These Nutella Oatmeal Bars are everything you could want from a sweet treat. They have a crisp base, a deliciously creamy, flavour-filled centre of Nutella and a crisp crumble topping. If you love an easily-made snack that the whole family will enjoy, then this recipe is for you. You can have them prepared and baked in 30 minutes. The hardest part is waiting for them to cool down. It doesn’t come much easier than this!
Why you’ll love this recipe:
This is a recipe that is made with a minimum of effort. It is especially easy as the base and topping are made from the same mixture.
The whole-grain rolled oats give the bars a very pleasing texture, beautifully complemented by the smooth, creamy Nutella spread in the centre and the crisp crumble topping.
You will love these Nutella Bars because:
- You can easily bake a batch of these Nutella Oatmeal Bars with minimal effort using basic ingredients that are readily available or you may already have on hand.
- It only takes about a half hour to make and bake the bars. However, you will need to be patient while waiting for them to cool!
- No special equipment is required – you simply combine the ingredients in a bowl.
- Like my Lemon Curd Cake and Easy Jam Bars, the base and the crumble topping are made from the same mixture. After pressing the base into the tin and covering it with creamy Nutella, you simply crumble the remaining mixture over the top and bake. Easy and delicious.
- They are a guaranteed crowd-pleaser, enjoyed by children and adults alike.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Plain/all-purpose flour – this recipe has been tested with regular wheat flour and gluten-free all-purpose flour. Both work well.
Old-fashioned rolled oats – use old-fashioned rolled oats, not instant oats. You can use certified gluten-free if you require.
Coarse sea salt – a small amount of coarse kitchen salt boosts the flavours.
Baking/bicarbonate of soda – is a raising agent. It is not the same as baking powder.
Butter – adds richness and flavour and helps bind the ingredients together. We use unsalted.
Light brown sugar – adds a gentle caramel flavour to the mixture.
Vanilla extract – for the best result, use vanilla extracted from the bean, not one that is artificially flavoured.
Nutella – a deliciously smooth, creamy, gluten-free spread made from roasted, ground hazelnuts and chocolate. It was originally developed by the Italian company Ferrero and is enjoyed by adults and children alike. If you’re a fan, as I am, you may like to try my Nutella Overnight Oats.
Hazelnuts – adding some roughly chopped nuts to the mixture adds texture and accentuates the hazelnut flavour of Nutella.
How To Make Nutella Bars:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your base and topping mixture:
In a large bowl, combine the flour, oats, salt and baking soda. In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
2 – Add the base to your tin:
Press approximately ¾ of the mixture into your prepared tin, and bake in your preheated oven for 10 minutes or until a pale golden colour.
3 – Top the base with the Nutella mixture:
In a small bowl, mix the Nutella and the chopped nuts. If the Nutella is thick, gently warm it in the microwave for a few seconds to make it more spreadable.
Once the base is ready, top immediately with the Nutella mixture, spreading it gently and evenly.
4 – Crumble over the topping:
Sprinkle the remaining mixture over the top, crumbling it as you go. Press the top down gently to ensure it adheres to the Nutella.
Bake for a further 10 minutes, or until the top is cooked and a light golden brown.
Remove from the oven, and cool for 30 minutes in the tin before placing in the fridge for a further 30 minutes. Once the slice is cool, use a sharp knife to cut it into nine bars.
Tips for success and FAQs:
When lining the pan with baking paper, be sure to leave some overhang, as this makes it easier to lift the Nutella Oatmeal Bars out of the pan.
The Nutella Oatmeal Bars must be completely cooled before being cut. Otherwise, they will fall apart. I cool them on the bench for 30 minutes and then transfer them to the fridge for a further 30 minutes. Once cooled, I cut the bars into squares and enjoy!
