The most delicious copycat Starbucks recipe
Let’s be real. Starbucks is great for more than just coffee — they have some seriously delicious treats. Particularly, their oatmeal fudge bars! Those chewy but crumbly bars are to die for, and after having my fair share I decided it was time to recreate them using my favorite healthy baking staples.
After playing around with ingredients I was able to create fudgy oatmeal bars that rival the original version. They’re made complete with a delicious, creamy chocolate middle layer and a perfectly crumbly top.
So if you’re a fan of Starbucks’s oatmeal bars, you have to make these. Like, right now.
Ingredients in copycat Starbucks oatmeal fudge bars
Bar Base + Topping
- Almond flour: Start with 2 cups of almond flour. This will create a perfectly sturdy-meets-crumbly texture that works as the outer layers for the bars.
- Rolled oats: Next, 1 cup of rolled oats adds density and protein to the treats.
- Salt: Add flavor by including 1/4 tsp of salt.
- Almond butter: Use 1/2 cup of almond butter to get the perfect texture (and flavor!).
- Coconut oil: 1/4 cup of melted coconut oil will help all of the dry ingredients bind together.
- Maple syrup: Sweeten things up with all-natural flavor by using 1/3 cup of maple syrup.
- Vanilla: Last but not least, complete the base and topping with 1 tsp of vanilla!
- Chocolate chips: The fudgy middle layer starts with 2 cups of chocolate chips.
- Coconut milk: Then, you’ll need 1 can of coconut milk! Only use the hard white part at the top of the can. If the can doesn’t have the hard white part on top, refrigerate the whole can for at least 4 hours to harden it up.
Tools needed to make this recipe
To make these oat fudge bars, you will need the following kitchen tools.
- 8×8 pan
- Parchment paper
- Nonstick spray
- Large mixing bowl
- Stirring utensil
- Medium mixing bowl
- Glass bowl
- Sauce pot
For measuring, you will need the following sized cups: 1/4 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make healthy oatmeal fudge bars
This oatmeal fudge bar recipe is made in two parts. We’ll start by creating what will be the base and top layers before melting chocolate and coconut milk for the middle!
To begin, preheat the oven to 350°F and line an 8×8 pan with parchment paper and nonstick spray.
Add the wet ingredients to the dry and stir until fully combined.
Next, press 2/3 of the dough into the bottom of the baking dish.
Create a double boiler by setting the stove to medium-high and then resting a glass bowl on top of a saucepot filled with boiling water.
Then, pour the melted chocolate on top of the oat base.
Crumble the remaining 1/3 of the oat crumble dough onto the top of the chocolate.
Finally, bake for 30 minutes or until the top layer becomes golden brown. Let cool for 30 minutes, and then refrigerate for at least 1 hour before cutting.
How these oatmeal fudge bars are healthier
To make these bars healthier than what you’ll find elsewhere, I made a few key ingredient swaps. These are small changes that together make a big difference!
Next, I used almond butter. Though similar to peanut butter nutritionally, almond butter does come out slightly on top! Plus, the flavor can’t be beaten!
These copycat Starbucks oat fudge bars can be both refrigerated and frozen.
If you plan to enjoy the bars soon, keep them in the refrigerator. An airtight container will help to lock in freshness and keep the bars nice and delicious! Enjoy within 2-3 days.
For enjoying later, place the bars in an airtight container or freezer bag, and then freeze. Enjoy within 3 months.
If you liked this recipe, you’ll want to try these!
I love creating my favorite store-bought treats at home. Here are some of my favorite copycat recipes, including the classic Panera Bread kitchen sink cookie!
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
Bar Base + Topping:
- 2 cups almond flour
- 1 cup rolled oats
- 1/4 tsp salt
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups chocolate chips
- 1 can coconut milk, just the hard white part at the top! (refrigerate your can of coconut milk for at least 4 hours if you don’t have the hard white part)
- Preheat oven to 350F and line 8×8 pan with parchment paper and nonstick spray.
- In a large bowl, combine almond flour, oats, and salt.
- In a medium sized bowl, whisk together almond butter, coconut oil, maple syrup, and vanilla until well combined.
- Add wet ingredients to dry, stir until fully combined.
- Press 2/3 of the dough into the bottom of the baking dish.
- Using a double boiler (sauce pot boiling with water with a glass bowl resting on top over medium-high heat), place chocolate chips and coconut milk in glass bowl. Stir often until chocolate chips are completely melted, this could take up to 10 minutes.
- Pour melted chocolate on top of oat base. Crumble the remaining 1/3 of the oat crumble onto the top of the chocolate.
- Bake for 30 minutes or until topping is golden brown. Let cool 30 minutes, then refrigerate for at least 1 hour before cutting.
- Store in fridge!
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