One of the problems with summer is, it doesn’t lend itself very well to baking. I find myself pushing away the urge to bake because I know if I turn the oven on, even in the morning, the rest of the day will just be a bit too hot inside, even if it is cool outside. Last week I made my favorite no bake cookie recipe, but I found myself wanting to make something more “substantial.” Then I came across this no bake oatmeal bar recipe, just what I was looking for.
These bars were fun to make and can be easily adapted to fit your taste preferences. They taste like a treat, but I have a little less guilt about feeding them to my kids because they are packed with fiber, omega-3′s, and protein! Not an everyday snack, but definitely better for you than a traditional dessert.
I made these for our upcoming trip to the ocean. I sliced the bars and then put them in the freezer. I know it will be the perfect mid day beach snack, but also great for back to school lunch packing, how can it be that time already?!?
Chocolate Almond No Bake Oatmeal Bars
Adapted from the BrownEyedBaker
- 3 cups oatmeal
- 1 cup shredded coconut unsweetened
- 1/2 cup flax seeds
- 1 cup chocolate chips
- 2 tsp. vanilla
- 1 cup almond butter
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/2 cup chopped almonds
- 1/2 cup mini chocolate chips
Line a 9×13 inch pan with parchment paper and set aside. In a large bowl stir to combine the oats, coconut, flax seeds, chocolate chips, vanilla and almond butter.
In a small sauce pan over medium high heat melt the butter, sugar, and milk. Bring to a rolling boil (bubbles covering the surface of the liquid) and stir while you keep it at a rolling boil for 2 full minutes. (It is important for the finished texture of the bars that you boil the liquid for 2 minutes, not longer or shorter, so set the timer and stir while it is boiling.)
When the 2 minutes have passed pour the hot liquid over the top of the oatmeal mixture and stir to combine, making sure all the oats are moist. Press the oats into the 9×13 inch pan and use the back of a spoon, making sure it is evenly distributed.
Sprinkle the toppings (I used mini chocolate chips and chopped almonds, but use what you wish) evenly over the bars and press in to secure. Let the bars cool on the counter for 30 minutes to set. When you are ready to cut the bars pick them up out of the pan using the parchment paper “handles.” Store bars in the refrigerator or freezer.