Why You’ll Love This Recipe
I love how simple and wholesome these bars are to make. They come together in one bowl, bake in under 20 minutes, and don’t require any fancy ingredients. The combination of almond flour and oats gives them a satisfying bite, while maple syrup and almond butter add just the right amount of sweetness and richness. Plus, they’re naturally gluten-free and can be easily adapted for different preferences.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup almond flour
1/2 cup oats
1/4 cup maple syrup (or honey)
1/4 cup almond butter (or peanut butter)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup sliced almonds (for topping)
2 tablespoons coconut oil, melted
directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper—or lightly greasing it if that’s easier.
In a large mixing bowl, I combine the almond flour, oats, maple syrup, almond butter, salt, and vanilla extract. I stir until the mixture is smooth and everything is evenly blended.
Then I pour in the melted coconut oil and stir again to make sure it’s fully incorporated into the mixture.
Once the batter is ready, I transfer it into the prepared pan and press it down firmly and evenly to form a compact layer.
I finish by sprinkling the sliced almonds over the top and gently pressing them in so they stick during baking.
The bars go into the oven for 15 to 20 minutes, just until the edges start to turn golden and a toothpick inserted into the center comes out clean.
After baking, I let them cool completely in the pan so they firm up before slicing into squares.
Servings and timing
Servings: 9
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 180 kcal per serving
Variations
Sometimes I switch out the almond butter for peanut butter when I want a stronger, nutty flavor. I’ve also added mini chocolate chips, dried cranberries, or shredded coconut to the batter for a little twist. If I need a vegan version, I always use maple syrup instead of honey. And when I’m after an even chewier bar, I pulse the oats briefly in a food processor before mixing.
storage/reheating
I store the bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. These bars also freeze really well—I just wrap them individually and thaw at room temperature or warm them briefly in the microwave when I’m ready to enjoy.
FAQs
Can I use quick oats instead of rolled oats?
Yes, I’ve used quick oats before and they work just fine. The texture is slightly softer but still holds together well.
How can I make these bars nut-free?
To make them nut-free, I substitute sunflower seed butter for the almond butter and use oat flour in place of almond flour. The flavor changes, but the bars still come out great.
Are these bars gluten-free?
Yes, as long as I use certified gluten-free oats, the entire recipe is naturally gluten-free thanks to the almond flour and oat base.
Can I skip the coconut oil?
If I don’t want to use coconut oil, I replace it with melted butter or another neutral oil. It helps bind the bars and gives them moisture, so I don’t recommend skipping it altogether.
Can I double the recipe?
Absolutely. I double the ingredients and use a 9×13-inch pan. The baking time may need a few extra minutes, so I just keep an eye on the edges for that perfect golden color.
Conclusion
These almond bars are one of my go-to recipes when I need something quick, nourishing, and delicious. They’re simple to make, easy to customize, and perfect for everything from weekday snacking to sharing with friends. I always feel good about making a batch—especially knowing they taste as good as they are wholesome.
Print
Almond Bars
- Total Time: 30 minutes
- Yield: 9 bars
- Diet: Gluten Free
Description
These soft and chewy almond bars are naturally sweetened with maple syrup, packed with oats and almond butter, and baked to golden perfection—a healthy snack or dessert.
Ingredients
1 cup almond flour
1/2 cup oats
1/4 cup maple syrup (or honey)
1/4 cup almond butter (or peanut butter)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup sliced almonds (for topping)
2 tablespoons coconut oil, melted
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, mix almond flour, oats, maple syrup, almond butter, salt, and vanilla until smooth and evenly combined.
Add melted coconut oil and stir to incorporate.
Press the mixture evenly into the prepared pan.
Sprinkle sliced almonds on top and gently press them into the batter.
Bake for 15–20 minutes, until edges are lightly golden and a toothpick comes out clean.
Cool completely in the pan before slicing into squares.
Notes
Substitute almond butter with peanut butter for a bolder flavor.
Add-ins like chocolate chips, cranberries, or shredded coconut are great for variation.
For vegan bars, use maple syrup instead of honey.
To make bars extra chewy, pulse oats briefly in a food processor before mixing.
Store at room temperature for 3 days, or refrigerate for up to a week. Bars freeze well for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack / Dessert
- Method: Baking
- Cuisine: American
