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Snack recipe · from the recipe book

Toasted Mocha Walnut Oat Bars

Toasty oats and walnuts pressed with peanut butter, honey and a hint of espresso make chewy, fudgy cocoa bars with a crunchy edge.

Toasted Mocha Walnut Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • ½ cup chopped50 gWalnutschopped
  • ¼ cup64 gPeanut butter, no salt added
  • 2½ tbsp50 gHoney
  • 3 tbsp15 gUnsweetened cocoa powder
  • 15 gEspressocooled
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Line a small loaf pan or 6-inch square container with parchment, leaving some overhang.
  2. Toast the oats and walnuts in a dry skillet over medium heat, stirring often, for 5 to 6 minutes until fragrant and lightly golden. Tip them into a bowl and wipe out the skillet.
  3. In the same skillet over low heat, warm the peanut butter and honey, stirring for 1 to 2 minutes until smooth and loose.
  4. Take the skillet off the heat and whisk in the unsweetened cocoa powder until no dry streaks remain.
  5. Whisk the espresso, vanilla and salt into the chocolate mixture until glossy.
  6. Pour the chocolate mixture over the toasted oats and walnuts and stir until every oat is coated.
  7. Scrape the mixture into the lined pan and press it down very firmly with the back of a spoon or the bottom of a glass to make an even, compact layer.
  8. Chill for about 1 hour until firm, then lift out by the parchment and cut into 4 bars. Keep leftovers chilled.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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