New This Month

No-Bake Chocolate-Almond Oat Bars

If you are avoiding gluten, use oats processed in a gluten-free facility.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen

Photography: Con Poulos


  • Nonstick cooking spray
  • 1 cup smooth almond butter
  • 1/3 cup honey
  • 1 stick unsalted butter
  • 2 cups rolled old-fashioned oats
  • 1/2 cup chopped toasted almonds
  • 6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
  • 3/4 cup raisins
  • 1/2 teaspoon coarse salt


  1. Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.

  2. Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

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