No-Bake Fruit, Nut & Chocolate Oat Bars
A dense, chewy energy-style bar topped with a smooth chocolate layer.
Ingredients
For the Chewy Oat Base:
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2 cups Rolled Oats (Old-Fashioned): Provide heart-healthy fiber.
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½ cup Creamy Almond Butter or Peanut Butter: Adds healthy fats and protein.
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⅓ cup Sugar-Free Maple Syrup: A mindful alternative to traditional sweeteners.
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½ cup Slivered or Chopped Almonds: For essential crunch.
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½ cup Dried Fruit Mix (Raisins and Dried Cranberries): Natural sweetness.
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1 tsp Vanilla Extract and a pinch of Salt: For flavor depth.
For the Chocolate Layer:
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1 ½ cups Dark Chocolate Chips (at least 70% cacao): Lower in sugar than semi-sweet.
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1 tbsp Coconut Oil (or Butter): Ensures the chocolate stays soft enough to slice.
For the Topping (Garnish):
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Whole Raw Almonds
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Dried Cranberries
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Large Raisins or Dried Cherries
Detailed Instructions
1. Prepare the Base
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Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
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In a large microwave-safe bowl, combine the nut butter and sugar-free syrup. Heat for 30 seconds and stir until smooth.
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Stir in the vanilla extract and salt.
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Fold in the oats, slivered almonds, and the dried fruit mix. Stir until everything is thoroughly coated and sticky.
2. Press and Set
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Transfer the oat mixture into your prepared pan.
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Use a spatula (or the bottom of a flat measuring cup) to press the mixture down firmly into an even layer. This ensures the bars don’t crumble when cut.
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Place the pan in the freezer for 10–15 minutes to firm up while you make the topping.
3. The Chocolate Layer
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In a small bowl, combine the dark chocolate chips and coconut oil.
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Melt in the microwave in 20-second intervals, stirring in between, until completely smooth.
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Pour the melted chocolate over the chilled oat base and spread it evenly with a spatula.
4. Garnish and Chill
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While the chocolate is still wet, artistically arrange your whole almonds, cranberries, and raisins on top.
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Refrigerate for at least 1–2 hours until the chocolate is set.
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Lift the bars out using the parchment paper edges and slice them into 16 even squares.
Storage Tip
Keep these bars in an airtight container in the refrigerator for up to a week, or freeze them for a quick grab-and-go snack later!