Chocolate Chunk Tahini Oatmeal Bars

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

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


Prep time


Cooking time


Total time




  • 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


  • 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.


  • 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!


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