Ingredients

The following ingredients have 8 Servings
  • 1 cup natural peanut butter
  • 1/3 cup agave nectar (honey or maple syrup also works)
  • 1/4 cup melted refined coconut oil + 2 tablespoons, divided
  • 2 cups gluten free old fashioned rolled oats
  • 1/4 cup blanched almond flour
  • 1 cup semi-sweet chocolate chips
  • flaked sea salt

Instruction

  • Whisk together the natural peanut butter, agave, and 1/4 cup of the coconut oil until smooth.
  • Add the oats and almond flour.
  • Fold until combined.
  • Transfer about 2/3 of the oat mixture to a loaf pan lined with parchment paper. I used an 8 inch round cake pan because that’s all I had one hand, but you want a smaller pan so the bars are thicker.
  • I found it easiest to use damp hands to press the mixture evenly into the bottom of the pan.
  • Melt the chocolate (Check out my post How to Melt Chocolate Chips) and remaining 2 tablespoons coconut oil in the microwave for about 1 minute.
  • Whisk to make the chocolate smooth and pour overtop the oat bars.
  • Spread the chocolate out evenly.
  • Finally, use your hands to crumble the remaining oat mixture across the top of the bars.
  • Chill for at least 2 hours in the fridge.
  • Sprinkle with sea salt, Cut into 8 – 16 squares and enjoy!