These gluten-free oatmeal fudge bars are no-bake, easy to prepare, and perfect for lunchboxes or serving to guests. With a few simple swaps they can also be made vegan. This easy oat fudge bar recipe yields chewy, chocolate-layered bars you’ll make again and again.
If you’ve ever enjoyed the oatmeal fudge bars from a coffee shop, you’ll recognize the flavor and texture of these homemade bars. Inspired by that classic treat, this version uses whole rolled oats for a pleasing chew and hearty texture instead of oat flour.
Because they’re naturally gluten free and simple to adapt, these bars are kid-friendly and suitable for many dietary preferences when you choose plant-based alternatives.
What ingredients do you need for these oatmeal fudge bars?
This recipe uses a short ingredient list of pantry staples. If you keep sweetened condensed milk on hand, these come together even faster. For the bars you’ll need:
- gluten free rolled oats (old-fashioned)
- brown sugar
- unsalted butter (or vegan butter for a vegan version)
- chocolate chips (dairy-free if vegan)
- vanilla extract
- one can (about 330 mL) sweetened condensed milk (use coconut condensed milk for a vegan option)
How do you make these no-bake oatmeal fudge bars?
1. Line an 8×8-inch pan with parchment paper. In a medium saucepan set over low heat, melt the butter just until it becomes liquid. Add the brown sugar and allow the mixture to simmer for a couple of minutes. Stir in the vanilla extract.
2. Add the rolled oats to the pan and stir to fully coat. Cook over low heat for 3–4 minutes, stirring constantly so the oats absorb the butter and sugar and become slightly toasted. Remove from heat and transfer roughly half of the oat mixture to the prepared pan. Use the bottom of a measuring cup (sprayed with nonstick spray) to press the oats firmly and evenly into the pan. Chill this layer in the refrigerator while you prepare the chocolate layer.
3. In a clean saucepan over low heat, combine the sweetened condensed milk and chocolate chips. Stir constantly until the chips are melted and the mixture is smooth and glossy. Remove from heat.
4. Take the pan from the fridge and spread the warm chocolate mixture over the pressed oat base, smoothing it into an even layer with a spatula. Drop the remaining oat mixture in spoonfuls on top of the chocolate, gently flattening the spoonfuls so they cover the surface but still allow some chocolate to peek through for a marbled look.
5. Refrigerate the entire pan for up to two hours, or until the bars are fully set. Once firm, lift the parchment out of the pan and slice into 16 even bars.
How do you store these oatmeal fudge bars?
Store the bars in an airtight container in the refrigerator to keep them firm; they will stay fresh for several days. At room temperature they will soften and can become slightly crumbly after a day or two. For longer storage, freeze the bars in an airtight container for up to two months—thaw in the fridge before serving.
What substitutions do I need to make for these bars to be vegan?
To make this recipe vegan while keeping it gluten free, replace the unsalted butter with a quality vegan butter and use dairy-free chocolate chips. Substitute regular sweetened condensed milk with canned coconut condensed milk. Note that coconut condensed milk cans can vary in volume; for this recipe you will need about 330 mL.
Other bars and brownies from the blog you’ll love:
- Vegan magic bars
- 3-ingredient Nutella brownies
- No-bake cheesecake bars
Gluten Free Oatmeal Fudge Bars
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- Author: Katherine | Love In My Oven
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Gluten Free
Description
These gluten-free oatmeal fudge bars are no-bake, simple to make, and a crowd-pleasing dessert or snack. Use vegan substitutes to make them dairy-free.
Ingredients
Scale
- 1 cup unsalted butter (or vegan butter)
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 3 cups old-fashioned oats
- 1 can (330 mL) sweetened condensed milk
- 2 cups chocolate chips (use dairy-free if vegan)
Instructions
- Line an 8×8-inch pan with parchment. Melt the butter over low heat until just liquefied. Stir in the brown sugar and simmer briefly, then add the vanilla and combine.
- Stir in the rolled oats and cook over low for 3–4 minutes, stirring constantly. Remove from heat. Transfer about half the oat mixture to the prepared pan, pressing it firmly into an even layer. Chill while you make the chocolate layer.
- In a separate saucepan over low heat, combine the sweetened condensed milk and chocolate chips. Stir constantly until smooth and fully melted. Remove from heat.
- Spread the chocolate over the chilled oat base. Drop the remaining oat mixture in spoonfuls over the chocolate and gently flatten them so some chocolate still shows through.
- Refrigerate for up to two hours until set, then slice into 16 bars.
Store bars in an airtight container in the fridge or at room temperature for 2–3 days (they will be softer at room temperature). Freeze for up to 2 months.
Notes
*To make these bars vegan, substitute vegan butter, use canned coconut sweetened condensed milk, and choose dairy-free chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: bars
- Method: stovetop
- Cuisine: American