no-bake chocolate almond oat bars
Let’s start off with a confession – I’ve always been skeptical of the “no-bake” recipes I see floating around Pinterest. Out of sheer curiosity, I mixed up a batch of no-bake bars with zero expectations. Pantry staples (almond butter, honey, cinnamon, vanilla, oats) are all you need here, plus chocolate and sea salt, because why not? Two hours later, my no-bake bars were chilled and ready for their debut. After a tentative first bite, I was feeling a bit foolish for my attitude.
These bars hit all the right notes – chewy, with a nutty crunch. Cinnamon spiced and lightly sweetened with honey, a thin chocolate layer adds just a touch of richness. Enjoy for breakfast, or bring your kids on board to help make a pan for snacking. Five minutes, one pan (plus a bowl to melt the chocolate!), and no oven required – how easy is that?
- 1 cup crunchy almond butter (no salt)
- 1/2 cup honey
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 cups rolled oats
- 1/4 cup almonds, chopped
- 1/4 cup cashews, chopped
- 1/2 cup semisweet chocolate chips
- 2 tsp coconut oil
- flaky salt
- Line an 8-inch square baking pan with foil and spray with nonstick spray. Combine almond butter, honey, salt, and cinnamon in a heavy saucepan over medium-low heat, stirring until melted and smooth. Remove saucepan from heat and stir in vanilla, oats, almonds, and cashews until combined. Scrape mixture into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan.
- Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Pour melted chocolate over bars and smooth with an offset spatula; let set 10 minutes, then top with flaky sea salt. Chill bars for two hours in the refrigerator, until set. Lift foil to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store in the refrigerator for up to 1 week or wrap well and freeze.
If almond butter or nuts are salted, reduce salt to 1/8 tsp. Inspired by Half Baked Harvest
- Calories: 240
- Carbohydrates: 28