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Chocolate Oatmeal Fudge Bars

Soft, chocolatey, and ultra fudgy NO BAKE chocolate oatmeal fudge bars!

7 Ingredient Easy Chocolate Oatmeal Fudge Bars

When I first posted a picture of this recipe on Instagram, people went crazy.

In under 24 hours, the photo had already gotten close to 10,000 likes and over a hundred comments… I couldn’t respond fast enough!

It was hard to keep the recipe secret, but I wanted to first test the bars out at a party in real life, to make sure they tasted as good as they looked.

The test run went even better than I’d hoped, with 6 requests for the recipe and TWO batches of these bars completely gone before the party was even half over.

So I can now tell you with confidence this recipe is definitely non-health-food-eater approved!

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Chocolate Oatmeal Fudge Bars Recipe

Oatmeal fudge bars have been a favorite potluck recipe for generations.

But just because they contain oatmeal does not make the standard version of these treats a healthy choice.

Many oatmeal fudge bar recipes–including copycat recipes you can find online for the famous Starbucks oatmeal fudge bars–contain a shocking amount of butter and sugar even by traditional dessert standards!

Think 1 1/2 cups of butter, 2 cups of flour, and an entire 2 cups of sugar, not to mention all the sugar from 2 cups chocolate chips and a can of sweetened condensed milk.

If any recipe were screaming for a healthier makeover, the traditional oatmeal fudge bar would be it.

With so many facets of the original recipe needing an update, I opted to throw the traditional recipe out the window and start completely from scratch.

These lightened-up oatmeal bars are flourless, vegan, and just as deliciously chocolatey as the original version!

Also Try These: Healthy ButterfingersHealthy Candy Bars

Chocolate Oatmeal Bars (Vegan, Gluten Free)
No Bake Chocolate Oatmeal Bars (Vegan)

If you’ve never had an oatmeal fudge bar before, imagine eating a homemade oatmeal cookie sandwich with a layer of smooth chocolate fudge in the middle.

That’s pretty much what this recipe tastes like.

Oh! Except I forgot to mention the BEST part!

Instead of using any oil in the recipe, I made these bars even more delicious by adding peanut butter.

Basically, they contain all my favorite foods in one hand-held dessert.

If you are not a peanut butter addict like I am, you have many alternative options for these bars, including almond butter, cashew butter, coconut butter, or even sunbutter.

NO BAKE Gooey Chocolate Oatmeal Fudge Bars

Inspired By: Chocolate No Bake Cookies

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Chocolate Oatmeal Fudge Bars

4.99/5 (73)
Total Time 5 minutes
Yield 20 – 25 bars


  • 2 3/4 cup quick oats, or here’s a keto version
  • 1/2 tsp salt
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup peanut butter, or allergy-friendly sub
  • 1 tbsp water
  • 1 tsp pure vanilla extract
  • 4 to 5 oz chocolate chips or sugar free chocolate chips
  • 1/2 cup peanut butter, or allergy-friendly sub


  • *If you want a thicker chocolate layer than the bars in the pictures, feel free to increase the amount of chocolate chips.
    Line an 8×8 pan with parchment or wax paper, and set aside. Stir together the maple syrup, 1/4 cup peanut butter, water, and vanilla until smooth. Stir in the oats and salt. Transfer about 2/3 of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan. In a separate bowl, carefully melt the chocolate and 1/2 cup peanut butter. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down. Refrigerate or freeze until firm enough to cut squares.
    View Nutrition Facts

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4.99/5 (73)

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Published on July 11, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Leave a comment or reviewLeave a rating
  1. Emily says

    Hi katie. About how much (measured) melted chocolate is there in this recipe? I don’t use chocolate chips (*gasp*, I know), and am wondering if I can use melted oil with Cocoa powder in a pan. It wouldn’t be oil-free, but I don’t mind. Thanks!

    • Jenni says

      I used Katie’s recipe for healthy chocolate sauce (with maple syrup in place of the agave) and it turned out perfectly! I’ve eaten the whole pan in less than a week single-handedly… at least they’re a healthy dessert! 🙂



  2. Kelley says

    Katie – did you happen to try this with regular oats vs quick? My store doesn’t carry quick oats that are gluten free. I was able to successfully sub regular in your black bean brownies but I’m not sure if that worked because the oats were both ground and cooked in that recipe.

    • Chocolate Covered Katie says

      I haven’t… they might be a bit more crumbly that way (but you never know). Or you can make your own quick oats by pulsing rolled oats in the food processor. If you experiment with rolled oats, be sure to report back 🙂

  3. Hannah says

    I made these chocolate fudge bars last night after seeing them on Pinterest. I’d never made anything from your blog before, but these have made a new fan out of me (and out of my husband!!!)

    Thanks for the recipe!

  4. Joelle says

    Thank you for this! Our oven is broke and being poor college kids we have been doing everything “no bake” until we move out in May. Can’t wait to make these!



  5. Colleen says

    Katie for President 2016! This recipe has more to offer the people than anything being spewed by this year’s candidates. (or any other year)

  6. Iris Koller says

    Perfect timing.. I was thinking about what mid-week treat to make to get us through until Shabbat. As I am grain-free I will adapt your crust to a nut-based instead of oatmeal based; should work fine. Ohhh.. I am excited!

  7. Angela says

    Oh. Wow! I am speechless! This is something that I will be making with the block of chocolate that I have in my cupboard. Yummy!

    – Yo Santana



  8. Genevieve says

    I am using only non sugar type sweeteners such as stevia or Lakanto (monk fruit/erythritol mix). Do you have suggestions of how much and what I could use to replace the “liquidyness” of agave/honey etc.? Thanks 🙂

  9. Coldman says

    What can I use as a allergy-friendly alternative? (low calorie would be creat but other
    recommendation are great too :D)?

  10. Lauren says

    Whipped these up last night, didn’t measure the pb or chocolate, just melted a good amount together, added a touch more salt to the oatmeal mixture because I like salt with my chocolate. Delicious and so simple. I had some for breakfast. 🙂



  11. Lauren says

    These are AMAZING. I wasn’t sure if natural PB would work, so I used traditional, but I might have to try it next (and maybe keep em in the freezer?). SO delicious and fudgey. Like a peanut butter cup meets an “energy ball” (I made energy balls with oats and honey, so the texture of the oatmeal layer reminds me of them!) Thank you for a perfect recipe!



  12. Courtney says

    I knew these were going to be amazing because they are made from my three favorite things, but wow, they didn’t disappoint! Thanks for sharing!



  13. Stacia says

    I just made these and they are AWESOME!! With my peanut butter chocolate addiction, these will be gone by tomorow night. You are amazing Katie!



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