2-Layer Chocolate Coconut Oatmeal Bars, Vegan + Gluten-Free

Recently I shared the recipe for my Carrot Cake Oatmeal Bars and today I’m excited to share another variation on the traditional granola bar. Today’s 2-Layer Chocolate Coconut Oatmeal Bars may look and taste like a dessert but they are secretly nutritious enough for breakfast. I think they also make the perfect afternoon snack because they are filled with fiber from oats, chi and flax seeds with a hint of chocolately, coconutty sweetness.

2-Layer Chocolate Coconut Bars

makes about 8 bars

What you’ll need:

• 1 cup rolled oats (gluten-free oats)
• 1/2 cup chopped nuts (I used almonds)
• 3 tbs chia seeds
• 2 tbs ground flax seeds
• 1/4 tsp sea salt
• 1 cup unsweetened non-dairy milk
• 3 tbs agave
• 1 tbs vanilla extract
• 1/4 cup coconut oil, softened
• 2 tbs cocoa powder
• 3 tbs unsweetened shredded coconut
• optional- cacao nibs

Directions:

1. Preheat oven to 325°. Grease a 8″ x 8″ baking pan with coconut oil.
2. In a large bowl combine oats, nuts, chia seeds and salt. In a small bowl mix together milk, agave, vanilla extract and coconut oil. Add wet ingredients to large bowl and mix thoroughly.
3. Divide batter into two separate bowls. Mix cocoa powder into one bowl and coconut into the other.
4. Spread batter with cocoa evenly over bottom of baking dish. Spread coconut batter over first layer. Sprinkle with cacao nibs (if using)
5. Bake for 25 minutes. Remove from oven and let cool completely (you can pop it in the refrigerator to speed this up).
6. Once completely cool, use a sharp knife to cut into bars. Store in refrigerator for up to 5 days.