Easy no-bake gluten free oatie squares that are rich with butter, rolled oats, peanut butter, and chocolate. Naturally sweetened!
Days go by, a month! since I’ve last visited here and we are now in California for the summer months blessed with cool, foggy mornings, lots of strong espresso, and all the locally grown produce a native could wish for.
Summer calls for cookies, and pie, and all sort of delicious fruity things. It also calls for a simple recipe, and this one certainly fits that particular wont. These gluten free oatie squares buzz oats with maple syrup and coconut oil, topped with melted chocolate, and then slid into the fridge (rather than the oven) to rest awhile and get cozy. It doesn’t get much easier than that but don’t worry: for all its ease, this isn’t a boring recipe. Not at all.
I have a feeling this will morph into an iteration of some sort of no-bake raspberry (or blackberry) bars as we ease into warmer weather here on the West Coast. Summer, like I mentioned, is ripe and bursting with fruit and when it’s in season and I am here for the season well — I can’t not take advantage. You, too?
Gluten Free Oatie Squares
- ½ cup butter
- ¼ cup coconut oil
- ⅓ cup maple syrup
- 3 cups gluten-free oats
- 4 oz. semisweet chocolate chips
- ½ cup creamy peanut butter
- ½ teaspoon fine sea salt for sprinkling
- Lightly grease a 9×9 inch square pan with coconut oil
- In a large saucepan, melt the butter and coconut oil over medium heat. Stir in the maple syrup and the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well combined.
- Press half of the mixture into the bottom of the prepared pan. Reserve the other half for topping.
- Meanwhile, melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Sprinkle with 1/2 teaspoon sea salt.
- Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars