No-Bake Oatmeal Fudge Bars
Ingredients
- 1/4 cup honey
- 1/4 cup almond butter
- 1/2 cup vanilla extract
- 2 cup gluten free oats quick cooking
- 1/4 cup ground flax seed *
- 1 cup Vanilla Whey Protein (~3 scoops)
- 1/2 tsp fine sea salt
- 1/2 tsp Stevia
- 1 cup dark chocolate melting wafers
- 1/2 cup almond butter
Instructions
- Line an 8 × 8- inch pan with a large piece of parchment or wax paper (approximately double the size of the pan). Set aside.
- Stir together the honey, 1/4 cup almond butter, and vanilla until smooth.
- In a separate bowl, combine the oats, flax, protein, salt, and stevia. Add liquid mixture to dry ingredients. Stir to fully combine (mixture should quite dry/crumbly at this stage).
- Transfer about 3/4 of the mixture to the pan (leaving behind the driest/crumbliest part). Press down very well, using the extra parchment paper to press it evenly into the bottom of the pan.
- In a separate bowl, carefully melt the chocolate and 1/2 cup almond butter. Stir until smooth.
- Pour the chocolate mixture evenly on top of the oatmeal layer in the pan.
- Sprinkle the remaining oat crumbles on top of the chocolate layer. Gently press down using the parchment paper.
- Freeze until firm enough to cut 3 x 3 (~1 hour).
- Store in an airtight container in the freezer or fridge.
Notes
* Whole seeds can be ground in a coffee grinder and then stored in an airtight container in the freezer for several months.
These bars were designed with folks with higher fat, carbohydrate, and over-all calorie targets in mind. I suggest those looking for a lighter snack try whipping up the following (**Note that these modified bars are no longer gluten free):
- Combine: 1/2 cup sugar free syrup and 1/3 cup vanilla extract.
- Add: 2 cups quick cooking oats, 1/2 cup of 100% wheat bran, 1 cup (~3 scoops) vanilla whey protein, 1/4 tsp sea salt, and 1/2 tsp stevia to mixture. Stir to fully combine.
- Transfer: 3/4 of mixture to parchment lined pan.
- Melt: 1 cup of dark chocolate and spread evenly over oat mixture.
- Sprinkle remaining oat mixture on top and freeze until firm enough to cut 3 x 3.
- 261 cals, 11 g protein, 10 g fat, 33 carbs, 11 g sugar, 5 g fibre
Tried this recipe?Let us know how it was!