Nutella Cookie Butter Oatmeal Bars are thick and chewy bars. Filled with lots of creamy cookie butter and decadent Nutella. Enjoy these for breakfast AND dessert!
Update December 2022 with ingredient notes, recipe faq, etc. Updated May 2021 with more detailed instructions, photos, etc.
These Nutella Cookie Butter Oatmeal Bars are filled with Nutella chocolate hazelnut spread and cookie butter! These easy bars require no mixer! And are delicious for both breakfast and dessert. With just a few ingredients and minimal effort, these treats are perfect for snacking. They are essentially a stuffed oatmeal cookie sandwich!
All-Purpose Flour - measure your flour by weight using a kitchen scale, or with the scoop and level method.
Old Fashioned Oats - Also sometimes called rolled oats. I do not recommend using quick oats for this recipe.
Baking Soda - gives the bar a little bit of a lift. The baking soda does activate with the acid in the molasses.
Unsalted Butter - we're melting some unsalted butter to control the salt levels in these bars.
Brown Sugar - you can use light or dark brown sugar! However, I prefer dark brown sugar as it has more molasses aka more flavor and helps activate with the baking soda. Make sure it's packed in when measuring.
Vanilla Extract - Use a pure vanilla for best flavors.
Salt - enhances flavor! I recommend using kosher or sea salt.
Nutella - I'm using the normal store-bought brand. I have not tested this recipe with any homemade nutella but you could substitute with peanut butter instead.
Cookie Butter - also called Biscoff spread. Has lots of warm delicious spices.
Chocolate (optional) - can you ever have too much chocolate? We melt just a bit of chocolate and drizzle some on top of our cooled bars.
- Pre-heat oven to 350°F. Line a 9x9 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick cooking spray. Set aside.
- In a large bowl, add melted butter, brown sugar, and vanilla and whisk until well combined.
- Add flour, oats, salt, and baking soda to the butter and brown sugar mixture.
- Stir mixture together with a spatula or wooden spoon until combined.
- Dump a little more than half of the dough into the prepared pan and press it down into an even flat layer.
- Bake for 12 minutes.
- Remove from the oven and drop Nutella and cookie butter sporadically onto the hot bars.
- Spread over the base evenly with an offset spatula or spoon.
- Take the rest of the dough and crumble it over the top.
- Return back to the oven and bake for 18-20 minutes until the topping becomes a light golden brown. Let cool to room temperature.
- (Optional) Drizzle dark chocolate on top
- Slice and serve. If you slice before they are cool they will fall apart from being too soft.
Cool the bars completely! - If you cut them while still hot they will crumble!
Looking for clean cuts? Chill them before in the fridge or freeze and then run a sharp knife under hot water and slice.
Make sure to really press the bottom layer into the pan. This will keep it from crumbling apart when cutting the bars up. The top layer does not need to be pressed down though.
Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
Store bars in an airtight container in the refrigerator for up to 5 days.
While I have not tried this with other filling, I don't see why you wouldn't be able to use this with jams, spreads that have a similar consistency. I'm thinking peanut butter, maybe almond butter, raspberry and strawberry jam.
I have not tried this recipe with quick oats but I find old fashion oats give the bars a similar texture to oatmeal cookies which is why I recommend them as they provide a lot more texture.
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Nutella Cookie Butter Oatmeal Bars
- 1 ¼ cups all purpose flour
- 1 ¼ cups old fashioned oats
- ¾ teaspoon baking soda
- 10 tablespoons unsalted butter melted
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup Nutella
- ½ cup cookie butter
- melted dark chocolate optional
- Preheat oven to 350°F. Line a 9x9 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray. Set aside.
- In a large bowl, whisk butter, brown sugar, and vanilla until well combined. Add flour, oats, salt, baking soda, and stir with a spatula or wooden spoon until combined.
- Dump a little more than half of the dough (~ 1 cup) into the prepared pan and press it down into an even flat layer. Bake for 12 minutes.
- Remove from the oven and drop Nutella and cookie butter sporatically onto the hot bars. Spread over the base evenly. Take the rest of the dough and crumble it over the top.
- Return back to the oven and bake for 18-20 minutes until the topping becomes a light golden brown.
- Let cool to room temperature. Slice and serve. If you slice before they are cool they will fall apart from being too soft.
- (Optional) Drizzle dark chocolate on top