Healthy Chocolate Crumble Oatmeal Bars are like a brownie had a baby with an oatmeal cookie. The crust and crumble top are made from the same easy oatmeal recipe. This oatmeal bar is high in fiber, protein, gluten-free, dairy-free and vegan. Bake or no bake.
Chocolate Crumble Oatmeal Bars
Chocolate crumble oatmeal bars are so easy to make. There is just one recipe for both the crust and crumble top, and another for the chocolate fudge brownie filling.
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Yes, they are baked, but they could also be no bake since no eggs are used (aquafaba instead), just pop the pan in the freezer. I more often like to bake this recipe however because the middle filling turns out like a fudgy brownie.
This recipe was hard to name because it really is just a brownie between oatmeal cookies, sort of, only healthier.
As with all my recipes, I try to make sure the ingredients are main-stream enough so anyone who wants to eat healthier probably has the ingredients to make them. I provide a list of the ingredients below, as well as substitutions.
Before we dive into the recipe, I'd like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe...
What Are The Ingredients in These Oatmeal Bars?
- Oat Flour & Rolled Oats - both are needed for structure.
- Sugar - coconut palm sugar or cane sugar or even a mix of the two work well.
- Baking Soda & Baking Powder - to provide lift to both the crust and filling.
- Chocolate chips - semi-sweet is best.
- Aquafaba - provides plant-based stability, instead of eggs. No need to whip it this time.
- Butter - I use Earthbalance vegan butter. Melted oconut oil is possible at least for the middle brownie layer but will definitely change the texture.
- sunflower seed butter or nut butter or use more plain butter.
How To Make Chocolate Crumble Oatmeal Bars
Step 1: Make the crust and crumb recipe. Mix all ingredients together. Press ¾ of the mixture into an 8-inch by 8-inch pan and bake. Save the remaining ¼ for the crumble on top.
Step 2: Make the chocolate filling. Mix ingredients into a creamy texture, and pour onto a cooled, baked crust. Sprinkle with left over crumble and bake golden.
Would you prefer to not bake these crumb bars? Then chill the crust instead of baking, and chill the assembled bar recipe, instead of baking.
How Do These Chocolate Crumb Bars Taste?
- deep chocolate flavor
- like a brownie baked between two oatmeal cookies
- melt in your mouth texture
Have You Tried Sunflower Seed Butter?
Any nut butter works in this recipe, and sunflower seed butter also works for those who want to keep the bar nut free. Sunflower seeds are healthy as you can see from this article from Time Magazine. They are full of protein, fiber, zinc, folate and vitamin B6, and vitamin E. The USA brand SunButter is my favorite sunflower seed brand.
Are Oatmeal Bars Good For You?
Oatmeal bars are healthy to eat as a breakfast or snack because they are full of healthy fiber that fills you up and protects your heart as well as boosts your digestion. These bars have about 3gms protein and 2gms fiber per bar and are low in sugar compared to commercial oat bars.
How Long Do Oat Bars Last?
These oat bars last a long time refrigerated, at least two weeks, and months if frozen. That makes them a very convenient snack to have on hand.
More Healthy Chocolate Bars For You
If you like this recipe, you might like to try these:
Chocolate Peanut Butter Bars
Chocolate Oatmeal Bars
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Chocolate Crumble Oatmeal Bars
Ingredients
Bottom Crust & Top Crumb
- 1 ½ cup oat flour (Or one cup all purpose flour)
- 1 cup rolled oats
- 1 cup coconut palm sugar or brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ½ cup butter melted in microwave for 15 seconds; I use Earthbalance vegan butter
Chocolate Filling
- 1 cup oat flour or ⅔ cup all purpose flour
- 1 cup brown sugar or coconut sugar or cane sugar
- 1 ½ cups chocolate chips I used Enjoylife semi-sweet mini chips
- 6 tbsp aquafaba room temperature, use straight out of the can, no whipping necessary
- pinch of salt
- 3 tbsp butter chunks are fine, I use Earthbalance vegan butter
- 1 tbsp nut or seed butter
Instructions
Prep
- Preheat the oven to 325°F.
- Line a 8-inch by 8-inch pan with parchment paper.
- Be sure aquafaba is at room temperature
- Melt crust butter in microwave in 15-second increments.
Make Crust & Crumb
- Combine crust dry ingredients, then stir in melted butter or use a hand-mixer but only just combine. You want it to be sticky and crumbly.
- Remove ¾ cup of the mixture and set aside to use for the top crumb.
- Press the rest into the parchment-lined pan.
- Bake the crust for 8 minutes at 325 F.
- Remove from oven, keep the crust in the pan and allow it to cool, about 30 minutes.
Make Chocolate Filling
- Put the butter and chocolate, broken or use chips, into a 2-cup pyrex glass measuring cup and microwave for 1 minute. Stir until creamy. Spoon in the aquafaba, stir again. Add in the nut or seed butter, stir again.
- Into a mixing bowl, combine the dry ingredients.
- Add the chocolate mixture to the dry mixture and stir into a batter. It will be a bit like a brownie batter.
- Spoon it onto the baked crust, and smooth the surface.
Add Crumb Top
- Sprinkle the reserved crumb top onto the brownie batter.
- Bake for 30 to 35 minutes or until the crumb is golden brown. Lift the Chocolate Crumb Bars using the parchment paper and set it on a wire rack to cool.
- I let it cool for 30 minutes, then I refrigerate it for 3 hours to get clean slices. If you don't mind slightly rough slices, cut after cooling only 30 minutes.
Storage
- Store the oatmeal bars in the refrigerator for 1 week in sealed container. Or freeze for 3 months.
Notes
- If you prefer to "no bake" this dessert, just chill the crust for 10 minutes instead of baking, and chill the final dessert for an hour or two in the refrigerator before slicing. If the inside is still too soft to slice, freeze for one hour.
Nutrition
This post is sponsored by Sunbutter. My opinions are my own.
Emily
Do you whipped up the aquafaba or use it just as is out of the can? Thanks!
Dee Dine
Straight out of the can Emily!
Joelle
If I want to use real eggs, would it be two eggs?
Dee Dine
I think 1 large egg or 2 small eggs would work well to replace the 6 tbsp of aquafaba.