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Rich, fudgy no-bake chocolate oatmeal squares with chewy oats, creamy peanut butter, dates, and a topping of smooth dark chocolate. A simple no-bake oat chocolate bar recipe.
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No-Bake Chocolate Oatmeal Squares

These no-bake oat chocolate bars are the perfect blend of wholesome and indulgent. Made with almonds, oats, dates, and cranberries for natural sweetness and texture, then topped with a smooth layer of melted chocolate, they’re chewy, crunchy, and satisfying all at once. With a hint of orange zest for brightness, these bars are quick to make, gluten-free, and keep well in the fridge for an easy grab-and-go snack or healthy dessert.
Prep Time15 minutes
FREEZE20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Keyword: No bake bars, no bake chocolate bars, no bake chocolate oatmeal bars, no bake cocolate oatmeal squares
Servings: 6 people

Equipment

  • Food processor
  • Small bowl (for soaking dates)
  • Loaf tin
  • Parchment paper
  • Double boiler (or heatproof bowl over saucepan)
  • Spoon or spatula

Ingredients

  • 1 cup almonds or cashews as a substitute
  • ½ cup gluten-free oats
  • ½ cup dates pitted and soaked in hot water for 5 minutes to soften
  • ½ cup dried cranberries
  • 2 tbsp peanut butter or almond butter as alternative
  • 1 tbsp coconut oil
  • 1 tbsp orange juice fresh
  • 1 tsp orange zest finely grated
  • 80 g chocolate chips ≈ ½ cup

Instructions

  • Blend dry base: To a food processor, add cashew nuts or almonds and oatmeal. Blend until the mixture turns into a fine flour-like consistency.
  • Soften dates: Place dates in a bowl, cover with hot water, and soak for 5 minutes. Drain and pat dry.
  • Form dough: Add softened dates, cranberries, peanut butter, coconut oil, orange zest, and orange juice to the almond-oat mixture. Blend until a sticky dough forms. Adjust texture if needed: add 1-2 tbsp extra orange juice if too dry or 1-2 tbsp extra oats if too wet.
  • Press into tin: Line a loaf tin with parchment paper. Transfer mixture and press firmly and evenly into the base.
  • Melt chocolate: Using a double boiler or (bowl over simmering water), melt the chocolate chips into a smooth chocolate mixture. Spread evenly over the pressed mixture.
  • Chill: Freeze for 20 minutes or refrigerate for 1 hour until firm.
  • Serve & store: Slice into bars and store in an airtight container in the fridge for up to 1 week.

Notes

  • The oats: Use old-fashioned oats for a sturdy base, or quick cooking oats for a softer bite.
  • Gluten Free? Use gluten-free oats if you need the recipe to be fully gluten-free. Rolled oats work best; instant oats may make the texture too soft.
  • The peanut butter: For best results, use smooth peanut butter or natural peanut butter. You can also melt the peanut butter slightly before mixing for easier blending.
  • The chocolate: Use dark or semi-sweet chocolate chips. You’ll melt chocolate chips in a microwave safe bowl or in a saucepan over a double boiler. Spread half of the chocolate mixture as the base and save the remaining chocolate for the topping if you like it extra indulgent.
  • The pan: A lined baking dish makes it easy to press in the base and pour over the topping.
  • Chilling: Freezing sets the bars faster (about 20 minutes), while refrigerating (about 1 hour) gives them a softer bite. Either way, make sure they’re firm before slicing.
  • Cutting clean slices: Dip a sharp knife in hot water, wipe dry, and then slice through the chilled bars for neat edges.
  • Storage: Keep bars in an airtight container in the fridge for up to a week. For longer storage, freeze for up to a month — just let them thaw slightly before eating.
  • Serving ideas: Enjoy them as a snack, pack them into lunchboxes, or serve with coffee or tea as a healthier dessert bite.