These gluten-free Oatmeal Chocolate Fudge Bars are simple to make, chewy, rich, and irresistibly delicious. They’re nut-free, vegan-friendly (when using maple syrup and dairy-free chocolate), dairy-free, and naturally sweetened.
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I made these bars for my boyfriend’s cross country team as a nourishing post-run snack. They provide good carbohydrates and healthy fat, are sweetened with natural sweeteners, and are satisfying without tasting like a health food. Many schools or teams prefer nut-free treats, so making these without tree nuts makes them easy and safe to share.
Nut-Free and Gluten-Free
These bars come together quickly—no baking required. I use SunButter in both the oat base and the fudge layer to keep the recipe nut-free and allergy friendly while adding great flavor and texture. The Natural SunButter works wonderfully, and the no-sugar-added version is a fine alternative if you prefer.
The recipe is naturally gluten-free and vegan-friendly if you choose dairy-free chocolate and maple syrup. I use certified gluten-free oats to avoid cross-contamination, since oats can sometimes be processed alongside gluten-containing grains. Certified gluten-free oats are easy to find and worth using if you need to avoid gluten.
Storing the Fudge Bars
Store these bars in the refrigerator, covered, for up to a month—if they last that long. They also freeze well, so consider freezing extras for later.
These gluten-free oatmeal chocolate fudge bars are chewy, sweet, and simple to prepare. The combination of sweet oats and soft chocolate fudge is comforting and satisfying. If you enjoy nut-free treats, try some of these other recipes from the same kitchen:
- Gluten Free Vegan Star Crunch Cookies
- Paleo Vegan Caramel Rolos
- Nut Free Paleo No-Bake Cookies
- Paleo Chocolate Sandwich Cookies
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Gluten Free Oatmeal Chocolate Fudge Bars
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Ingredients
Oat Layer
- 2 ¾ cups gluten-free quick oats
- ½ teaspoon salt
- ½ cup maple syrup or honey
- ¼ cup SunButter
- 1 teaspoon vanilla
Fudge Filling
- 5 oz dairy-free chocolate, chopped
- ½ cup SunButter
Instructions
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Line an 8×8-inch pan with parchment paper.
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Make the oat layer: combine oats, salt, maple syrup (or honey), SunButter, and vanilla. Stir until well combined. Press about two-thirds of the mixture into the prepared pan and chill in the refrigerator. Reserve the remaining third for the topping.
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Make the fudge filling: place the chopped dairy-free chocolate and SunButter in a microwave-safe bowl or measuring cup. Microwave until smooth and creamy, about 2 minutes, stirring every 30 seconds. Pour the mixture over the chilled oat layer and spread evenly. Sprinkle the reserved oat mixture on top and press gently to adhere.
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Refrigerate for at least 2 hours to set.
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Cut into bars and store covered in the refrigerator.
Notes:
Nutrition Information
