No Bake Chocolate Raspberry Oat Bars

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No Bake Chocolate Raspberry Oat Bars

These no bake chocolate raspberry oat bars are a freezer-friendly treat that comes together in minutes with simple, wholesome ingredients. Rich dark chocolate, bright raspberry, and a chewy oat base — no oven required. Made with my daughter Melanie, and loved by everyone who tries them.

Prep Time15

freeze time1

Course: Dessert, Snack

Cuisine: American

Keyword: fibre, freezer bar, healthy snack, no bake, nut butter, oats, raspberries

Servings: bars

Calories: 226kcal

Author: Getty Stewart

Ingredients

2 cups large-flake rolled oats
3/4 cup smooth almond butter or alternative
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 cups fresh or frozen raspberries
6 oz 170 g dark chocolate, chopped or chips
2 tbsp white chocolate chips optional

Instructions

Line an 8x8" pan with parchment paper.
Mix oats, almond butter, maple syrup, and vanilla until well combined. Do the press test, press dough together - if it crumbles, add 1 more tbsp nut butter, if it sticks and holds it's ready.
Press mixture firmly and evenly into prepared pan. Use a piece of parchment on top for easier pressing.
In the same bowl, crush raspberries roughly and spread over the oat base.
Melt dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Drizzle and spread over raspberry layer.
If using, melt white chocolate the same way and drizzle over top.
Freeze for 1 hour until firm. Lift out using parchment and cut into 15 squares.
Store in fridge for 5-7 days and an airtight container in the freezer for up to 4 months (use parchment paper to separate layers).

Notes

For easier slicing, wipe your knife clean between cuts.

Nut-free swap: use sunflower seed butter.

Certified gluten-free oats make this recipe GF.

Additions: Try adding 2 Tbsp ground flax and/or 2 Tbsp hemp hearts. For each 2 Tbsp of dry ingredients add 1 Tbsp nut butter.

Nutrition