I think I was at a neighbourhood block party when I tried chocolate caramel oatmeal bars for the first time, and I was probably 10 years old. I still remember the crumbly texture, the sweet caramel, and the crunchy dark chocolate (they were cold when I ate them). It has been a while since I have had one of these decadent bars, and so I was super excited to recreate them just the way I remembered but of course a little healthier.
Ingredients
There is no shortage of oats in this recipe for that perfect texture. I used vegan butter to create the well know crumble element to this bar. The other very important part of these bars is the chocolate, and lot of it. I love dark chocolate to compliment the sweet. Now the caramel like layer used for this recipe is super simple, but made without a ton of butter and sugar. I use cookie butter or almond butter with a mixture of maple syrup to create a caramel like flavor. Add in some coconut oil to help it set and you have the easiest caramel ever without using a stove.
These vegan chocolate caramel oatmeal bars taste so decadent and are vegan friendly. It would be a great dessert to make for friends or family. I love eating one straight from the freezer after the caramel has hardened. You could also eat it warm so the caramel and chocolate are melted. My hope is that if you have had an oatmeal caramel bar before you will never be able to tell a difference. Definitely give this recipe a try if your in the mood for a crumbly, chocolatey, sweet treat! If you love other chocolate treats be sure to check out my vegan chocolate chip cookies.
Preheat oven to 350 and line a 8x8 baking dish with parchment paper
In a large mixing bowl combine 1 tbsp ground flaxseed with 3 tbsp of water and let sit for 3-5 minutes
Once gelled add all the ingredients into the bowl except chocolate chips and caramel ingredients. Mix until well combined and then add in the chocolate and stir again.
In a separate small bowl, mix all the caramel ingredients together until smooth.
Gently fold about half or a little more then half the caramel into the cookie batter. You want swirls of caramel throughout the cookie batter. Set the remaining caramel to the side.
Press the cookie batter into the baking sheet in an even layer.
Bake for about 25 to 30 minutes until the golden brown and cookie is set but still goey.
Remove from oven and top with flakey sea salt. Let bars cool
Slice into 9 squares and ready to serve. Optional: drizzle with remaining caramel.
Notes
Nutrition facts calculated with sugar free maple syrup and monk fruit sweetener
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Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks
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