Description
These cozy, chewy, no-bake bars capture all the warm, spiced magic of gingerbread without ever turning on the oven. Packed with oats, a hint of molasses, and melty chocolate chips, they’re a quick, wholesome snack perfect for breakfast, dessert, or a midday pick-me-up.
Ingredients
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1½ cups (360 g) cashew butter (or almond/peanut/sunflower butter)
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½ cup (6 oz) honey (or maple syrup for vegan)
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¼ cup (80 g) light molasses
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½ tsp salt
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2 tsp ground cinnamon
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2 tsp vanilla extract
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6 cups (480 g) old-fashioned rolled oats
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2 cups puffed kamut (or puffed rice/millet)
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2 cups chocolate chips (dairy-free if vegan)
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Flaky sea salt, optional, for topping
Instructions
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Make the wet mixture: In a large saucepan over medium-low heat, combine cashew butter, honey, molasses, salt, cinnamon, and vanilla. Stir until smooth and fragrant (3–4 minutes).
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Add the oats and puffed grains: Remove from heat. Fold in rolled oats and puffed kamut until fully coated. Let cool 10–15 minutes.
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Add chocolate: Fold in almost all chocolate chips, reserving a few for topping.
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Press into pan: Line a 9×13-inch pan with parchment paper. Transfer mixture and press firmly into an even layer. Sprinkle reserved chocolate chips and optional flaky sea salt on top.
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Chill: Refrigerate 1–2 hours until firm.
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Slice and serve: Lift from pan using parchment overhang. Slice into bars (24 rectangles recommended).
Notes
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Spice it up: Add 1 tsp ground ginger and a pinch of nutmeg/allspice.
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Citrus zing: Fold in 1 tbsp orange zest with chocolate chips.
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Extra crunch: Add ½ cup chopped nuts.
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Mocha magic: Stir in 1 tsp instant espresso powder.
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Fruity twist: Swap half of the chocolate chips for dried cranberries or apricots.
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Vegan: Use maple syrup and dairy-free chocolate chips.
Nutrition
- Calories: 180 Cal Per Serving
- Sugar: 12 g
- Fat: 9 g
- Carbohydrates: 22 g
- Protein: 5 g