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Easy No Bake GF and Dairy Free Oat Bars | Lemons and Basil
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5 from 1 vote

Raw Chocolate Oat Bars + Gluten-Free, Dairy-Free

These Raw Chocolate Oat Bars are my new obsession! Perfectly sweet and total satisfying to serve as dessert, yet made with enough wholesome goodness to qualify as a snack.
Prep Time45 mins
Total Time45 mins
Course: Dessert/Snack
Cuisine: American
Keyword: chocolate, dairy-free, gluten-free, oat bars, oats
Servings: 16
Calories: 248kcal
Author: Kaylee Pauley


  • 3 cups whole oats certified GF if necessary
  • 1/2 cup whole oats ground into flour*
  • 1/4 cup raw honey
  • 2 tbsp maple syrup
  • 3 tbsp unrefined coconut oil melted
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 1/8-1/4 tsp ground cinnamon
  • 1/2 cup cacao nibs ground to powder*
  • 1 tbsp unrefined coconut oil melted
  • 1 tbsp raw honey
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup peanut butter


  • Line an 8x8 glass dish or pan with nonstick cooking spray or coconut oil.
  • Add whole oats, oat flour, raw honey, maple syrup, melted coconut oil, peanut butter, vanilla extract, and ground cinnamon to large bowl. Stir thoroughly until mixture is well combined.
  • Divide the mixture in half and add one half to prepared dish. Spread the mixture evenly until it covers the bottom then press into place. I like to get my hands slightly damp so I can press it firmly without the mixture sticking to my hands, then I use the back of a spatula to flatten it out.
  • Once the bottom layer is complete, place the dish in the freezer for 10-15 minutes {or refrigerator for 20-30 minutes if your dish is not freezer safe}, while you prepare the filling.
  • For the filling, add the ground cacao nibs {I ground mine in a nutribullet} or powder to a small bowl, followed by the melted coconut oil, raw honey, maple syrup, and vanilla extract. Stir to combine, then add in the peanut butter and continue stirring until a thick, smooth consistency is reached.
  • Remove the pan from the freezer and gently spread the filling evenly over the bottom oat layer, return to freezer for 5-10 minutes or until filling has begun to harden.
  • Add remaining oat mixture on top of filling and spread evenly, then press down to create the final top layer. Refrigerate for 15-20 minutes or until top layer has hardened. Remove and cut into 16 squares.
  • Store in refrigerator.


*If you don’t have oat flour or a way to grind the oats into a fine flour like consistency, you can substitute with any flour.
*You can use cacao powder in place of the ground cacao nibs, that’s just what I had on hand. If you don’t have cacao nibs or cacao powder, Dutch processed cocoa powder could be used as a substitute.


Serving: 1g | Calories: 248kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 20mg | Fiber: 4g | Sugar: 9g