These Almond Butter Oat Bars will quickly become a staple in your snack rotation. They’re one of the easiest recipes to make and have a great balance of flavour.
These bars are made from simple, wholesome ingredients and come together with minimal effort with no baking required. Keep a batch in the fridge or freezer for easy healthier snacking.
What are some of the nutritional benefits of the main ingredients?
Almond Butter
A great source of plant-based protein, healthy fats, vitamin E and magnesium. Helps keep you fuller for longer and bind the ingredients together without too much added oil.
Rolled Oats
Packed with soluble fibre (especially beta-glucan), which helps maintain stable blood sugar levels and to support digestion.
Dark Chocolate (70%)
Rich in polyphenols and fibre, a good quality dark chocolate is a must to top these bars.
Storage and Shelf Life
These Almond Butter Oat Bars are best stored in the fridge to keep them harder. They’ll last for up to 1 week.
Keep them in an airtight container.
They also freeze well. Store for up to 3 months and defrost for at least 20 minutes before eating.
Recipe Tips
Texture: The mixture should be quite sticky and wet. If your mixture feels too dry, add an extra splash of almond milk to help bind it together.
Topping: Try sprinkling a little sea salt over the melted chocolate layer for a sweet-salty finish.
Make it gluten-free: Simply choose certified gluten-free oats.
Almond Butter Oat Bars
Ingredients
- 2½ cups rolled oats (200g)
- ½ cup almond butter (120g)
- 3 tbsp maple syrup
- ½ cup unsweetened almond milk (125ml)
- 2 tbsp coconut oil melted
- Pinch sea salt optional
- 100 g dark chocolate (70% cocoa solids)
Instructions
- Add the oats, almond butter, maple syrup, almond milk and melted coconut oil to a bowl and mix well to combine. It should be soft and sticky. If it doesn’t seem sticky enough, add another 1- 2 tbsp of almond milk and mix again.
- Spoon this mixture into a lined 23x16cm loaf tin or container and press down until flat. Refrigerate whilst you melt the chocolate.
- Add the chocolate to a bowl and melt over a pan of hot water. Pour over the base. Refrigerate again to set.
- Once firm, cut into bars and store in the fridge.
Notes
- For best results, store in the fridge until needed.
- They can be frozen too.
- I cut into 10 bars but they can also be smaller or larger depending on appetites.
- I use a glass 23x16cm storage container to make these. This makes the bars quite thick. If you prefer thinner bars, use a slightly larger tin.
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