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Ultimate Oatmeal Bars

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


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
  • cup gluten free oat flour (almond flour works too)
  • ¼ cup coconut flour
  • ½ cup lakanto (monk fruit) sugar


  • 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


  • 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!!!