Almond Joy Oat Bars (Soft & Chewy)
Prep time
Cook time
Total time
Serves: 18 oat cups or bars
  1. Place ¼ cup of the coconut oil in a medium pan over low to medium-low heat. Once melted, whisk in the almond butter, sweetener, extract, and salt, until smooth.
  2. Add the oats and coconut, and stir frequently as it cooks for 5 minutes. The mixture will thicken to more of a dough consistency and this will help to remove the "raw" taste of the oats.
  3. Remove from the heat and let cool for just a few minutes.
  4. Press the mixture into 16 muffin cups or an 8x8-inch pan lined with parchment paper. If any oil comes to the surface, you can blot it with a paper towel (sometimes this happens, sometimes it doesn't, but it's okay either way!).
  5. Refrigerate the bars to cool.
  6. Melt the chocolate chips with the remaining 1 teaspoon coconut oil. If using a pan, pour the chocolate over the bars and level out. If making oat cups, invert them onto a plate or wire rack and spread chocolate on the tops.
  7. Sprinkle the almond joy oat bars or cups with the sliced almond pieces. Refrigerate until set.
  8. If making bars, invert the block onto a cutting board, remove the parchment paper, and cut into small bars (yes, I cut them upside down).
  9. Store in the refrigerator or freezer to retain freshness. You can eat them straight from the refrigerator, freezer or at room temperature.
Sweetener Options: You can substitute agave nectar, brown rice syrup, coconut nectar, or honey for the maple syrup. Each will have their own distinct flavor (which you might like!), but note that they may be stickier as maple tends to be less sticky than some of the other liquid sweeteners.
Recipe by Go Dairy Free at