No-Bake Chocolate Oat Bars

A close up look at oatmeal cookies bars swirled with SunButter and dark chocolate.

5 from 1 vote

A healthier no-bake cookie bar made with a press-in oatmeal cookie layer topped with a chocolate fudge layer. A SunButter swirl makes these over-the-top delicious! The cookie are thin but rich in flavor. I highly recommend sprinkling a little flaky salt over the tops.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 188kcal

Author: Michelle Miller

Ingredients

1/3 cup SunButter No Sugar Added or other nut butter or choice
1/3 cup maple syrup
2 tablespoons coconut oil melted
1/4 teaspoon sea salt
2 cups oats

Chocolate Fudge Layer

2/3 cup dark chocolate chips or chopped dark chocolate bars
1/4 cup SunButter No Sugar Added
1 tablespoon coconut oil melted
2 tablespoons mini chocolate chips or cacao nibs, to sprinkle on top
flaky salt to spinkle on top, optional

Instructions

Line a 9×9 baking pan with parchment paper and set aside.
In a large bowl, add the maple syrup, 1/3 cup SunButter, 2 tablespoons of coconut oil, and sea salt. Mix together well.
Add the oats, and stir until they are evenly coated.
Reserve 2-3 tablespoons of the oat mixture (save for topping the bars). Press the remaining oat mixture into the pan. Use wet hands to press it into the pan. A wet pastry roller also helps pack it down into an even layer. Set aside while making the chocolate layer.
Combine 1/4 cup of SunButter with 1 tablespoon of coconut oil. Stir well.
Use a double boiler (or a glass bowl over a pan with water) heated to a low boil. Add the dark chocolate chips and 3 tablespoons of the SunButter and coconut oil mixture. Reserve 2 tablespoons to swirl on the top.
Pour the melted chocolate on the oatmeal layer. Drizzle the remaining SunButter and coconut oil mixture over the top of the melted chocolate. Use the edge of a knife to run back and forth through the chocolate to swirl the SunButter.
Carefully break apart the leftover oat mixture to sprinkle across the top of the chocolate. Sprinkle mini chocolate chips (or cacao nibs) over the top if desired. Add a sprinkling of flaky salt if using (highly recommended!).
Cover the pan with foil and refrigerate the bars for 1 hour (or overnight). Pull the bars with the parchment paper out of the pan and place it on a cutting board. With a very sharp knife, cut into 16 bars.

Notes

How to Store Leftover Chocolate Oat Bars

Once the bars have been sliced, place them in an airtight container and store in the freezer for up to 6 months. The chocolate oatmeal cookies are awesome served right out of the freezer!

The bars will not keep well at room temperature. The coconut oil will soften and the bars will become crumbly.

Variations & Tips

Other Nut Butters: Using SunButter keeps these bars nut-free. If you don’t have SunButter, another kind of nut butter can be subbed. Options are natural peanut butter, almond butter, and cashew butter. Also try making Sunflower Seed Butter at home!

Nutrition