Toasted Chocolate Peanut Butter Oat Bars

19 Mar


In homage to the oat bars sold at Wesleyan University’s student grocery store (our version is gluten-free and dairy-free and packed with coconut goodness):


3/4 c coconut butter

1/2 c brown sugar or coconut sugar

1 tsp vanilla

3 c oats

2 tbsp coconut milk

1 1/2 c chocolate chips

1/2 c peanut butter

1 tbsp cinnamon

Preheat oven to 350 degrees. Line an 8″ by 10″ baking pan with parchment paper and set aside.

Melt coconut butter in a pan. Stir in brown sugar and vanilla. Add oats and coconut milk and cook on medium heat for 5-7 minutes.

Melt chocolate chips and peanut butter together in the microwave.

Press slightly more than half of the oat mixture evenly into the bottom of the baking pan. Spread the chocolate peanut butter mixture evenly over the top of the oats. Then sprinkle the cinnamon evenly over the top. Finally, crumble the rest of the oat mixture on top.

Bake at 350 for 10 to 15 minutes. We moved our bars to broil for 1 minute in order to achieve a toasted surface. Enjoy gooey bars with a fork after removing them from the oven; refrigerated leftovers will solidify nicely into a portable bar.





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