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Espresso Oat Bars

Espresso Oat Bars
  • Prep Time: 10 Minutes
  • Chill Time: 20 Minutes
  • Serving Size: 16 bars
  • Gluten Free
  • Low Sodium
  • Vegan

Enjoy these Espresso Oat Bars for breakfast or as an on-the-go snack. These vegan bars are a perfect morning or afternoon pick me up!


  • 250g peanut butter
  • 90g rolled oats
  • 85g maple syrup
  • 65g almonds, rough chopped
  • 60g Nature’s Path Rice Puffs
  • 55g coconut oil
  • 50g hemp hearts
  • 45g dark chocolate chips
  • 2 tbsp coffee, finely ground
  • 1 tsp pure vanilla extract


  1. Get a 9X9 baking tray with parchment paper and set aside.
  2. In a small mixing bowl, whisk together peanut butter, coconut oil, vanilla and maple syrup.
  3. In a separate bowl, add puffed rice, oats, almonds, hemp hearts, coffee and chocolate chips. Give it a gentle stir.
  4. Slowly fold the wet ingredients into the dry until evenly coated.
  5. Pour into baking tray and gently press the bars down so they are tightly packed. It gets quite sticky so it helps to lightly splash a little water on your spatula or hands as you go.
  6. Transfer to the fridge to set for 20 minutes or until firm.
  7. Cut into squares and enjoy!
  8. Store in an airtight container in the fridge for up to 7 days.

In This Recipe

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

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