Tahini Maple Oat Bars with Dark Chocolate Chunks (GF, Vegan)
Welcome to your new favorite EASY healthy dessert—these tahini maple oat bars are delicious, packed with good ingredients, and only take 5 minutes to whip up and get in the oven. They’re also one of the best dessert recipes to accommodate all kinds of dietary restrictions.
Have I also had them for breakfast?? I can neither confirm nor deny…
These dark chocolate maple tahini oat bars were an “oh crud, I need to make something for the church potluck, which I have to leave for in about an hour” recipe…and despite being rushed, it delivered! I’ve since made it a handful of times for various family events, and these bars get gobbled up in record time.
It only takes a few ingredients, all of which I always have on hand. You’ll want old fashioned oats, almond flour, tahini, maple syrup, and good quality dark chocolate chunks or chips. Beyond that, it just takes a few small things like vanilla, salt, and I like to add a dash of cinnamon. But one of the key things is a strong sprinkle of flaky sea salt on top before they bake…they’re still good without it, but definitely *better* with.
One thing I will note is that these are (IMO) definitely better when you let them fully cool and solidify. So making them hours ahead or even the night before is a great option. They’re still great fresh out of the oven, but fall apart easily. I personally just prefer the taste and texture once they’re cool and set.
If you struggle with the texture of whole oats in your baked goods, you can give them a couple quick pulses in a food processor or grinder to break them up slightly. But you definitely don’t want to blitz them down to oat flour…they play a critical role in the binding and overall texture of the bars.
Adaptations for other dietary restrictions
These maple tahini oat bars are already gluten-free and vegan (dairy-free and egg-free). But I’ve also adapted them to be nut-free when needed. You can sub oat flour or a gluten-free 1:1 mix (like Bob’s Red Mill) for the almond flour to make them nut-free. If you also need them rice-free, go with the oat flour option.
How to whip up these dark chocolate tahini maple oat bars
In a large mixing bowl, stir together the tahini, maple syrup, vanilla, and salt.
Stir in the oats, almond flour, cinnamon, and chopped chocolate. Mix until you have a wet mixture.
Line an 8×8 or 9×9 square pan with parchment and press the mixture into the prepared pan. Sprinkle with flaky sea salt.
Bake for 22-27 minutes. You don’t want it to be wet, but I would err on the side of *slightly* underbaking vs. over.
Let them cool completely (yes, this is important!). Cut and serve.
They’ll store in an airtight container at room temp for 4-5 days (or fridge for 8-10 days). I have never once been able to keep them around that long, though…
These dark chocolate maple tahini oat bars are oddly addictive even though they’re healthy, and they’d make a great healthy treat for the family, or an easy potluck offering as we head into the party season.
Adapted slightly from @foodforgoodnesssake
Other healthy desserts you’ll love: (all are GF)
- Healthy Blueberry Breakfast Crumble
- The Best Copycat Honey Mama’s Peanut Butter Cup Truffle Fudge Bars
- Easy No-Bake Vegan Cheesecake with Blueberry Compote
- Creamy Dark Chocolate Banana “Nice Cream”
- The Best Double Dark Chocolate Tahini Cookies
- Addictive 5-Ingredient Peanut Butter Cookies (GF, DF, not vegan; peanuts aren’t nuts)
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Tahini Maple Oat Bars with Dark Chocolate Chunks (GF, DF, Vegan)
Ingredients
- 1 cup tahini mine is pretty runny
- 2/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon fine sea salt
- 2 cup rolled oats old fashioned
- 1 cup fine almond flour see notes for alternatives
- 1/4 teaspoon ground cinnamon
- 1 cup chopped dark chocolate or dark chocolate chunks
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350 F. Line an 8×8 or 9×9 square pan with parchment paper.
- In a large mixing bowl, stir together the tahini, maple syrup, vanilla, and salt.
- Stir in the oats, almond flour, cinnamon, and chopped chocolate. Mix until you have a wet mixture.
- Press the mixture into the prepared pan. Sprinkle with flaky sea salt.
- Bake for 22-27 minutes. You don't want it to be wet, but I would err on the side of *slightly* underbaking vs. over. Let them cool completely (yes, this is important!).
- Cut and serve. They'll store in an airtight container at room temp for 4-5 days (or fridge for 8-10 days).
Notes
- These maple tahini oat bars are already gluten-free and vegan (dairy-free and egg-free). But I’ve also adapted them to be nut-free when needed. You can sub oat flour or a gluten-free 1:1 mix (like Bob’s Red Mill) for the almond flour to make them nut-free. If you also need them rice-free, go with the oat flour option.
- If you are fine with nuts but not almonds, a cashew or hazelnut flour would be a good sub.
