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Cocoa Oat Bars

Two-layer bars that are messy fun!


Bottom crust:

  • 4 c quick-cooking rolled oats
  • ½ c maple syrup
  • pinch salt
  • ½ c hot water


  • 2 c chocolate chips
  • 1 c finely chopped walnuts
  • ½ c maple syrup
  • 2 c shredded coconut
  • 1-1/2 teaspoons arrowroot or cornstarch


  1. Preheat the oven to 350. In a small bowl, mix the oats, maple syrup, salt and water. Press the mixture evenly into an oiled 9X13-inch baking pan (I oiled it with coconut oil). Bake 8 to 10 minutes; set aside.

  2. In a medium bowl, combine all the topping ingredients. Pulse this mixture in two batches in a food processor until sticky (You could probably just mix it with your hands if you don't have a food processor). Place the topping over the oat crust; using the back of your spoon, flatten out the topping until smooth and even. Bake 20 to 25 minutes. Cut while warm.

  3. They are best served at room temperature or warm. They can be frozen if you do not want to serve them for a few days.

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