Oatmeal Chocolate Chip Date Caramel Snack Bars
These Oatmeal Chocolate Chip Date Caramel Snack Bars combine a chewy oat and flour base mixed with almond butter, maple syrup, and chocolate chips, topped with a smooth date-based caramel and sprinkled with shredded coconut and additional chocolate. The bars bake until golden, offering a balanced sweet and nutty snack with a rich caramel layer that adds moisture and flavor. They are versatile for gluten-free and oil-free modifications by adjusting flour type and omitting oil. This treat delivers a satisfying texture and naturally sweetened finish.
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
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 307
% 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.