Chocolate Oatmeal Bars
Recipe type: Dessert
First and Third Layer:
  • 2 cups packed brown sugar
  • 1 cup butter, softened (I used ½ butter, ½ coconut oil)
  • 1 teaspoon vanilla
  • 2 eggs
  • 2½ cups gluten-free flour mix (I used Bette Hagman’s basic mix)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 3 cups gluten-free quick oats
Second Layer:
  • 1½ Tablespoons butter
  • 12 ounces chocolate chips
  • 2 Tablespoons milk
  • 1 cup chopped nuts
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  1. Preheat oven to 350°.
  2. With a mixer, beat the sugar, butter, vanilla and eggs.
  3. Combine the flour, baking soda, salt, and xanthan gum. Add it to the mixing bowl and mix until combined.
  4. Remove beaters and stir in the oats. Reserve about ⅓ of this mixture.
  5. Pat the rest of the mixture onto the bottom of a greased jelly roll pan (15½ x 10½ x 1 inch). I used a plastic bag over my hand, sprayed with cooking spray to pat the mixture down.
  6. In a saucepan, melt the 1½ Tablespoons butter and chocolate chips.
  7. Stir in the milk, vanilla, salt and nuts.
  8. Spread over the bottom layer in the pan. Move quickly because the chocolate gets stiff as it cools.
  9. Drop the remaining oat mixture by spoonfuls over the chocolate layer.
  10. Bake at 350 degrees for 25-30 minutes. Cut while still warm.
If you don't have quick oats, you can use old fashioned, but first process them briefly in a food processor or blender.
Recipe by Gluten-Free Homemaker at