Chocolate Oatmeal Crumble Bars (Vegan, Gluten-free)

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Toasted oatmeal base with thick chocolate filling and crumbly topping, these Chocolate Oatmeal Crumble Bars are perfect as treats or lunch box snacks!

Story behind these Chocolate Oatmeal Crumble Bars

Before I turned vegan, one of my favourite desserts/treats was a chocolate oatmeal bar from a small bakery in Taipei. The firm oatmeal base together with chocolate filling is soooo good! 

And somehow I suddenly remembered it the other day, so I thought, why not make my own? This recipe is also inspired and adapted from Green Smoothie Gourmet. The pictures of oatmeal bars totally elevate my craving for them. So, here we go.

What do we need for Chocolate Oatmeal Crumble Bars

• Ground flaxseed: We are going to make a flax “egg” with it!
• Aquafaba: aka chickpea water. Easiest way to get is buying a tin of chickpeas and take the liquid inside.
• Gluten-free plain flour (or normal plain/all-purpose flour): Here I use gluten-free plain flour because that’s only what I have. You can just use common plain/all-purpose flour if you’re not keen on making them gluten-free.
• Rolled oats: aka old-fashioned oats. I strongly recommend using rolled oats for the best texture.
• Coconut sugar: I personally love the caramely taste of coconut sugar. But you can use soft brown sugar or golden castor sugar if you don’t have coconut sugar.
• Salt: A bit of salt will bring out more flavour.
• Coconut oil: I prefer using extra-virgin coconut oil. But if you don’t like the mild coconut taste, you can use cooking/deodorized one.
• Vanilla extract: A hint of vanilla will make these bars taste even more delicious!
• Dark chocolate: The hero of these bars. Use the one you like. I personally prefer 70-80% for the bittersweet taste.
• Nut butter (or tahini): Add more flavour and create an interesting texture. If you want to make them nut-free, you can use the same amount of tahini instead. (See How to Make Nut Butter)

How to Make Chocolate Oatmeal Crumble Bars

First, make the based and crumble topping:

• Prepare for the baking: Line the bottom of a 2LB loaf tin with baking paper (parchment paper). Preheat the oven to 175°C/350°F/Gas Mark 4.
• Make the flax “egg”: Mix the ground flaxseed and aquafaba in a small bowl. Stir and set aside for later use.
• Combine dry ingredients: Add flour, rolled oats, sugar, and salt into a big mixing bowl. Use a fork/spoon to mix them together. 
• Incorporate wet ingredients: Add coconut oil, vanilla extract, and the flax “egg” to the dry ingredients. Mix to combine. The mixture should come together.
• Shape: Transfer about 2/3 the mixture to the prepared loaf tin. Use a silicone spatula or a spoon to press the mixture down evenly into a single layer. Set it aside for later.

Make the chocolate filling:

• Melt the chocolate: Add the chopped chocolate to a heat-resistant bowl or a big measuring jug. Melt the chocolate by microwaving for 40 – 60 seconds or using a double boiler (bain-marie). Stir to make sure the chocolate is fully melted.
• Add other wet ingredients: Add aquafaba, nut butter, vanilla extract, and salt to the melted chocolate. Stir to combine all ingredients.
• Add the dry ingredients: Add the flour and sugar. Stir again to combine until everything is fully incorporated.

Assemble:

• Add chocoolate filling: Transfer the chocolate filling mixture on to the base. Spread it out evenly to cover the base.
• Add the crumble topping: Evenly sprinkle the saved crumble mixture on top of the chocolate layer. Use a spatula to gently press them down, so they can stick to the chocolate layers.
• Bake: Place the loaf tin in the oven on a lower ⅓ rack to bake at 175°C/350°F/Gas Mark 4 for 25–30 minutes until the topping is slightly golden brown.
• Cool down: Transfer the loaf tin onto a wire rack to cool down for 20 minutes. Then remove the block from the loaf tin to cool down completely.
• Cut: Use a sharp knife to cut it into 8 squares. Enjoy!