Store in an airtight container in a cool, dry location. The bars are at their best for the first two days, but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
Yes, they freeze well. Allow the bars to cool completely, then put them in an airtight container. If storing them in layers, place a sheet of baking paper between the layers so that they don’t stick. Thaw them at room temperature.
I have made the Nutella Oatmeal Bars using gluten-free flour and oats on many occasions. However, there are differing views regarding oats. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Variations and substitutions:
Chocolate chips – to accentuate the chocolate flavour, replace the hazelnuts with chocolate chips of your choice to add to the Nutella filling.
Hazelnuts – if you are unable to source hazelnuts for the filling, chopped almonds also work really well.
Serving suggestions:
The Nutella Oatmeal Bars are very versatile. Some suggestions to enjoy them are:
- For morning or afternoon tea – delicious with a cup of coffee!
- They are great as an after-school snack.
- As an easy breakfast when time is short.
- They travel well, so are ideal for picnics or potlucks.
- As a welcome edible gift.
These easily-made Nutella Oatmeal Bars are a guaranteed crowd-pleaser. They make a great snack and can be enjoyed by children and adults alike. You will love how easy it is to make them.
Alex xx
More delicious recipes for you to try:
Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.
Nutella Oatmeal Bars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 cup (150 g) all-purpose/plain flour See Note 1
- 1 cup (80 g) old-fashioned rolled oats See Note 2
- ½ teaspoon coarse sea salt
- ½ teaspoon baking/bicarb soda
- ½ cup (125 g) butter – melted
- ⅓ cup (70 g) brown sugar
- 2 teaspoon vanilla extract
- 1 cup Nutella See Note 3
- ⅓ cup (50 g) hazelnuts – with the skins removed, roughly chopped
Instructions
- Preheat your oven to 175 Degrees C (350F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper. (Allow an overhang with the baking paper – it makes it easier when removing the slice!)
- In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
- Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
- Combine the contents of both bowls, and mix well.
- Firmly press about ¾ of the mixture into the tin. (You'll need to reserve about 100 g/a firmly packed ½ cup of the mixture).Bake for 10 minutes.
- In a small bowl, mix the Nutella and the chopped nuts. If your Nutella is super thick, you can zap it in the microwave for a few seconds to make it a little runnier.
- Remove the base from the oven, and immediately spread over your Nutella and hazelnut mixture. Crumble the remaining mixture, using your fingers, over the top of the Nutella.
- Return to the oven, and bake for a further 10 minutes or until the topping is cooked through and a light golden brown.
- Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
- Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart. Remove the slice from the tin, and cut the slice into squares.
Notes
- Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
- Rolled oats: use gluten-free oats if required.
- Nutella: If your Nutella is quite thick, give it a quick stir in a bowl or microwave for a few seconds before spreading it over the base. The heat from the base of the bars will also help the Nutella to spread more easily.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Chill the bars: the Nutella Bars really need to chill before cutting, otherwise, they will fall apart.
- Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
- Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Ross
Thank you for this recipe.
It’s delish and a big hit in our household.
It will be going into rotation.
Ross
Alexandra Cook
Love to hear this, Ross! 🙂
Thank you so much for sharing! Alex xo
Sarah
These were DELICIOUS! Great with a chilled glass of milk at the end of a long day. My kids loved them, but let’s be honest…I devoured most of the batch!
Alexandra Cook
Hi Sarah,
I am so pleased to hear that you and your children enjoyed the Nutella Oatmeal Bars. They would be perfect with a glass of chilled milk. 🙂
Lisa J
can these be doubled and put into a 9×13?
Alexandra Cook
Hi Lisa,
I haven’t tried doubling the recipe, but I would think this would work just fine.
If you give it a try, be sure to let me know how you get on!
Thanks, Alex
Lisa J
It worked, and they were delicious. Next time (and there will probably be a next time) I will probably let them hang out in the refrigerator for a few hours.
Alexandra Cook
Great to hear, Lisa – and thanks so much for reporting back 🙂 Have a great weekend!