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These healthy oatmeal fudge bars are seriously LIFE CHANGING! The vegan fudge layer is perfectly fudgy without any dairy. And the oatmeal base is amazingly crumbly and delicious without any gluten or refined grains. In this recipe, I explain how to use a can of full fat coconut milk and coconut sugar to create your own sweetened condensed milk replacement for the fudge. It works so well and creates the perfect texture for your fudge. Also, the oatmeal layer only takes a few minutes to put together and only requires 7 ingredients. I hope you love this healthier version of the Starbucks oatmeal fudge bars as much as I do!
Oatmeal Fudge Bars
This dessert recipe is not only healthy but, it’s also vegan, dairy free, gluten free, soy free and refined sugar free.
Interested in More Healthy Desserts?
If you want, you can check out my Lemon Blueberry Oatmeal Bars (Vegan + Gluten Free). Along with my Vegan Gluten Free Cookies Stuffed with Homemade Nutella. My Super Fudgy Vegan Brownies (Gluten Free + Flourless), as well as these Peanut Butter Banana Oatmeal Cookies (Vegan + Gluten Free).
Full-fat coconut milk (unsweetened): Canned coconut milk that doesn’t have any added sugar. I used the Thai Kitchen brand that I got at Costco.
Coconut sugar: This granulated sugar is unrefined and has an amazing maple flavor.
Vanilla extract: Brings a light delicious flavor to both the fudge and the oatmeal base.
Chocolate chips or chopped chocolate: Use vegan to keep this recipe vegan as well as refined sugar free if needed.
Sea salt: Brings out the other flavors in this recipe.
Rolled oats: I use organic, sprouted oats from this brand and they have a great deal on a large bag at my local Costco.
Almond flour: This high protein flour has a light, cakey texture and of course it works great in these bars.
Baking powder: Rising agent in the oatmeal layer (I always choose aluminum-free baking powder).
Maple syrup: An unrefined liquid sweetener that brings an amazing flavor to this dessert.
Coconut oil: This works so well in this recipe as a replacement for butter.
Vegan Fudge Layer Instructions:
- Add full-fat coconut milk and coconut sugar to a medium-sized pot on medium heat and bring to a low boil. Be very careful that it doesn’t boil over and make a mess.
- Let this mixture boil for 20-30 minutes, stirring often, until it’s thickened. When you’ve reached a thick caramel-like consistency, remove from heat (mine took about 28 minutes).
- While hot, stir in your chocolate, vanilla extract and sea salt.
- Add fudge mixture on top of base oatmeal layer in your baking dish.
Oatmeal Crumble Instructions:
- Add rolled oats, almond flour, baking powder, sea salt to a large mixing bowl and stir to combine.
- Then add vanilla extract, maple syrup, coconut oil and combine using your hands or the back of a fork to break up the clumps.
- Set aside 3/4 cup of oatmeal mixture and press the rest into an even layer in your parchment lined baking dish.
- After adding fudge layer, use your hands to sprinkle the remaining oatmeal mixture across the top of bars.
- Bake at 375 degrees Fahrenheit for 20-28 minutes or until the edges turn golden brown in color.
Healthy Oatmeal Fudge Bars (Gluten Free + Vegan)
Keyword: Oatmeal Fudge Bars
Author: Adrianne from Bananasaboutlife.com
Yield: 9 bars
- 1 can of unsweetened coconut milk (full-fat)
- 1/2 cup coconut sugar (or sub organic cane sugar)
- 1/2 teaspoon vanilla extract
- 1 heaping cup dairy free chocolate chips or chopped chocolate (use refined sugar free if needed)
- 1/8 teaspoon sea salt
- 1 1/2 cups rolled oats (gluten free if needed)
- 1 1/2 cups almond flour (not almond meal)
- 1/8 teaspoon sea salt
- 1 teaspoon baking powder (I choose aluminum-free)
- 1/2 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil (solid at room temp)
- Preheat your oven to 375 degrees Fahrenheit. Also, line an 8×8 baking dish with parchment paper and set it aside.
- To a medium-sized pot on medium heat, add the full-fat coconut milk and coconut sugar. Bring to a boil and let the mixture boil for 20-30 minutes stirring frequently until it has thickened (be careful that it doesn’t get too hot and boil over). You can tell if the texture is thick enough when it reaches a thick, caramel-like consistency and it drips off a spoon slowly. When the texture is thick after heating, remove from heat and stir in vanilla extract, chocolate and sea salt.
- Now, it’s time to make your oatmeal layer. To a mixing bowl add rolled oats, almond flour, sea salt, baking powder and stir to combine. Add vanilla extract, maple syrup and coconut oil then, use a fork or your hands to thoroughly combine ingredients and break up any clumps.
- Set aside 3/4 cup of the oatmeal mixture and press the rest of the mixture across the bottom of your baking dish in an even layer.
- Transfer chocolate fudge mixture to the baking dish on top of the previous oatmeal layer and use a spoon to spread evenly.
- Use your hands to sprinkle the remaining oatmeal mixture on top of the fudge layer.
- Place your baking dish in the oven and bake for 20-28 minutes or until the edges turn a golden brown color.
- When finished baking, remove dish from oven and allow to cool. Place in the fridge or freezer in order to let bars firm and fudge to solidify. I put mine in the freezer for 3-4 hours but in the fridge it will take 6+ hours.
- When fudge is firm, slice into bars. Store any leftovers in the fridge.
Want More Vegan Dessert Recipes?
If you’re interested in more vegan desserts, feel free to check out my Paleo Orange Cranberry Cookies (Vegan + Gluten Free). And this Easy Candied Nuts Recipe (Vegan + Paleo) and this Easy Thai Curry Recipe (Vegan + Gluten Free).
Thank You For Visiting
This post is a recipe for healthy oatmeal fudge bars which are vegan and gluten free. I hope you enjoyed this recipe and it can become a staple dessert in your own home. If you make these oatmeal fudge bars, please leave a comment letting me know how it went. I would love to answer any questions as well as receive any requests for future recipes. Thank you so much for visiting my blog today!