These vegan, gluten-free chocolate chip hazelnut oat bars are simply delicious! A generous amount of hazelnut butter is mixed with oats, oat flour, coconut sugar, maple syrup, and chocolate chips for a wholesome treat.

Calling all Nutella lovers! These chocolate chip hazelnut oat bars are the vegan answer to your Nutella cravings. Even better, they’re packed with good-for-you ingredients like oats and real hazelnut butter. They’re incredibly easy to make, requiring just one bowl and a square baking dish. They are also gluten-free. Whether you enjoy one as an afternoon snack with coffee or tea, or for dessert with ice cream, prepare yourself for an obsession. I cannot stop thinking about these, and I’m probably going to make another batch after I publish this!

It’s also worth noting that a great many conventional grains and legumes, including oats, are sprayed with Glyphosate (Roundup), so I always recommend purchasing organic for this reason. According to the Environmental Working Group, “Increasingly, glyphosate is also sprayed just before harvest on wheat, barley, oats and beans that are not genetically engineered. Glyphosate kills the crop, drying it out so that it can be harvested sooner than if the plant were allowed to die naturally.” There is even some speculation that Roundup in our food is a cause of celiac disease, since it interferes with protein digestion. And organic oats are extremely affordable, so choosing to buy organic over conventional in this case is a no-brainer!

INGREDIENTS YOU’LL NEED

Ground flax, hazelnut butter, coconut oil, coconut sugar, maple syrup, almond milk, vanilla, baking soda, sea salt, oat flour, rolled oats, and chocolate chips.

STEP BY STEP INSTRUCTIONS

Preheat the oven to 350 degrees F and line a square baking dish (8×8-inch) with parchment paper for easy lift out.
Mix the ground flax with the water in a large mixing bowl. Wait a couple of minutes for it to thicken before adding the hazelnut butter, coconut sugar, maple syrup, almond milk, and vanilla. Whisk to combine. Then, one by one, add the baking soda, salt, oat flour, oats, and chocolate chips, mixing after each addition.
Transfer the mixture into the prepared baking dish and bake for 20 minutes.
Let the bar cool in the pan for 30 minutes before lifting out and transferring to a wire rack to finish cooling.
Slice into 9-12 squares and enjoy.
Store in an airtight container, either at room temperature for a softer bar or in the fridge for a firmer bar.

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*I’d also like to thank my mom for being the hand model for my food photos this past year!!*

MORE HEALTHY VEGAN TREATS

I hope you love these chocolate chip hazelnut oat bars as much as I do! If you make them, leave a comment and rating below the post to let me know how you enjoyed them! And if you share a photo on Instagram, be sure to tag me @upbeet.kitchen and #upbeetkitchen.

Enjoy!

Chocolate Chip Hazelnut Oat Bars (Vegan + Gluten-Free)

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5 from 1 review

Author: Allison
Total Time: 28 minutes
Yield: 9-12 bars 1x
Diet: Vegan

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Description

These vegan, gluten-free chocolate chip hazelnut oat bars are simply delicious! A generous amount of hazelnut butter is mixed with coconut oil, oats, oat flour, coconut sugar, maple syrup, and chocolate chips for a wholesome treat.

Ingredients

Scale

2 tablespoons ground flax + 3 tablespoons water
½ cup hazelnut butter
2 tablespoons coconut oil, softened
½ cup coconut sugar
2 tbsp pure maple syrup
2 tbsp almond milk
1 tsp vanilla extract
½ tsp baking soda
¼ tsp fine sea salt
1 cup oat flour*
1 ½ cups rolled oats
½ cup chocolate chips

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Instructions

Preheat the oven to 350 degrees F and line a square baking dish (8×8-inch) with parchment paper for easy lift out.
Mix the ground flax with the water in a large mixing bowl. Wait a couple of minutes for it to thicken before adding the hazelnut butter, coconut oil, coconut sugar, maple syrup, almond milk, and vanilla. Whisk to combine. Then, one by one, add the baking soda, salt, oat flour, oats, and chocolate chips, mixing after each addition.
Transfer the mixture into the prepared baking dish and bake for 20 minutes.
Let the bar cool in the pan for 30 minutes before lifting out and transferring to a wire rack to finish cooling.
Slice into 9-12 squares and enjoy.
Store in an airtight container, either at room temperature for a softer bar or in the fridge for a firmer bar.

Notes

*You can easily make oat flour in your food processor! Just grind large flake rolled oats until a flour-like texture forms.

No hazelnut butter? Any nut or seed butter will work here. Try peanut, cashew, almond, or sunflower seed butter, or even tahini!

An earlier version of this recipe was oil-free and contained less flax. Since revisiting and re-testing the recipe, I have found that the addition of coconut oil and an extra tablespoon of flax results in bars that are less sticky and crumbly. They do work without oil, but they are more crumbly.

If your nut butter is salted, reduce the salt to a small pinch.

Prep Time: 8 minutes
Cook Time: 20 minutes
Cuisine: North American

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