Save to Pinterest These Chocolate-Dipped Strawberry Oat Bars are a delightful no-bake treat that combines the wholesome chewiness of oats with a sweet, fruity center. Finished with a rich chocolate coating, these bars are perfect for a satisfying afternoon snack or a simple dessert that requires no time in the oven.
Save to Pinterest By using creamy peanut butter and almond flour, the base of these bars becomes rich and flavorful, providing a sturdy foundation for the layers of strawberry preserves and freeze-dried strawberry crumbles. It is an indulgent yet vegetarian-friendly treat that everyone can enjoy.
Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 1 cup (100 g) almond flour
- 1/2 cup (120 g) creamy peanut butter or almond butter
- 1/4 cup (60 ml) pure maple syrup or honey
- 1/4 cup (60 ml) coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup (180 g) strawberry preserves or jam (preferably low sugar)
- 1/2 cup (70 g) freeze-dried strawberries, lightly crushed
- 6 oz (170 g) semi-sweet or dark chocolate, chopped
- 1 tbsp (14 g) coconut oil
Instructions
- Step 1
- Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving overhang for easy removal.
- Step 2
- In a large bowl, mix together oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until fully combined and sticky.
- Step 3
- Press two-thirds of the oat mixture firmly and evenly into the prepared pan to form the base. Reserve the remaining third for topping.
- Step 4
- Spread the strawberry preserves evenly over the oat base. Sprinkle with crushed freeze-dried strawberries.
- Step 5
- Crumble and gently press the remaining oat mixture on top of the strawberry layer.
- Step 6
- In a microwave-safe bowl, melt the chocolate with coconut oil in 30-second intervals, stirring until smooth.
- Step 7
- Drizzle the melted chocolate over the bars or dip each bar once cut.
- Step 8
- Refrigerate for at least 2 hours, or until firm.
- Step 9
- Lift from the pan using the parchment paper, cut into bars, and serve.
Zusatztipps für die Zubereitung
To ensure the bars are easy to remove and cut, always use parchment paper in your 8x8-inch pan. For the best results when melting the chocolate topping, use a microwave-safe bowl and stir frequently between 30-second intervals to avoid burning.
Varianten und Anpassungen
For a nut-free alternative, you can substitute the nut butter with sunflower seed butter and the almond flour with oat flour. Additionally, feel free to experiment with different fruit profiles by using raspberry or apricot preserves instead of strawberry.
Serviervorschläge
Store these bars in the refrigerator for up to one week to maintain their texture, or freeze them for longer storage. Each of the 12 bars contains approximately 230 calories, 13g of fat, 26g of carbohydrates, and 4g of protein, making them a satisfying treat.
Save to Pinterest Whether you are serving these as a snack or a dessert, these homemade oat bars are sure to be a favorite. Enjoy the perfect harmony of chocolate and strawberries in every chewy bite!
Common Recipe Questions
- → What kind of oats work best for these bars?
Old-fashioned rolled oats provide the best texture and hold well when combined with the almond flour and nut butter.
- → Can I substitute the nut butter?
Yes, almond or peanut butter works well. For a nut-free option, sunflower seed butter and oat flour can be used instead.
- → How do I achieve a smooth chocolate topping?
Melt the semi-sweet chocolate with coconut oil in short microwave intervals, stirring until fully blended and glossy.
- → Is freezing recommended for storage?
Yes, bars can be refrigerated for up to one week or frozen to extend shelf life, maintaining flavor and texture.
- → Can other fruit preserves be used in place of strawberry?
Raspberry or apricot preserves are good alternatives, offering similar sweetness and consistency.