Small-batch Stuffed Oat Bites

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Prep Time10

Freeze Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Keyword: chocolate, dates, gluten-free, low sugar, medjool dates, no added sugar, no-bake, oat bars, pecans, plant-based, stuffed, vegan

Servings: servings

Calories: 171kcal

3/4 cup chopped medjool dates (120 g) sub one banana and a few tbsp brown/coconut sugar - or use maple syrup instead of almond milk below
1/2 cup pecans (60 g) sub walnuts
1 cup oats (80 g) I used quick oats, you can sub some for coconut too, yum!
2-4 tbsp (nut) milk I use unsweetened almond milk

Line a standard loaf pan with parchment.
Blend dates and pecans until meal like. Transfer to a medium bowl, add oats and enough milk to turn into a bar dough. It should not be very sticky. If it becomes too wet add some more oats or oat flour.
Spread half the bar dough evenly in your loaf pan, set aside (this is your top crust). Line your loaf pan with parchment again and spread the rest of the bar dough (this is your bottom crust).
Spread your nut butter filling (you can gently microwave it to make it runny which will help with the spread) and top with the other half bar dough you set aside. Tuck it in nice and smooth (you can use the extra parchment).
At this point you can freeze the bars until set, or bake them for 20-25 minutes at 350F.
If frozen thaw for 5 minutes, otherwise slice (I cut mine into 24 small bites) and enjoy!

If you want to make chocolate stuffed bars and don't have chocolate butter at home, melt in microwave 2 tbsp chocolate chips and 2 tbsp nut/seed butter of your choosing (30 sec increments at a time) and use this as your filling.