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Why You’ll Love This Recipe

You already know I love recreating my favorite Starbucks treats at home—cake pops, egg white bites, pumpkin muffins… I’m basically on a mission to make them all but better. And these Oatmeal Fudge Bars? Ohhh, they might be my best yet. They’ve got that perfect chewy oat layer, a rich, creamy fudgy center, and just the right amount of sweetness. Plus, they come together so easily, which is exactly what I need when I’m craving something chocolatey but don’t want to spend hours in the kitchen.

I love making a batch of these for holiday parties or DIY gifts, but honestly, they’re just as good for an everyday treat with a hot cup of coffee (or tea, if that’s your vibe). The best part? They taste just like the Starbucks version, but you know exactly what’s going into them. And since they’re made with simple, plant-based ingredients, everyone can enjoy them. These are definitely joining the rotation with my peanut butter oat cups and overnight oats—because let’s be real, I’ll never stop finding new ways to use oats. Let me know if you try them!

Ingredients And Substitutions

These are the main ingredients and substitutions for Oatmeal Fudge Bars. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of these fudge bars are made with two ingredients, the first one being old fashioned oats. You can use regular old fashioned oats or gluten free to keep this recipe gluten free! Quick oats or steel cut oats will not work.

Almond flour is the second ingredient in these oatmeal fudge bars. This helps create a lovely nutty texture while keeping the recipe gluten free.

Coconut sugar is an unrefined sugar that I love using in my recipes. However, cane sugar, brown sugar or even monk fruit sweetener will work the same.

A touch of salt helps balance out all the flavors.

Baking powder helps these oat bars rise slightly and create a soft but fluffy texture.

Cinnamon adds a warm flavor.

Use vegan butter to keep this recipe vegan, otherwise regular butter will work just the same!

Again, to keep this recipe vegan we will use flax eggs which is just ground flaxseed mixed with water. Otherwise, if not vegan, you can use two regular chicken eggs.

The fudge center is made with coconut cream from a can. You will only want to use the hard solid part and not the liquid. If your coconut cream isn’t solid, place it in the fridge for 2 hours to harden and separate. Coconut milk from a container, or coconut milk from a can will not work the same.

You can use any type of nut or seed butter which is going to help create a creamy and fudgy center while adding in some healthy fats. I used oat butter which added so much flavor. I would recommend sticking with almond or cashew butter or peanut butter if you want a bit of a peanut butter flavor.

Use dairy free vegan chocolate chips or regular chocolate chips if not vegan. You can also chop up your favorite chocolate bar.

How To Make

ONE: Make flax eggs and set aside to thicken. To made 2 flax eggs, combine 2 Tbsp of ground flax with 5 Tbsp of water. Mix well and set on the counter for at least 10 minutes to thicken.

TWO: Then, In a large mixing bowl, combine oats, almond flour, coconut sugar, baking powder, cinnamon and salt. Then, add in cold cubed butter and flax eggs, and with clean hands, combine until the butter is well incorporated into the dry ingredients. Spit the mixture into 2/3rd’s.

THREE: Next, in a medium saucepan, add in the solid part only of the coconut cream, chocolate chips and the nut or seed butter of choice. Mix with a whisk for 3-5 minutes until chocolate is fully melted and the mixture is smooth and creamy. Set aside.

FOUR: Then, press the majority of the base mixture into the prepared 8×8 pan. Add on the fudge mixture, and then top with the remaining base ingredients by crumbling with your fingers and sprinkling until majority of the chocolate is covered.

FIVE: Bake for 30 minutes or until the top is golden brown. Let cool for 30 minutes then place in the fridge for a minimum of 2 hours before slicing into squares.

Tips And Tricks

Make the flax eggs first before anything else as these take about 10 minutes to thicken. If you are short on time, add the flax eggs to the freezer and they will firm up in about 5 minutes.

