Friday, 7 November 2025

No Bake Chocolate Oat Bars

Ingredients

- 1 cup (226 g) unsalted butter
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups (270 g) old-fashioned rolled oats

Use certified gluten-free oats for a gluten-free version.
For dairy-free/vegan: use plant-based butter and dairy-free chocolate; choose a vegan peanut butter.
Almond, cashew, or sunflower butter can replace peanut butter.
Optional add-ins: 1/3 cup chopped nuts, shredded coconut, dried cherries, or a tablespoon of ground flax/wheat germ.

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Prepare the pan: Line a 9×9-inch pan with parchment, leaving overhang on two sides for easy lifting.
Make the oat mixture: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar dissolves and the mixture is glossy. Remove from heat; stir in vanilla, then oats until fully coated.
Press the base: Firmly press about half of the oat mixture into an even layer in the lined pan. Reserve the remainder for topping.
Make the chocolate layer: In a microwave-safe bowl (or a small saucepan over low heat), melt the chocolate chips in 20-second bursts, stirring until smooth. Stir in the peanut butter until silky.
Layer and chill: Pour the chocolate over the oat base and spread evenly. Crumble the remaining oats over the top, gently pressing to adhere. Refrigerate 2–3 hours, until set, then cut into bars.

Bars crumble when slicing: Press the oat layers very firmly; chill until fully set. Use a sharp knife warmed under hot water and wiped dry.
Greasy base: Simmer the butter–sugar mixture just until the sugar dissolves; avoid overheating. Stir oats thoroughly so they absorb the syrup.
Chocolate too soft at room temperature: Use a mix of chips (half semisweet, half dark) or add 2 tablespoons melted coconut oil for a firmer set in warm kitchens.
Too sweet: Reduce brown sugar to 1/3 cup and use dark chocolate chips.

Room temperature: Store in an airtight container 3–5 days if your kitchen is cool.
Refrigerator: Keeps well for up to 1 week; the layers stay neatly defined.
Freezer: Freeze up to 2 months, stacked with parchment between layers. Thaw in the refrigerator.
Pack & go: Bars travel well; keep chilled for warm-weather outings.

Quick syrup binder: Butter and brown sugar coat the oats, creating a chewy, cohesive base without baking.
Stable fudge center: Peanut butter emulsifies the melted chocolate so the middle sets smooth and sliceable.
Press-crumb method: Reserving half the oats for the top adds texture and protects the chocolate from fingerprints.
Flexible ingredients: Oats and nut butter welcome swaps for gluten-free, dairy-free, or nut-free variations.

Add a pinch of salt: A 1/4 teaspoon fine sea salt in the oat mixture sharpens flavors.
Extra crunch: Stir 1/2 cup toasted chopped nuts or crisped rice into the reserved oat topping.
Clean edges: Lift the slab out by the parchment before slicing; wipe the knife between cuts.
Breakfast spin: Reduce chocolate by 1/4 cup and fold in 1/3 cup dried fruit for a more morning-friendly bar.

~290 calories;
27 g carbohydrates;
5 g protein;
19 g fat;
~60 mg sodium.
Values vary with chocolate and nut butter used.