dark chocolate almond oatmeal bars

  • 3 cups rolled oats
  • 1/2 cup flour (I used all-purpose, but any kind should work.
    Try oat flour for gluten-free)
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 3/4 cup almond butter, divided (or other nut-butter)
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup dark chocolate chips

  1. Line a 8×8 inch baking pan with parchment paper or spray
    with cooking spray and set aside.
  2. In a large bowl, mix together the oats, flour, maple syrup,
    1/2 cup almond butter, coconut oil, vanilla and cinnamon. The mixture should be
    sticky and clump together easily. If it’s too crumbly, add a bit more nut
    butter. If too wet, add in more oats/flour.
  3. Transfer half of the mixture into the baking pan and spread
    evenly. I like to use a piece of parchment paper to press down the mixture
    evenly, but a small rolling pin (or your fingers!) also works. Place in the
    fridge and let harden for at least 30 minutes.
  4. After the mixture has hardened in the fridge, melt the
    chocolate chips along with the remaining 1/4 cup almond butter in a double
    boiler or small pot over boiling water until creamy and smooth. Pour the
    chocolate on the oat layer and refrigerate until hardened, about 1 hour.
  5. Remove the chocolate layer from the fridge and place the
    remaining oat mixture on top. I think it’s easiest to crumble the the remaining
    dough all over the chocolate and press together. Place back in the fridge to
    harden, at least 30 more minutes.
  6. Slice into 9-12 bars (depending on what size bar you like).
    The bars will keep for up to 2 weeks in the fridge or 6 months in the freezer.

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