Use your hands to combine the cold butter into the dry ingredients. This is the best method to ensure everything is well incorporated. Otherwise, a potato masher can work as well.

Only use the solid part in the coconut cream, discard the liquid. If you coconut cream isn’t solid, add it to the fridge for at least 2 hours to firm up.

After baking, don’t rush on slicing into the oatmeal bars. Let them firm up in the fridge for a few hours. Trust me, it’s worth the wait!

How To Serve And Store

Serve these oatmeal fudge bars cold, at room temperature or warmed up in the microwave for a few seconds.

Enjoy with a cup of coffee, warm cup of tea or a scoop of vanilla ice cream.

Store these fudge oatmeal bars in the fridge in an airtight container, and enjoy within 4-5 days.

Taste And Texture

These oatmeal fudge bars are perfectly sweet, but not overly! The coconut sugar adds the perfect amount of sweetness.

The texture is soft, crunchy and chewy. The oatmeal base is firm but chewy and the fudge center is creamy and delicious to bite into. The top is golden brown and slightly crunchy.

Other Recipes You May Like

• S’mores Fudge
• Apple Cinnamon Oatmeal Bars
• Homemade Oatmeal Cream Pies
• Starbucks Pumpkin Loaf
• Cranberry Bliss Bars

If you make these Oatmeal Fudge Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Oatmeal Fudge Bars

5 from 1 rating

Hannah Kling

Oatmeal Fudge Bars are a copy-cat recipe from Starbucks but made with much healthier ingredients. These bars come together easily and are both vegan and gluten-free. Great for dessert, a sweet snack or DIY gifting for the holidays!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Ingredients  

1x2x3x

Base + Crumb Topping

• 2 cups almond flour
• 1 cup old fashioned rolled oats
• 1/2 cup coconut sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup vegan cold butter (cut into cubes)
• 2 flax eggs (2 Tbsp ground flax mixed with 5 Tbsp water)

Chocolate Fudge Center

• 1.5 cups chocolate chips
• 1/2 cup nut or seed butter
• 1 15oz can of coconut cream (solid part only)

Instructions

• Make flax eggs and set aside to thicken. To make 2 flax eggs, combine 2 Tbsp of ground flax with 5 Tbsp of water. Mix well and set on the counter for at least 10 minutes to thicken. Preheat the oven to 350F and prepare an 8×8 baking dish with parchment paper and coat it with non-stick spray. 
• Then, In a large mixing bowl, combine oats, almond flour, coconut sugar, baking powder, cinnamon and salt. 
• Next, add the cold, cubed butter and flax eggs to the dry ingredients. Using clean hands, work the mixture until the butter is fully incorporated, creating a crumbly texture. Once combined, divide the mixture, setting aside about two-thirds for the base.
• Next, in a medium saucepan, add in the solid part only of the coconut cream, chocolate chips and the nut or seed butter of choice. Mix with a whisk for 3-5 minutes until chocolate is fully melted and the mixture is smooth and creamy. Set aside. 
• Then, press the majority of the base mixture into the prepared 8×8 pan. Add on the fudge mixture, and then top with the remaining base ingredients by crumbling with your fingers and sprinkling until majority of the chocolate is covered. 
• Bake for 30 minutes or until the top is golden brown. Let cool for 30 minutes then place in the fridge for a minimum of 2 hours before slicing into squares. 

Notes

• Make the flax eggs first before anything else as these take about 10 minutes to thicken. If you are short on time, add the flax eggs to the freezer and they will firm up in about 5 minutes.
• Use your hands to combine the cold butter into the dry ingredients. This is the best method to ensure everything is well incorporated. Otherwise, a potato masher can work as well.
• Only use the solid part in the coconut cream, discard the liquid. If you coconut cream isn’t solid, add it to the fridge for at least 2 hours to firm up.
• After baking, don’t rush on slicing into the oatmeal bars. Let them firm up in the fridge for a few hours. Trust me, it’s worth the wait!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!