Description
Rich, fudgy Chocolate Oat No-Bake Squares with a chewy oat bite. Made in one saucepan, pressed into a pan, and chilled until sliceable. No oven needed.
Ingredients
2 cups rolled oats (160 g)
1/4 cup unsweetened cocoa powder (25 g)
1/2 cup creamy peanut butter or almond butter (120 g)
1/2 cup honey or pure maple syrup (120 ml)
1/4 cup coconut oil or unsalted butter (56 g)
1/4 cup milk, any kind (60 ml)
1 tsp vanilla extract (5 ml)
1/4 tsp fine salt
Instructions
1. Line an 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving an overhang for easy lifting.
2. In a medium saucepan over medium-low heat, stir together nut butter, honey or maple syrup, coconut oil or butter, and milk until melted and smooth, about 3 to 4 minutes. Do not let it boil.
3. Whisk in cocoa powder, vanilla, and salt until the mixture looks glossy and fully combined.
4. Remove from heat. Fold in rolled oats until every oat is coated and the mixture is thick.
5. Scrape mixture into the prepared pan. Press very firmly into an even layer using a spatula or the bottom of a measuring cup.
6. Refrigerate until fully set, 1 to 2 hours.
7. Lift out, slice into 12 to 16 squares, and serve chilled or let stand 10 minutes for a softer bite.
Notes
Oats: Use old-fashioned rolled oats for best structure. Quick oats make a softer, less chewy bar.
Sweetener: Honey sets a bit firmer; maple syrup keeps it softer and vegan.
Too dry: Stir in 1 to 2 tbsp milk (15 to 30 ml) if the mixture seems crumbly before pressing.
Too soft: Add 2 tbsp oats (10 to 12 g) and chill longer.
Storage: Refrigerate up to 7 days, or freeze up to 2 months. Thaw in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 165
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg