Oatmeal Chocolate Chip Date Caramel Snack Bars
User Reviews
5
Oatmeal Chocolate Chip Date Caramel Snack Bars
Description
The recipe creates bars with a base incorporating almond butter, maple syrup, vanilla, and neutral oil combined with oats, all-purpose or gluten-free flour, baking soda, salt, and chocolate chips. This mixture is pressed into a baking pan and baked briefly to set. While baking, a creamy date caramel is prepared by blending soaked dates with almond butter, maple syrup, salt, and non-dairy milk until smooth. After initial baking, the caramel is spread across the base, topped with shredded coconut and more chocolate chips, then returned to bake until golden and set.
The finished bars offer a layered flavor profile featuring the nutty richness of almond butter and oats, the sweetness and chewiness from the dates and maple syrup, and bursts of chocolate. The caramel layer adds moisture and a soft chew contrasting the slightly crisp edges. Coconut topping adds texture and a mild tropical touch.
These bars serve well as a portable snack or a sweet treat with natural ingredients. Variations include using gluten-free blends or oat flour for dietary needs, and omitting oil for an oil-free option, adjusting texture slightly. Cooling before cutting helps them hold shape for serving.
Ingredients
- 1/3 cup almond butter smooth
- 1/3 cup maple syrup
- 1/4 cup non-dairy milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons neutral cooking oil generic cooking oil
- 3/4 cup oats
- 3/4 cup flour I use all-purpose flour, use gf blend or oat flour for Glutenfree
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/3 cup chocolate chips or chocolate chunks
For the date caramel:
- 10-11 date soaked in hot water for 15 minutes, soft
- 1 tablespoon almond butter
- 1/8 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 cup non-dairy milk
For topping:
- 1/4 cup coconut shredded
- 1/4 cup chocolate chips
Instructions
- In a bowl, add the almond butter, maple syrup, vanilla, and oil. Heat the non-dairy milk until it's hot and then add to the bowl. Mix until all of these wet ingredients are well combined.
- Then add in the oats, flour, baking soda, salt, and chocolate chips and mix well.
- Line a 8 by 8 inch pan or a similar baking dish with parchment paper and press this mixture into the baking pan. Even it out with a spatula. Put in the oven at 350 degrees Fahrenheit (180C) for 15 minutes.
- Meanwhile, make your date caramel. Drain the dates and blend with almond butter, salt, and maple syrup. Add 2-3 tablespoons of milk initially and add more if needed. Blend until it's a smooth mixture.
- Take the baking pan out of the oven and spread the date caramel all over. Even out with a spatula.
- Top it with the coconut and chocolate chips and put it back to bake for another 15-20 minutes or until the top is golden to preference.
- Remove the pan from the oven and let it cool for 10 minutes before removing it from the pan and cool for another 10 minutes before slicing.
- The bars will keep in the counter for a day and in the refrigerator for up to 10 days.
Notes
- For gluten-free bars, substitute all-purpose flour with gluten-free blend or oat flour.
- To make oil-free, simply omit the added oil in the base mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 141mg | 6% |
| Potassium | 269mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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