Chocolate Chunk Tahini Oatmeal Bars

For the last few months I’ve been making different variations of oatmeal bars to have as an easy breakfast. I wanted to test out a version with one of my must have pantry staples: tahini. I realized I don’t experiment enough with tahini, so decided go for it and boyyy was it worth it.

Tahini, a paste made of ground sesame, is super versatile- making it great for option for both sweet and savory dishes. It’s also a great substitute for nut butters for anyone who has nut allergies. I serve it Friday nights as a sauce to dip our veggies into, but the combination of sweetened tahini and chocolate just can’t be beat.

Tahini oatmeal bars are light and fluffy, and naturally gluten-free made with a blend of oats and almond flour. They’re sweet but not too sweet- just the right amount for when you need an afternoon pick me up, which nowadays is pretty much every day- anyone else?

You’ll need a few simple ingredients for these tahini oatmeal bars, which I guarantee you likely have in your pantry! I haven’t tested them with other nut butters, but think you should be able to if you don’t have tahini.

Be sure to grab a good quality tahini- there’s one linked in my shop page. You’re going to love this flavor combo and I can’t wait to hear what you think!

If you’re looking for other afternoon pick-me-ups, be sure to try out my Walnut Chocolate Chip Banana Bread!

Chocolate Chunk Tahini Oatmeal Bites

5 from 12 votes

Course: Baked goods, Dairy-Free, Gluten-Free, Sweets

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 1 1/2 cups almond flour

• 1 cup quick-cooking oats. If using rolled oats, I suggest using 3/4 cup. I prefer the texture of quick oats for these!

• 1/2 cup + 2 tbsp pure maple syrup

• 1/3 cup tahini (sesame paste)

• 2 tbsp olive oil, or oil of choice

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1/4 tsp salt

• 1/3 cup chocolate chunks or chips

Directions

• Preheat your oven to 350 F.
• In a large bowl, whisk together the tahini, eggs, maple syrup, olive oil and vanilla.
• Mix in the almond flour, oats, baking soda and salt and stir until well combined.
• Fold in the dark chocolate chunks, reserving some to top.
• Pour the batter into a parchment lined 8 x 8 baking dish and top with remaining chocolate.
• Bake for about 25-30 minutes, or until a toothpick comes out clean. My oven took 25 minutes!
• Let cool for 5 minutes before slicing.
• Keep stored in sealed tight container on the counter for up to 1 week, or refrigerated for up to 2 weeks.

Notes

• I have not tested any other flours for this recipe.
• You may be able to substitute another nut or seed butter, but I definitely recommend tahini for best results!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!