These are the best naturally sweetened treat, similar to a granola bar but better! They freeze well and are delicious!
Sugar and More Sugar
Right now is the season of sugar in the world – sugar at every event, class, and activity. This recipe is a happy alternative to the refined sugar treats that you may be faced with at every corner.
These oatmeal peanut butter fudge bars can be kept in the freezer and retrieved at any moment when a healthier treat is needed.
Check that Pot of Peanut Butter
Check your peanut butter as well as your chocolate chips if you want these bars to be completely refined sugar free. I use a natural peanut butter that only has peanuts and salt in its ingredient list. It works great in these bars.
As far as chocolate chips go, I use the Hu dark chocolate gems. They are sweetened with coconut sugar – a more natural sugar that contains minerals and vitamins. Coconut sugar also has a lower glycemic index. If you don’t mind the amount of refined sugar in regular chocolate chips, you can use those as well.
Delicious Options
If you hate chocolate, the oatmeal mixture in these bars is delicious on its own. You can make a simple oatmeal peanut butter bar, and skip the fudge portion.
I have used sprouted quick oats as well as regular quick oats in this recipe. The sprouted oats are a little heartier and don’t soften as much with the addition of the liquid mixture.
We keep these in the freezer so we can pull them out whenever we need a more natural treat. They are great straight from the freezer or softened as well.
Oatmeal Peanut Butter Fudge Bars
Oatmeal Mixture
2 3/4 cup quick oats
1/2 cup pure maple syrup
1/2 tsp salt
1/3 cup peanut butter or allergy friendly sub
Fudge Mixture
4 oz Hu chocolate gems (about 2/3 cup)
1/3 cup peanut butter or allergy friendly sub
2 tablespoons maple syrup
Directions
In a medium sized bowl, measure out the quick oats. In a small saucepan, add the sweetener, peanut butter and salt. Heat the mixture on low heat while stirring. Remove the mixture from the heat when it is completely combined.
Pour the peanut butter mixture over the quick oats. Stir until all the quick oats are coated in the peanut butter mixture. In an 8×8 pan, fitted with an oversized piece of parchment paper, dump about 3/4 of the oatmeal mixture. Get your fingers wet and press down the mixture firmly. If it starts to stick to your fingers, get them wet again. Spread the mixture until it covers the pan completely.
Using the same small saucepan as before, return it to low heat. Add the peanut butter, chocolate gems and sweetener. Stir while chocolate melts and everything is well combined. Remove from heat.
Pour the chocolate and spread it out over the flattened oatmeal mixture. Once the chocolate is spread, carefully crumble the remaining oatmeal mixture over the top. Gently press it into the chocolate, just enough so it will stick once the chocolate hardens.
Place the pan in the freezer. The bars will be frozen completely in about an hour. Once the bars are solid, remove them from the freezer. Pull the parchment out of the pan and place it on a cutting board. Cut the bars to desired size. Place in a freezer bag or container. Store in the freezer.
Tweak It Notes
- HONEY instead of MAPLE SYRUP – I have used honey in these bars instead of the maple syrup. It works well but it freezes differently than the maple syrup. The maple syrup stays softer in the freezer and that is what I prefer.
- REGULAR CHOCOLATE CHIPS – if you use regular chocolate chips, don’t add the additional 2 tablespoons maple syrup to the chocolate layer.
- RECIPE SOURCE – tweaked from chocolatecoveredkatie.com, where you can find loads of other healthy treats.
