Dairy-Free Chocolate Oat Bars
Indulge in the rich, chocolatey goodness of these Dairy-Free Chocolate Oat Bars, a wholesome treat that's as satisfying as it is simple to make. Packed with nutrient-dense ingredients like rolled oats, almond flour, and unsweetened cocoa powder, these bars are naturally sweetened with maple syrup and feature the velvety melt of dairy-free chocolate chips. Coconut oil lends a luscious texture while keeping them dairy-free, making this recipe perfect for vegan diets and those with lactose intolerance. With just 15 minutes of prep and no-fuss directions, these bars are baked to perfection in under 20 minutes. Whether as a midday snack or a guilt-free dessert, these chewy yet firm oat bars are sure to become a household favorite. Plus, they’re easy to store and perfect for meal prep, so you’ll always have a healthy snack at hand.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 0.5 cup coconut oil
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk together until evenly mixed.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in maple syrup and vanilla extract until well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula or wooden spoon until all ingredients are thoroughly combined.
Gently fold in the dairy-free chocolate chips.
Transfer the mixture into the prepared baking pan and use the back of a spoon or your hands to press it down evenly and firmly.
Place in the preheated oven and bake for 18-20 minutes, or until the edges are firm and the top has set.
Remove from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bars out of the pan and transfer them to a wire rack to cool completely.
Once cool, cut into 12 bars. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 184.3 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
