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Healthy, lower sugar, allergy-friendly recipes

Chewy No-Bake Almond Butter Bars

By 36 Comments

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Sometimes baking can be such a drag.

I typically enjoy the precision it requires, but when I’m trying to formulate a recipe and have to go through trial after trial of lessening the sweetener by a teaspoon, or trying coconut oil in place of butter, or trying a bit of applesauce in place of some of the fat, it can get pretty trying.

These steps are definitely necessary, though, to put out a good recipe that people will like and want to make again and again, so in the end, it is ultimately worth it!….but it is nice, once in a while, to have a delicious no-bake recipe like this one…

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No-bake recipes are MUCH more forgiving. No leavening agents to worry about, no oven temperatures or cooking times, and no worrying that the cookies are spreading out too far due to the fact that you forgot to chill the damn dough…not that I speak from recent experience or anything.

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I am in love with these bars! They are perfect for breakfast, as they have oats and a relatively small amount of sweetener, and they are soft, chewy, and completely addictive.

Print Recipe
4.75 from 4 votes

Chewy No-Bake Almond Butter Bars

Prep Time5 mins
Total Time5 mins
Servings: 12
Calories: 149kcal
Author: Lauren Goslin

Ingredients

  • 1/2 c. raw almond butter
  • 3 T. coconut oil melted
  • 3 T. maple syrup
  • 1/4 t. + 1/8 t. sea salt
  • 1 1/2 c. oats ground (measure before grinding)
  • 1 t. vanilla
  • 1 t. cinnamon
  • 2 T. milk I used almond

Instructions

  • Mix everything but the ground oats until smooth.
  • Stir in the ground oats until a thick batter forms.
  • Press the mixture (you will need your hands) into a container fitted with a lid and lined with parchment paper (I used a small 7 x 5 inch Pyrex dish).
  • Place in the refrigerator (or freezer if you're hungry) until the bars are set (somewhat hard to the touch).
  • Cut and serve!

Notes

Nutrition facts are based on using unsweetened almond milk. Weight Watchers points (new system): 4

Nutrition

Serving: 12g | Calories: 149kcal | Carbohydrates: 12.7g | Protein: 2.9g | Fat: 10.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 6.4g | Sodium: 63mg | Fiber: 1.5g | Sugar: 3.1g

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I like to make mine small and thick, but if you prefer big and thin, just pour them into a larger pan and cut them that way! Any way you cut them, I am convinced you will love them as much as I do!

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What’s your favorite thing to bake?

Cookies, cookies, cookies. The above rant was a description of my current endeavor. 🙂

Shared with: Whole Foods Wednesday, Real Food Wednesday, Gluten-Free Friday, Fight Back Friday, Wellness Weekend, Raw Foods Thursday

 

 

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Comments

  1. Stephanie says

    I’ve made this probably ten times! My family loves these, especially my 2 and 4 year old! It’s a great way to give them some healthy fats 🙂 anytime I need to bring snack at preschool or side dish for brunch I always make these. Everyone seems to love them!

    Reply

  2. Bre says

    Just made a batch and put a couple golden raisins per square on top. Really delicious recipe, I will do my best to portion it out for the week 😀

    Reply

    • Lauren says

      What ingredient are you trying to replace? If it’s the maple syrup, I would think so, but I haven’t tried it. Maybe dates with a bit of water to emulate the syrup consistency? 🙂

      Reply

  6. sheymaa says

    I’m excited to try making these for my overly picky 3 year old, but I have a couple of questions first. What kind of oats do you use? I have old fashioned rolled oats. Would quick oats be better? Also, do you think that coconut butter could be used in place of the coconut oil? Thanks!

    Reply

    • Lauren says

      Hi Sheymaa,
      I used regular rolled oats, but either would work! I’m not sure about the coconut butter replacement, as it has a thicker consistency. Regular melted butter would be a better choice. 🙂

      Reply

  7. Danielle says

    I am allergic to coconut, any suggestions as far as what to replace the oil with in this recipe? I made them for my husband (introducing him to a raw diet- perfect intro- he loved them!) and they turned out great but would they be OK if the oil was omitted?

    Reply

    • Lauren says

      You could use butter or palm shortening. The oil is necessary to hold everything together, so I wouldn’t recommend omitting it. So happy your hubby enjoyed them! 😀

      Reply

    • Lauren says

      Hi Danielle, you can try butter or palm shortening, but I don’t think I’d eliminate it all together. If you have to, maybe try more almond butter in place of the oil? I’m happy your husband enjoyed them! 😀

      Reply

  8. Dana says

    Just made these with roasted almond butter (that’s what I had) and they came out great! I had to stop myself from eating all the batter with a spoon 🙂
    -Dana

    Reply

    • Lauren says

      That’s great Dana, I’m so happy you enjoyed them! It’s good to know that they work with roasted almond butter too. 🙂

      Reply

  14. Kim says

    Do you know what the measurement of the oats is after grinding? I have some already ground from making your brownies:)

    Reply

  18. Gabby @ the veggie nook says

    I know what you mean! I am such a “throw a little of this in, then a smidge of that”…measuring goes totally against my style. Oh how we suffer for blogging 😉

    These look delicious, Almond, maple and cinnamon are always amazing 🙂

    Reply

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