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
- 2¼ cups rolled oats (225g)
- 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.
Hi those calories is that per serving or the whole thing has that much in it?
Per serving 🙂
Can I substitute almond milk for regular eg full or semi?
Hi Kate, yes you can.
Do you need to leave the oats on the milk long enough to soften? Like overnight oats?
Just mix it all together as per the recipe, top with chocolate and refrigerate.
Do I have to use almond butter? It’s the only ingredient I don’t have in my pantry!
Hi Jeannette, any nut or seed butter should work.
Hi Helen,
I just made these and they are great.
Added dates with only a tbls maple and added coconut shredded& & toasted. Also no almonds so hazelnuts were blitzed for it.
I did not have coconut oil either so used a bit of olive and cooked for 15min at 160 c fan forced. Delicious thank you. Love the ideas they inspire me to make healthy nutrients snacks.
So pleased you liked them! Thanks so much for taking the time to let me know.
Can you recommend a substitute butter – What is best? Peanut, pistachio or tahini?
Peanut would work really well and is the most similar to almond. If you want to go nut free – then tahini is a good sub but slightly more bitter. Hope that helps.