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Ultimate Oatmeal Bars

These bars are loaded with flavor, guilt free, and sweetened with monk fruit.

Bottom layer is an oatmeal crust topped with jam and oatmeal crumble. Then drizzled with chocolate & peanut butter.  

Can be made Keto & Vegan friendly as well. Omit the eggs for vegan and replace the oat flour with almond flour for keto. 

ENJOY!!! 

 

Prep Time

15 mins

Cook Time

30 to 40 Minutes

Total Time

45 to 55 mins (Plus and extra 60 mins to harden)

Servings

16 bars

Ingredients

 
Oatmeal Crust & Crumble:
  • 1/2 cup of sunflower butter
  • 1/4 cup or maple syrup (I used lakanto)
  • 1/4 cup or egg whites (skip if vegan & add more little more sunflower butter)
  • 2 tbsp of coconut oil melted
  • 1.5 cups of GF oat flour (almond flour works too)
  • 1/4 cup or coconut flour
  • 1/2 cup of lakanto (monk fruit) sugar
Filling:
  • 1/2 cup Sugar Free jam (I used @natures.hollow jam)
Peanut Butter Drizzle:
  • 1/4 cup of powdered peanut butter
  • 1 tbsp of lakanto powdered sugar (If powdered peanut butter is unsweetened)
  • 2 tbsp of warm water
  • 1 tsp of melted coconut oil 
Chocolate Drizzle:
  • 3 tbsp of chocolate chips (dairy free)
  • 1 tsp of coconut oil
 

Directions

  1. Preheat the oven to 350 and line a 9×9 baking dish with parchment paper.
  2. Oatmeal crust & crumble: combine all the wet ingredients in a bowl and mix well. Next add in the dry ingredients to the wet and mix together.
  3. Remove 2/3 of the oatmeal dough and press evenly onto the bottom of the pan with the parchment paper. Next, Spread the jam evenly across the oatmeal crust.
  4.  With the remaining 1/3 oatmeal dough crumble over the jam evenly. Put into oven and bake for 30 to 40 mins until it has turned golden brown.
  5. Allow it to cool for 20 mins before adding the drizzle.
  6. In a small microwaveable bowl, combine the chocolate drizzle ingredients and heat for 30 to 40 secs. Mix well and drizzle over the bars.
  7. In another small bowl combine all the ingredients for the peanut butter drizzle. Mix well and drizzle over the bars.
  8. Place in the fridge for a hour or two for bars to harden. When harden cut bars into small 16 squares and Enjoy!!! 
Print

Ultimate Oatmeal Bars

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree
Prep Time 15 minutes
Servings 16
Author Kimberly Althauser-Lucas

Ingredients

Oatmeal Crust & Crumble

  • ½ cup sunflower butter
  • ¼ cup maple syrup (I used lakanto)
  • ¼ cup egg whites (skip if vegan & add more little more 
  • 2 tbsp coconut oil melted
  • 1½ cup gluten free oat flour (almond flour works too)
  • ¼ cup coconut flour
  • ½ cup lakanto (monk fruit) sugar

Filling

  • ½ cup sugar free jam (I used @natures.hollow jam)

Peanut Butter Drizzle

  • ¼ cup powdered peanut butter
  • 1 tbsp lakanto powdered sugar (If powdered peanut butter is unsweetened)
  • 2 tbsp warm water
  • 1 tsp melted coconut oil 

Chocolate Drizzle

  • 3 tbsp chocolate chips (dairy free)
  • 1 tsp coconut oil

Instructions

  • Preheat the oven to 350 and line a 9x9 baking dish with parchment paper.  
    2. Oatmeal crust & crumble: combine all the wet ingredients in a bowl and mix well. Next add in the dry ingredients to the wet and mix together.  
    3. Remove 2/3 of the oatmeal dough and press evenly onto the bottom of the pan with the parchment paper. Next, Spread the jam evenly across the oatmeal crust.  
    4. With the remaining 1/3 oatmeal dough crumble over the jam evenly. Put into oven and bake for 30 to 40 mins until it has turned golden brown.  
    5. Allow it to cool for 20 mins before adding the drizzle. 
    6. In a small microwaveable bowl, combine the chocolate drizzle ingredients and heat for 30 to 40 secs. Mix well and drizzle over the bars.
    7. In another small bowl combine all the ingredients for the peanut butter drizzle. Mix well and drizzle over the bars.  
    8. Place in the fridge for a hour or two for bars to harden. When harden cut bars into small 16 squares and Enjoy!!! 

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