Chewy oatmeal cookie bars with a rich, chocolate fudge center—these Oatmeal Fudge Bars strike the perfect balance between wholesome and indulgent. The combination of a soft oat base, creamy fudge filling, and a golden crumble topping makes this one of my favorite easy treats to whip up. Whether I want a healthy-ish dessert or a sweet snack, these bars always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oatmeal Layer:
1 1/2 cups quick oats
1/2 cup spelt flour (or all-purpose)
1/4 tsp baking soda
1/2 tsp salt
1/4 cup pure maple syrup or honey
1/4 cup coconut oil or butter, melted
2 tsp pure vanilla extract
Fudge Layer:
1/2 cup peanut butter or almond butter
1/4 cup cocoa powder
1/4 cup maple syrup
1/2 tsp vanilla extract
1/4 cup milk of choice
1/4 tsp salt
1/3 cup chocolate chips (optional but recommended)
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8 inch pan with parchment paper.
In a mixing bowl, I stir together all the oatmeal layer ingredients until a crumbly dough forms.
I reserve about 3/4 cup of the oatmeal mixture for topping and press the rest into the bottom of the prepared pan to form a crust.
In another bowl, I mix all the fudge layer ingredients until smooth. If the nut butter is too thick, I warm it slightly to make it easier to stir.
I spread the fudge mixture evenly over the crust.
Then, I crumble the reserved oatmeal mixture over the top.
I bake for 15–20 minutes, until the topping is lightly golden.
Finally, I let the bars cool completely before slicing—this helps them firm up.
Servings and timing
This recipe makes 12 bars.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: approximately 210 kcal
Variations
Gluten-free: I switch to certified gluten-free oats and use a gluten-free flour blend.
Nut-free: I replace nut butter with sunflower seed butter.
No-bake version: I chill the assembled bars instead of baking. The texture is softer but still delicious.
Extra chocolatey: I add more chocolate chips or drizzle melted chocolate on top after baking.
Spiced: A dash of cinnamon or espresso powder in the oatmeal layer adds warmth and depth.
Storage/Reheating
I store these bars in an airtight container:
At room temperature for up to 2 days
In the fridge for up to a week
In the freezer for up to 2 months (I separate layers with parchment to prevent sticking)
To reheat, I warm them slightly in the microwave for a softer, just-baked texture—but I usually love them chilled too.
FAQs
What can I use instead of spelt flour?
I often substitute with all-purpose flour, oat flour, or a 1:1 gluten-free blend. The texture changes slightly but still works great.
Can I make these completely sugar-free?
Yes, I use sugar-free maple alternatives or omit the chocolate chips if I want to reduce the sugar content more.
Do I have to bake the bars?
No, I’ve tried a no-bake version by chilling the assembled layers for a few hours. The texture is softer but still firm and fudge-like.
Can I use rolled oats instead of quick oats?
Quick oats give a softer texture, but I’ve used rolled oats pulsed a few times in a blender or food processor to mimic that consistency.
Are these bars good for kids?
Definitely. I like packing them as lunchbox treats or after-school snacks—they’re naturally sweet and full of good-for-you ingredients.
Conclusion
These Oatmeal Fudge Bars are one of those easy, satisfying recipes I keep coming back to. With pantry-friendly ingredients and endless variations, they’re a feel-good treat I can make any day of the week. Whether I’m craving something chocolatey or want to share a wholesome dessert with friends and family, this recipe always hits the spot.
📖 Recipe:
Print
Oatmeal Fudge Bars
- Total Time: 30 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Chewy oatmeal cookie bars layered with a rich chocolate fudge center, these Oatmeal Fudge Bars are an easy, naturally sweetened treat that can be made gluten-free, dairy-free, or nut-free. Perfect as a wholesome dessert or snack.
Ingredients
1 1/2 cups quick oats
1/2 cup spelt flour (or all-purpose)
1/4 tsp baking soda
1/2 tsp salt
1/4 cup pure maple syrup or honey
1/4 cup coconut oil or butter, melted
2 tsp pure vanilla extract
1/2 cup peanut butter or almond butter
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 cup milk of choice
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- In a mixing bowl, stir together all the oatmeal layer ingredients until a crumbly dough forms.
- Reserve about 3/4 cup of the oatmeal mixture for topping and press the rest into the bottom of the prepared pan to form a crust.
- In another bowl, mix all the fudge layer ingredients until smooth. Warm nut butter slightly if needed.
- Spread the fudge mixture evenly over the crust.
- Crumble the reserved oatmeal mixture over the top.
- Bake for 15–20 minutes, until the topping is lightly golden.
- Let the bars cool completely before slicing to allow them to firm up.
Notes
Use certified gluten-free oats and gluten-free flour for a gluten-free version.
Substitute nut butter with sunflower seed butter for a nut-free option.
Chill the bars instead of baking for a no-bake version with a softer texture.
Add extra chocolate chips or drizzle melted chocolate on top for a richer flavor.
A dash of cinnamon or espresso powder can enhance the oatmeal layer.
Store at room temperature for 2 days, in the fridge for a week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 11g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
