Delicious Chocolate Oatmeal Squares – Gluten Free, Dairy-free, Vegan-Friendly (Blogmas 2016 Day 15)


The 15th day of Blogmas marks only 10 more days until Christmas! To celebrate, I thought I’d share one of my all-time favourite recipes: chocolate oatmeal squares! My mom has been making these ever since I was a child, and they always remind me of her.

They are so easy, and so versatile. They can be customized in any way to accommodate any allergy or dietary need. If you have a nut allergy, you can easily make without nuts. If you have a dairy allergy, intolerance, or are vegan, you can easily substitute the chocolate chips with semi-sweet, dairy free chocolate chips like we do, and you can substitute the butter with oil or a vegan butter such as Earth Balance! You can also substitute the brown sugar for coconut sugar or organic cane sugar.

These are incredibly delicious, and are perfect for satisfying your sweet tooth without having to feel too guilty – they packed with protein and goodness from the nuts, oats, and flax. These also offer vitamins and other nutrients! Dark chocolate has antioxidants and other benefits, and is much lower in fat than milk chocolate. If you aren’t a huge dark chocolate fan, use the semi sweet chocolate chips like we do, or add a little maple syrup to the melted chocolate.


  • 1 cup brown sugar (can use coconut sugar, cane sugar, golden sugar, etc)
  • 1/2 cup softened vegan butter (or coconut oil, also softened)
  • 1 & 1/2 cups Quick Oats
  • 1/2 cup ground Flax (if you don’t have flax, you can just use 2 cups oats instead of the 1 & 1/2 Cups)
  • 1/2 cup nuts (ground, we prefer almonds but use whichever nut of your choice. Substitute )
  • 1 to 2 tsp of vanilla (we love vanilla, so add it to taste)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips



  1. Preheat Oven to 350 degrees Farenheit
  2. In a medium bowl, use an electric mixer to beat sugar and the vegan butter or oil until fluffy
  3. Slowly beat in oats, vanilla, and salt
  4. Transfer mixture into a greased 8 inch baking pan, and pat down so it’s even
  5. Bake for 18-25 minutes or until golden brown (times may vary, newer convection ovens should start at 18 minutes, and see if it needs longer from there)
  6. Remove from oven, sit on a cooling tray and immediately sprinkle the chocolate chips on top. Let sit for about 10 minutes, or until the chocolate chips are melted
  7. Using a knife or spatula, spread melted chocolate chips so it evenly covers the baked mixture.
  8. Let cool, and once the chocolate is set (will be hard to the touch, and no indentations left behind if you touch it) cut into squares.

These will be good for up to 1 week in a sealed container – but they probably won’t last that long, I guarantee they’re too addictive to resist!



Check out my previous posts: 

Morphe Me December Brush Review – Blogmas 2016 Day 14

What I Eat In A Day for Weightloss (Plant-Based) Blogmas 2016 Day 13

Easy, Delicious Brownies! (Dairy-Free & Vegan-Friendly) Blogmas 2016 Day 10



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