Chocolate Oat Bars
Aubrie Pick
Yields9 ServingsCook Time45 mins
AuthorLiz Stanley

These yummy bars are gluten-free, dairy free, refined-sugar-free, and vegan, so are safe for sharing with any kid at your child’s school. Liz Stanley, creator of the lifestyle blog Say Yes, advises making a batch, wrapping each bar with compostable parchment paper and natural twine, and storing them in the fridge, ready to go.

*If you’re sensitive to gluten, check the label to be sure the oats are gluten-free (i.e. prepared in a facility that has no cross-contamination from wheat or other gluten-containing foods).

How to Make It

1

Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

2

Using a stand mixer and paddle attachment, blend almond butter with coconut sugar on high speed 1 minute. Add vanilla and beat 1 minute more.

3

In another bowl, whisk oat flour with oats, baking powder, and salt.

4

On medium speed, blend half of almond milk into almond-sugar mixture, then blend in half of dry ingredients. Repeat, taking care to mix just until blended; then stir in chocolate chips. Dough will be thick and crumbly.

5

Turn dough onto baking sheet and gather into a mound. Press out into an even rectangle 1/2 in. thick and about 7 by 9 1/2 in. (the thickness is more important than the size).

6

Bake until edges just begin to darken and crack and a toothpick inserted into center comes out with just a few tiny crumbs, 15 to 20 minutes. Let cool on pan until firm, then lift to a rack to cool completely.

7

Slide parchment with cookie rectangle onto a cutting board. Cut into quarters or thirds lengthwise, then into thirds crosswise. If you like, wrap each bar in parchment and tie with kitchen twine.

MAKE AHEAD up to 2 weeks, chilled.

Ingredients

 1 cup unsalted crunchy almond butter or sunflower butter
 1 cup coconut palm sugar
 2 tsp vanilla extract
 1 ⅓ cups oat flour*
 ½ cup regular rolled oats*
 1 ½ tsp baking powder
 ½ tsp kosher salt
 ¼ cup unsweetened almond milk
  cup semi-sweet chocolate chips or raisins

Directions

1

Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

2

Using a stand mixer and paddle attachment, blend almond butter with coconut sugar on high speed 1 minute. Add vanilla and beat 1 minute more.

3

In another bowl, whisk oat flour with oats, baking powder, and salt.

4

On medium speed, blend half of almond milk into almond-sugar mixture, then blend in half of dry ingredients. Repeat, taking care to mix just until blended; then stir in chocolate chips. Dough will be thick and crumbly.

5

Turn dough onto baking sheet and gather into a mound. Press out into an even rectangle 1/2 in. thick and about 7 by 9 1/2 in. (the thickness is more important than the size).

6

Bake until edges just begin to darken and crack and a toothpick inserted into center comes out with just a few tiny crumbs, 15 to 20 minutes. Let cool on pan until firm, then lift to a rack to cool completely.

7

Slide parchment with cookie rectangle onto a cutting board. Cut into quarters or thirds lengthwise, then into thirds crosswise. If you like, wrap each bar in parchment and tie with kitchen twine.

MAKE AHEAD up to 2 weeks, chilled.

Chocolate Oat Bars