingredients I always have on hand. Oats, oat flour, nut butters and coconut sugar are some of my pantry staples, and can be used in so many recipes.
You can try these almond butter oatmeal cookies for another dessert recipe with similar ingredients.
What you’ll need to made almond butter oatmeal bars
- Rolled oats– oats add the perfect texture, and are a good source of whole-grains, vitamins, minerals and antioxidants
- Oat flour– pre-made oat flour is ideal for its fine texture, but you can blend some rolled oats to make your own oat flour if needed
- Coconut sugar– or substitute brown sugar
- Almond butter– I prefer an almond butter that’s unsweetened and made with roasted almonds
- Coconut oil– I opt to bake with refined coconut oil for a neutral taste
- Eggs
- Vanilla extract
- Cinnamon
- Dark chocolate chips
These soft baked oatmeal bars are so easy to prep and come together in just one bowl. They’re a delicious make-ahead option, and are freezer-friendly too!
You guys are going to love them.
Other baked goods you’ll love:
Olive Oil Banana Bread Bars
Cinnamon Oatmeal Bars
Walnut Chocolate Chip Oatmeal Cookies
Almond Butter Oatmeal Bars
Ingredients
- 1 cup quick-cooking rolled oats
- 1/2 cup oat flour
- 3/4 cups brown or coconut sugar
- 1/2 cup creamy almond butter
- 1/2 cup softened coconut oil, use refined for a neutral taste
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the almond butter, eggs, coconut oil, sugar and vanilla until smooth. If your almond butter is not smooth or stays clumpy, you can use an immersion blender or blend the wet ingredients instead, then transfer them back to a bowl.
- Add the rolled oats, oat flour, cinnamon, baking soda, salt and chocolate chips into the bowl and mix well.
- Line a 9 x 9 baking dish with parchment paper and flatten the mixture into the pan. Sprinkle with a few extra chocolate chips.
- Bake for 22-25 minutes, until the top is firm to touch. Let cool for 10 minutes before slicing.
- Keep stored in an airtight container for up to 5 days, or freeze for up to 3 months.
My family loved this!
so happy to hear!