These almond butter bars are no-bake, healthy, and only require a few ingredients! Way better than a candy bar, the best snack EVER. Such an amazing alternative to granola bars that contain a ton of preservatives and they only take minutes to whip up.
Why you'll love this recipe
TEXTURE- The oats make these super chewy!
EASE- These take minutes to whip up, and they're no bake.
FLAVOR- Full of almond butter flavor with a hint of maple and cinnamon.
Medium mixing bowl
Blender or food processor
Baking pan, I like using a loaf pan
- Almond butter- natural almond butter is best, it has no added sugar
- Maple syrup- real or fake pancake syrup works
- Old fashioned oats- you can also use oat flour
- Dark chocolate- high quality 60-70% is my favorite
- Cinnamon- this really makes the almond butter pop!
- Vanilla extract- high quality is best
See recipe card for quantities.
- Almond butter- peanut butter would be just as delicious!
- Dark chocolate- white chocolate would be a fun twist.
- Cinnamon- cardamon would be a sophisticated touch (I'd do less)
This recipe has not been tested with other substitutions. These are just suggestions.
Line a 9X5 baking loaf pan with parchment paper.
Place the almond butter, maple syrup, and vanilla in a heat safe bowl. Microwave until just melted.
Stir until completely combined.
Add the ground oats, salt, and cinnamon, mix until combined.
Push evenly into a 9X5 loaf pan lined with parchment paper. Refrigerate until cold.
Cut into 16 rectangles, dip in melted dark chocolate. Place on a cookie sheet lined wtih parchment or wax paper. Place in the refrigerator until the chocolate is hardened.
Finish with flaky sea salt.
Hint: Drizzle with chocolate to make them look extra pretty!
- Make sure you line the loaf pan with enough parchment paper to come up and over the sides for easy removal, or else it will be difficult to get the mixture out of the pan.
- This recipe makes a lot of bars, you could easily cut this recipe in half
- If you're using natural almond butter, make sure you really stir the oil into it before using, or else it will be too oily
- Chill the bars before dipping them in chocolate, they might be too soft to handle if you don't
- You might need to add a teaspoon of vegetable oil or coconut oil to your chocolate when melting the chocolate depending on the type of chocolate you use
- I like to dip mine in extra dark chocolate, you can melt down your favorite chocolate
- Chocolate bars are best for melting but chocolate chips also work
- Finishing the bars with flaky sea salt makes them extra special
- Put the dipped bars on wax or parchment paper for easy removal
Refrigerator: Keep in an airtight container in the refrigerator for up to one week.
Freezer: Keep in an airtight container in the freezer for up to 2 months. Defrost on the counter for one hour before eating.
More Recipes You'll Love
Almond butter bars
- Almond butter
- Maple syrup
- Old fashioned oats
- Vanilla Extract
- 1 cup almond butter (236 grams) natural
- ½ cup plus 3 tbsp maple syrup (196 grams)
- 1 teaspoon vanilla extract (3 grams)
- 2 cups rolled oats (204 grams)
- 1 teaspoon cinnamon (2g)
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips (222 grams) melted
- Line a 9X13 loaf pan with parchment paper (see photos above) Place the oats in a food processor or blender until fine. Place in a bowl with the cinnamon, and salt, mix until combined. Set aside
- Place the almond butter, vanilla, and maple syrup in a medium bowl, microwave until melted, checking after 10 seconds, do not over heat. Mix until combined.
- Pour the oat mixture into the almond butter mixture, stir until combined and homogenous.
- Push the mixture into the loaf pan, making sure it is spread out evenly. Place in the refrigerator until cold.
- Once cold, cut into 16 bars. Dip in melted chocolate, place on a parchment lined baking sheet. Place back in the refrigerator until set. finish with flaky sea salt.