Oatmeal Chocolate Bars

Is it possible to have a chocolate bar that's ultra tasty and not harmful to your health? Of course it's possible. Anyway, I'm always on the lookout for these kinds of little recipes that satisfy the hungry (I often miss lunch, and I make up for it at four o'clock, so I'm hungry then!). This one is a particularly successful combination of oats and chocolate. The little bars were devoured in no time by the three girls in the family, needless to say.

Bars with a good chocolate taste

Let's face it, we've all eaten chocolate bars. In any case, I admit it, I love them. Unfortunately, my little body doesn't take them well: too much sugar, too much fat... between nausea and heartburn, I quickly learned to be wary. Especially when hiking. (Hiking can also be a gourmet moment). But then, what to do? Tinker with your own little chocolate delights. Thanks to the pure dark chocolate topping, lovers of cocoa flavors will be satisfied. The oats and coconut are there to calm any hunger, even the one you think you won't survive. A perfection, I tell you...

Oatmeal Chocolate Bars

A chocolate bar that is ultra tasty and not harmful to your health!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Switzerland
Difficulty: very easy
Servings: 6


For the oat base: 

  • 125 g butter
  • 2 tbsp maple syrup
  • 100 g small oatmeal
  • 60 g grated coconut
  • 150 g flour
  • 80 g of whole cane sugar

For the chocolate topping: 

  • 150 g good dark chocolate for dessert
  • 20 g butter - sweet


  • Preheat oven to 160°. In a saucepan, melt the butter with the maple syrup. Set aside.
  • In a bowl, mix the oats with the coconut, flour and cane sugar. Add the melted butter to the maple syrup and mix well to obtain a homogeneous mass. Pour into a square or rectangular pan lined with baking paper, press down well with your fingers and bake for 20 minutes. Let cool.
  • Melt the chocolate and butter in a double boiler, cut into small pieces. Once the mixture is smooth and shiny, pour it over your cooled oatmeal. Leave in the fridge for 2 hours, if you want the chocolate to set. If not, you'll have a lot of it, but it's good too.


Recipe adapted from "Elle à table" March-April 2021
Have you tried this recipe?Mention @annas.eats_firecooking

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