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These gluten free oatmeal fudge bars are no bake, simple to make and a great treat for lunchboxes or for company! They can also be made vegan with only a couple of substitutions! You’ll love this easy oat fudge bar recipe.

If you’ve ever had the oatmeal fudge bars from Starbucks, you’ll already have a good idea of how these bars taste! Those bars are one of our favorite treats to get, along with our coffees. I’ve known for a while that I’d want to make my own version!

These bars are more “oatmeal” than oat as I use whole, large flake oats in the recipe rather than oat flour; however, I like my bars with texture so I prefer them this way!

Not only are they kid friendly, they can be made vegan as well as gluten free, so they’re a good choice for friends or family with a variety of dietary restrictions!

What ingredients do you need for these oatmeal fudge bars?

These bars are so simple and only require a handful of ingredients. If you’re like me, you always have a few cans of sweetened condensed milk on hand. You never know when you’ll have the urge to make a no churn ice cream, right?

Along with the condensed milk, for these bars you’ll need the following:

gluten free rolled oats
brown sugar
unsalted butter
chocolate chips
vanilla

How do you make these no bake oatmeal fudge bars?

1. Line an 8×8 pan with parchment paper. On the stovetop in a medium sized saucepan, melt the butter on low until its just melted. Add the brown sugar and let the mixture simmer for a couple of minutes, before adding the vanilla extract and stirring to combine.

2. Add the rolled oats and stir to coat, cooking over low for 3-4 minutes, stirring constantly. Remove the mixture from heat, then empty half of the mixture in to the parchment lined baking pan. (It doesn’t have to be exact, just eyeball it)! Use the bottom of a measuring cup coated with nonstick spray to press the mixture as hard as you can into the bottom of the pan, in an even layer. Place the pan in the fridge while you prepare the rest of the ingredients.

3. In another saucepan, over low heat on the stove, combine together the sweetened condensed milk together with the chocolate chips. Stir constantly, until the mixture is smooth and melted together. Remove the saucepan from heat.

4. Remove the baking pan from the fridge and spread the chocolate mixture over the top of the oats, using a spatula to smooth it around in an even layer. Add the remaining oatmeal mixture in spoonfuls to the top of the chocolate layer, spreading out the spoonfuls a bit to flatten them. Leave some chocolate to peek through the oats.

5. Place the entire pan in the fridge for up to 2 hours to set completely before slicing into bars.

How do you store these oatmeal fudge bars?

These bars will be fine at room temperature for up to one day, but they will soften. They’re best stored in the fridge, to keep them hard. The condensed milk ensures that the chocolate fudge stays soft even when stored in the fridge.

You can also store these in an airtight container in the freezer, for up to 2 months!

What substitutions do I need to make for these bars to be vegan?

In order to keep these gluten free oat bars vegan friendly, you’ll need to substitute the regular unsalted butter for a vegan butter. You will also need to use vegan, non-dairy chocolate chips as well as coconut condensed milk.

When using coconut condensed milk, be sure to check the volume amounts of the can as I find the cans are usually a bit smaller than the regular dairy condensed milk. For this recipe you’ll need 330 mL of coconut condensed milk!

Other bars and brownies from the blog you’ll love:

Gluten Free Oatmeal Fudge Bars

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Author: Katherine | Love In My Oven
Total Time: 45 minutes
Yield: 16 bars 1x
Diet: Gluten Free

Print Recipe

Description

These gluten free oatmeal fudge bars are no bake, simple to make and a great treat for lunchboxes or for company! They can also be made vegan with only a couple of substitutions!

Ingredients

Scale

1 cup unsalted butter
1/2 cup brown sugar
1 tsp pure vanilla extract
3 cups old fashioned oats
1 can (330 mL) condensed milk
2 cups chocolate chips

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Instructions

Line an 8×8 pan with parchment paper. On the stovetop in a medium sized saucepan, melt the butter on low until it’s just melted. Add the brown sugar and let the mixture simmer for a couple of minutes, before adding the vanilla extract and stirring to combine.
Add the rolled oats and stir to coat, cooking over low for 3-4 minutes, stirring constantly. Remove the mixture from heat, then empty half of the mixture in to the parchment lined baking pan. It doesn’t need to be exactly half, just use your best guess! You can use the bottom of a measuring cup coated with nonstick spray to press the mixture as hard as you can into the bottom of the pan, in an even layer. Place the pan in the fridge while you prepare the rest of the ingredients.
In another saucepan, over low heat on the stove, combine together the sweetened condensed milk together with the chocolate chips. Stir constantly, until the mixture is smooth and melted together. Remove the saucepan from heat.
Remove the baking pan from the fridge and spread the chocolate mixture over the top of the oats, using a spatula to smooth it around in an even layer. Add the remaining oatmeal mixture in spoonfuls to the top of the chocolate layer, spreading out the spoonfuls a bit to flatten them. Leave some chocolate to peek through the oats.
Place the entire pan in the fridge for up to 2 hours to set completely before slicing into 16 even bars.

Store the bars in the fridge in an airtight container, or at room temperature for 2-3 days. The bars will be softer at room temperature and may crumble a bit more.

Bars can also be stored in the freezer in an airtight container for up to 2 months.