Vegan No-Bake Oatmeal Chocolate Bars

A stack of 3 Starbucks-copycat oat fudge bars with layers of chocolate fudge between layers of oat crust and crumble.

Print Recipe

5 from 5 votes

Vegan No-Bake Oatmeal Chocolate Bars

A homemade version of no-bake oat fudge bars made with just 7 simple ingredients.

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: bars

Author: Deryn Macey

Ingredients

For the Oat Layer

½ cup vegan butter 112 g
¼ cup packed dark brown sugar 50 g
¼ tsp salt
1 tsp vanilla extract
2 cups quick oats 188 g
½ cup chopped walnuts 60 g

For the Fudge Layer

¾ cup semi-sweet chocolate chips 120 g
¼ cup creamy natural peanut butter 62 g

Instructions

Prepare Pan: Line an 8x8 inch pan with parchment paper so it sticks out over at least 2 of the edges. Set aside.
Melt Butter and Sugar: In a large pot over medium heat, melt the vegan butter. Then, whisk in the brown sugar and salt until well combined.
Add Oats: Turn the heat to low and add in the vanilla extract, quick oats, and chopped walnuts. Mix until evenly combined. Turn off the heat and set aside.
Form Oat Crust: Press half of the oat mix (about a heaping 1 ½ cups) into the bottom of the 8x8 inch pan using a spatula or your fingers until you have firm, even layer.
Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips and peanut butter in the microwave in 30-second increments until the mixture is uniform.
Layer Bars: Pour the fudge mix over the oat layer and smooth into an even layer and then sprinkle the remaining oat mix evenly over the top, gently pressing it down a little.
Chill Bars: Cover and refrigerate for at least an hour before lifting out of the pan and cutting in 16 bars. Serve right away or store in the fridge or freezer.

Video

Notes

Store bars in the fridge for up to 5 days or in the freezer for up to 3 months.

Light brown sugar or coconut sugar could be used instead of dark brown sugar.

Walnuts can be replaced with pecans or slivered almonds or omitted.

For the fudge layer, use a peanut butter whose only ingredients are peanuts and salt. Peanut butter can be substitute with almond or cashew butter for peanut-free bars, or sunflower seed butter or tahini for nut-free bars (omit walunts).

Nutrition