These no-bake oat bars are unlike anything you've tried before with their soft texture, crunchy bits, and subtle white chocolate flavor. The best part is that they come together in 1 bowl and can be enjoyed after just 10 minutes in the freezer!

Three bars drizzled with chocolate and topped with sea salt on a small white marble board

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The oat bar glow-up you didn't know you needed
Key ingredients and substitutions
Elo's tips
Step-by-step instructions
Storage tips
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The recipe

The oat bar glow-up you didn't know you needed

Forget everything you know about traditional oat bars made with rolled oats and peanut butter. It's time to level up with finer—some would say fancier—ingredients for a "better than store-bought" result.

We're talking cocoa butter for that distinguishable flavor, gluten-free oat flour for the perfect texture, and buckwheat groats for the crunch.

But don't let the ingredients intimidate you. You might need to order some online (ThriveMarket is a great place to start), but trust me, the little extra effort is worth it if you want to upgrade your snack game.

Fair warning: these bars are seriously addictive. They are way more indulgent than your average energy balls and lean heavily into dessert territory. Once you taste them, you'll see what I mean.

And if you're as into homemade sweet treats as I am, don't stop here! You have to try my Snickers bars with peanut caramel.

Key ingredients and substitutions

Cocoa butter: It solidifies when chilled, giving the bars their firm yet melt-in-your-mouth texture. Preferably buy cocoa butter chips (like chocolate chips) or chunks, not blocks. Do not replace it with white chocolate.
Cashew butter: Acts as a binder while adding richness and creaminess. The only substitution I recommend is white almond butter, which also has a pretty mild and neutral taste.
Maple syrup: For sweetness. You can use coconut sugar instead if you dissolve it in the warm melted cocoa butter first.
Vanilla extract: It beautifully brings all the other ingredients together and adds a delicate vanilla flavor.
Almonds and buckwheat groats: For an unmatched crunch and a nutty flavor. P.S. Buckwheat groats can be eaten raw, no cooking needed!
Oat flour: You can use store-bought oat flour or DI it by blending oats until a fine powder forms. For a gluten-free version of these no-baked oat bars, make sure to use gluten-free certified oats.
Dark chocolate: Choose a high-quality bar with 70%-85% cocoa. Chop it up for the filling and melt it for the topping.

Elo's tips

Weigh the cocoa butter with a kitchen scale for best results. You don't want to add too much or your bars will turn out too firm.
Finely chop the almonds for an even distribution and crunch in every bite.
Don't use chocolate chips. Opt for a good dark chocolate bar instead and chop it yourself for more texture and flavor.
Sprinkle sea salt on top to bring these bars to the next level.

Step-by-step instructions

Thick, shiny light brown mixture in a glass mixing bowl with a spatula.

Step 1: Combine the wet ingredients. Start by melting the cocoa butter in a double boiler or a medium mixing the microwave. Stir in the cashew butter, maple syrup, vanilla extra, plant-based milk, and fine sea salt. Combine with a spatula until you obtain a glossy mixture.

Chopped dark chocolate and chopped almonds on a small wooden cutting board.

Step 2: Chop the almonds and chocolate very finely with a knife.

Thick light brown mass with almond and chocolate bits in a glass mixing bowl.

Step 3: Add in the dry ingredients. Stir the oat flour, buckwheat groats, chopped almonds, and chopped dark chocolate with the cocoa butter mixture. If it gets too hard to mix with a spatula, go in with your hands and mix until well combined. The mixture should be soft but compact.

Hand firmly pressing a light brown mass into a white square baking dish with a spoon.

Step 4: Press the mixture into a square pan or baking dish that you previously lined with parchment paper. Smooth out the surface with a spoon.

Step 5: Drizzle with chocolate. Melt the rest of the dark chocolate in a double boiler or the microwave. Drizzle it over the mixture and finish it off with a sprinkle of sea salt. Put it in the freezer for 10 minutes or in the refrigerator for 30 minutes.

Hand cutting a light brown block drizzled with chocolate into 12 bars with a chef's knife.

Step 6: Cut the block into bars. First, cut it through the middle. Then, cut each side into 3 bars. Finally, cut it crosswise in half.

Storage tips

You can store these oat flour bars in an airtight container or zip bag in the refrigerator for up to 2 weeks.

Note that they will be a little harder when they come out of the fridge. You can leave them at room temperature for 30 minutes to soften or take them with you to work and they'll have the perfect consistency by the time you eat them.