Oatmeal Fudge Bars {With Gluten Free Instructions}

by Katie on February 20, 2013

Oatmeal fudge bars are a super easy bar recipe that you are gonna LOVE! Trust me on this one. Oats and chocolate were meant to go together! I’ve made these several times over the past couple months and they have quickly become a new go-to quick dessert.

You want to know what makes these {EXTRA} great? They can be made gluten free with just a little swappity-swap of 2 ingredients. For real! Gluten free is the only way I’ve made them. Aannddd, oh my goodness – you will never know they are gluten free. You could fool the pickiest of eaters! Trust me. I made them for dessert when we had some friends over and they ate them up. Even the 2 year old.

{Gluten Free} Oatmeal Fudge Bars

Oatmeal Fudge Bars {With Gluten Free Instructions}

Yield: 16 bars


  • 1 cup quick-cooking oats (I used certified GF)
  • 1¼ cups light brown sugar, divided
  • 1 cup all-purpose flour, divided (For GF use Pamela's Baking Mix or GF flour blend)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt + ¼ teaspoon salt, divided
  • 10 tablespoons unsalted butter, divided
  • 2 teaspoons instant espresso powder or instant coffee
  • 1½ cups semisweet chocolate chips
  • 1 egg


  1. Preheat oven to 325 degrees. Grease an 8x8 inch baking dish and set aside.
  2. Combine the oats, 1 cup of the brown sugar, ¾ cup of the flour, baking powder, baking soda, and the pinch of salt. Stir together in a bowl to combine. Melt 8 tablespoons of the butter and stir into the oat mixture until combined. Reserve ¾ cup of the mixture for the topping.
  3. Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer. Bake until light golden brown, about 12 minutes. Cool completely, about 1 hour.
  4. Combine the remaining ¼ cup of flour, the remaining ¼ cup brown sugar, the instant espresso powder, and remaining ¼ teaspoon salt in a small bowl and set aside.
  5. Melt the chocolate chips and the remaining 2 tablespoons butter in a large bowl, microwaving at 50% power in 30-second intervals, stirring after each. Let cool slightly. Add the egg and whisk until combined. Use a rubber spatula to fold in the flour mixture, stirring until just combined.
  6. Pour the chocolate filling over the cooled crust and sprinkle with the remaining oatmeal mixture. Bake until a toothpick inserted in to the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool completely on a wire rack. Cut into squares. Store leftovers in an airtight container at room temperature.


To make these gluten free I use Pamela's Baking Mix in place of the flour and certified gluten free oats. You could also use your favorite gluten free flour blend in place of the all purpose flour.


Recipe Credit: Brown Eyed Baker

{ 2 comments… read them below or add one }

Sara February 21, 2013 at 9:49 am

These sound so good! I may have to make them this weekend. You are right, you can’t go wrong with oats and chocolate.


Lori February 21, 2013 at 10:22 am

I’m always looking for easy dessert recipes. This one sounds better than a typical brownie or cookie. I will be trying it out soon.


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