Update: Hi folks! It’s been a minute (FOUR YEARS?! WHERE DOES THE TIME GO) since I wrote this recipe. I was recently informed that Starbucks has STOPPED MAKING OAT FUDGE BARS?! I initially set out to make these for myself because I was jealous of their non-vegan version. However, I’ve tweaked this a little bit recently, and wanted to share again, knowing this recent development. These are truly a staple snack in my house, and I hope that you’ll give them a try too.
Aside from the recipe, I will leave the post as is for now. However, here’s a square I’m enjoying today, on a rather rainy summer day:
Peanut butter oat fudge squares (originally posted May 2018- updated June 2022)
Yesterday we woke up bright & early-ish to hit up Free Comic Book Day! We stopped for a quick iced coffee at Starbucks enroute, and my other half ordered one of those oat fudge bars. I had the thought to make our own vegan ones at home, so I could try one too!
We have some big ol’ jars of coconut oil & smooth peanut butter (just like I admit to drinking Starbucks, I’ll also admit that I have a penchant for sweetened peanut butter once in awhile), so I used those! The recipe is below! If you’re a natural peanut butter purist or choose to make your own, I might suggest using a little bit of extra sugar or maple syrup in both the oats component. If you make any other variations, let me know! I’d love to hear about them!
- 1/2 cup softened coconut oil
- 1/2 cup smooth, peanut butter (I used sweetened, shamelessly)
- 2 flax eggs (2 tbsp + 6 tbsp water)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar (maple syrup is also okay)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 2 cups all purpose flour
- 2.5 cups old fashioned oats
Peanut Butter Fudge
- 300 g bag semi sweet chocolate chips
- 2/3 cups smooth peanut butter
- 1/2 cup full fat coconut milk (also great with the new Silk Whipping cream!)
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch rectangular baking pan with parchment paper.
- In a large bowl, cream together your coconut oil, peanut butter, and sugars. Separately, whisk together flax eggs until nice & viscose & then add to wet mixture. Add vanilla & salt.
- Mix in flour, baking soda, and oats. This should feel like oatmeal cookie dough by the time you’re ready!
- Microwaving a minute at a time or in double boiler, melt chocolate chips, stirring with spatula so they don’t burn.
- Once melted, add peanut butter and coconut or cream, stirring until it’s a smoothly mixed ganache.
- Take 2/3rds of the oat mixture and press into the pan so there’s even coverage.
- With a rubber spatula, spread fudge mixture evenly across as well!
- Ok- with the rest of the oat mixture, to make it look like those good food cafe ones, I like dolloping the top! I took bits of the coating in my hand, squished it down to about a half inch thick, and put it in random pieces all over the top. It ends up looking like this after baking:
9. Bake in the oven for 25 minutes! You’ll know it’s ready when the oatmeal has crusted a little bit. You’ll need to let this completely cool, and set for a couple hours before cutting up. I like to throw it in the fridge or freezer for a bit! Hope you love these!
Makes 24 squares ❤️
2 Comments Add yours
Loved the recipe 🙂