Chocolate Oats Nut Bars (Printable)
Chewy bars blending oats, nuts, and dark chocolate for a rich, energizing treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1/2 cup chopped almonds
03 - 1/2 cup chopped walnuts
04 - 1/4 cup unsweetened shredded coconut
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup honey or maple syrup
07 - 1/4 cup unsalted butter
08 - 1/4 cup creamy peanut butter
09 - 1 teaspoon vanilla extract
→ Chocolate
10 - 1 cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
# How-to Steps:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix rolled oats, chopped almonds, walnuts, shredded coconut, and salt.
03 - In a small saucepan over medium heat, melt honey, butter, and peanut butter together. Stir until smooth and fully blended. Remove from heat and incorporate vanilla extract.
04 - Pour the wet mixture over the dry ingredients and mix thoroughly to evenly coat all components.
05 - Fold half of the chocolate chips or chopped chocolate into the mixture.
06 - Press the mixture firmly and evenly into the prepared baking pan.
07 - Melt the remaining chocolate using a microwave or double boiler, then drizzle it over the top of the bars.
08 - Refrigerate for at least 1 hour or until the bars are firm.
09 - Lift bars out of the pan using the parchment paper overhang, slice into 12 bars, and serve.
# Expert Pointers:
01 -
- They taste indulgent but require almost no baking skills—just melting and mixing.
- Your kitchen smells incredible for hours afterward, and they stay chewy for days.
- One batch made twelve bars that disappear faster than you can actually eat them.
02 -
- If you skip the chilling step, the bars will crumble when you cut them—the chocolate and oat base need that cold time to set properly.
- Melting the first batch of chocolate into the oats while warm makes them softer and more cohesive, which changes the whole texture of the final bar.
- Use parchment paper overhang; trying to lift them out without it is a mistake I've made twice.
03 -
- Warm chocolate drizzle sets faster and looks neater than room-temperature chocolate, so do it right after melting.
- If your mixture seems too loose before pressing into the pan, refrigerate it for fifteen minutes to firm it up slightly.