How to Store Chocolate Oatmeal Crumble Bars

Let the oatmeal meal crumble bars cool down completely. Then store these oatmeal crumble bars in food containers in the fridge for 5 days. Let them come to room temperature before serving.

Final words

I don’t expect these chocolate oatmeal crumble bars to taste exactly the same as the oatmeal bars from the pastry store. But I would say they definitely wouldn’t be less delicious with the crumbly oatmeal topping and thick, delicious chocolate filling! 

Jonathan exact words:

It’s a bit grainy but I like it! (and continue to devour the whole chunk)

Hope you will like these chocolate oatmeal crumble bars as much as I do!

Love, —  Nora

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Vegan Chocolate Oatmeal Crumble Bars (Gluten-free)

Toasted oatmeal base with thick chocolate filling and crumbly topping, these Chocolate Oatmeal Crumble Bars are perfect as treats or lunch box snacks!

Author: Nora Hsu

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: chocolate, crumble bars, dairy-free, gluten-free, nut-free, oatmeal bars, vegan

Servings: 8 people

Ingredients

Base & Crumb Topping

• 1 Tbsp ground flaxseed
• 3 Tbsp aquafaba
• 100 g gluten-free plain flour, or normal plain/all-purpose flour (¾ cup + 1 Tbsp)
• 68 g rolled oats, (⅔ cup)
• 60 g coconut sugar, (~6 Tbsp)
• 1/8 tsp salt
• 48 g extra-virgin coconut oil, melted (¼ cup)
• 1/4 tsp vanilla extract

Chocolate Filling

• 150 g dark chocolate, 70%, chopped
• 3 Tbsp aquafaba, room temperature
• 2 Tbsp nut butter, or tahini
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 45 g gluten-free plain flour , (⅜ cup)
• 18 g coconut sugar, (~2 Tbsp)

Instructions

Make the based and crumble topping:

• Prepare for the baking: Line the bottom of a 2LB loaf tin with baking paper. Preheat the oven to 175°C/350°F/Gas Mark 4.
• Make the flax “egg”: Starting by mix the ground flaxseed and aquafaba in a small bowl. Stir and let it sit while we mix other ingredients.
• Mix dry ingredients: Add flour, rolled oats, sugar, and salt into a big mixing bowl. Use a fork or spoon to mix them together evenly.
• Add wet ingredients: Add coconut oil, vanilla extract, and the flax “egg” to the dry ingredients. Mix to combine. The mixture should come together.
• Shaping: Transfer about 2/3 the mixture to the lined loaf tin. Use a silicone spatula to press the mixture down evenly into a single layer. Set it aside for later.

Make the chocolate filling:

• Melt the chocolate: Add the chopped chocolate to a heat-resistant bowl or a big measuring jug. Melt the chocolate by microwaving for 40 – 60 seconds or using a double boiler. Stir to make sure the chocolate is fully melted.
• Add other wet ingredients: To the melted chocolate, add aquafaba, nut butter, vanilla extract, and salt. Stir to combine all.
• Add the dry ingredients: Add the flour and sugar. Stir again to combine until everything is incorporated.

Assemble:

• Add chocoolate filling: Transfer the chocolate filling mixture on to the base. Spread it out evenly to cover the base.
• Add the crumble topping: Sprinkle the saved crumble mixture on top of the chocolate layer evenly. Use a spatula to gently press them down, so they can stick to the chocolate layers.
• Bake: Place the loaf tin in the oven on a lower ⅓ rack to bake at 175°C/350°F/Gas Mark 4 for 25–30 minutes until the topping is slightly golden brown.
• Cool: Transfer the loaf tin onto a wire rack to cool down for 20 minutes. Then remove the block from the loaf tin to cool down completely.
• Cut: Use a sharp knife to cut it into 8 squares. Enjoy!

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Notes

• Adapted from Green Smoothie Gourmet
• Storage: Store these oatmeal crumble bars in food containers in the fridge for 5 days. Let them come to room temperature before serving. 

Nora

我是 Nora 葉子，一個從 ED 恢復、熱愛烘焙料理的創作者，2018 年轉變成 Vegan，希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.