Vegan and gluten-free oatmeal fudge bars! These delicious chocolate fudge bars are the perfect little snack bars made with the simplest ingredients.
Oatmeal Fudge Bars
The Starbucks oat fudge bars inspired this recipe, and they’re surprisingly so easy to whip up! These bars are gluten-free, dairy-free, and even nut free.
They have an oatmeal base and crumble, and a dairy-free chocolate fudge center made from vegan chocolate chips and coconut milk.
The base and crumble taste like an oatmeal cookie and add the perfect crunch to these bars. The four ingredient chocolate fudge melts in your mouth, and is truly the best way to satisfy your sweet tooth.
How to make Oatmeal Fudge Bars
The ingredient list is super simple, and likely things you have around the house! Here’s what you’ll need to make these vegan fudge bars-
For the oatmeal mix:
- rolled oats, I like using quick-cooking oats
- oat flour
- coconut oil- I prefer using refined coconut oil for a neutral taste
- maple syrup
- vanilla extract
- salt
For the chocolate fudge:
- full-fat coconut milk
- dairy-free chocolate chips- I love using this brand
- vanilla extract
- salt
The oatmeal mixture makes the crust and crumble for the bars, and comes together in just minutes.
The chocolate chips get melted with the coconut milk, then whisked together with the vanilla and salt. It makes the perfect thick and creamy chocolate fudge center for these bars!
Once you bake them, it’s important to let them chill in the fridge to allow the chocolate to set. After slicing them into bars, they can be left at room temperature for up to a week, or refrigerated for up to 3 weeks.
You guys are going to love these delicious oatmeal fudge bars! I can’t wait for you to try them.
Other vegan dessert recipes you’ll love:
Vegan Peach Crumble
Chocolate Tart with a Walnut Crust
Bake Brownie Truffles
Baked Apples with Oatmeal Crumble
Oatmeal Fudge Bars
Ingredients
Base and Crumble
- 1 1/2 cups quick-cooking oats
- 1 cup oat flour
- 1/3 cup softened coconut oil, use refined for a neutral taste
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Fudge
- 1 cup full-fat coconut milk, mostly the creamy top part of the can but some liquid is ok!
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Directions
- Preheat the oven to 350 F.
- In a large bowl, combine the rolled oats, oat flour and salt and mix together.
- Add in the coconut oil, maple syrup and vanilla and begin working the wet ingredients into the flour mixture with your hands to create the crumble. Its best to do this with your hands so that you don’t over mix the dough.
- Line an 8 x 8 baking dish with parchment paper and press 2/3 of the mixture down into the pan to create the base layer. I like to flatten the mixture using a rubber spatula or wet hands. Save the remaining crumb mixture for the top of the bars.
- Add the chocolate chips and coconut milk to a microwave safe bowl. Microwave in 30 second increments for about 1 1/2 minutes, stirring in between, until the chocolate chips are melted. You can also warm it in a small saucepan over a low/medium flame.
- Once the chocolate is melted, add in the vanilla extract and salt and whisk it together until its thick and smooth.
- Pour the chocolate fudge over the oat base. Take the remaining crumble mixture and sprinkle it over the top of the bars.
- Bake for 22 minutes, then remove from the oven and let it cool for 10 minutes.
- Stick the pan in the refrigerator to chill for at least 2 hours before slicing into bars. The pan may still be hot, so I like to lay it on a dish towel in the fridge.
- After two hours, remove the bars and cut them into 16 squares using a sharp knife.
- Store the bars in an air-tight container at room temperature for about 1 week, or refrigerate them for up to 3 weeks. I prefer the texture at room temperature, so I like to leave a few bars on the counter and take them out of the fridge as needed!
I’ve had these on my list to make forever, and I’m hoping today’s the day.
Based on the comments, I’m wondering how it would work with all purpose/(white) whole wheat flour in place of the oat flour.
Hey Karen, I believe all-purpose should work well in place of the oat flour for this!
Delicious! It look longer than 2 hours to harden in my fridge but by the next morning – wow!!!
Can these oatmeal fudge bars be made low sugar or sugar free, if so what can bu used to do this
Hey Kevin, I haven’t personally tested it, but if you use a lower sugar chocolate like Lily’s stevia sweetened chocolate chips that’ll cut down on the sugar! If you wanted to lower the sugar in the crust as well, you can swap your favorite liquid sweetener replacer or just leave it as is. Those liquid sweeteners usually have an aftertaste so be mindful of that!