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Home » Dessert Bars » Nutella Cookie Butter Oatmeal Bars

Nutella Cookie Butter Oatmeal Bars

Published: Jul 5, 2020 · Modified: Dec 12, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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!

Nutella cookie butter oatmeal bars on a plate with milk in the background, nutella and nutella on spoon and bars in the background

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!

If you're a huge Nutella and Cookie Butter fan, you have to also try my Tahini Nutella Cookies, Food Processor Banana Nutella Bread or Trader Joe's Chocolate Cookie Butter Fondue.

Ingredient Notes

Nutella Cookie Butter Oatmeal Bars Ingredients divided into bowls, the oats, all purpose flour, melted butter divided in white bowls, nutella and cookie butter divided into small wood bowls and vanilla extra in a bottle off to the bottom left side. Each item is labeled with a white rectangle with dark text in all caps.

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.

Step-by-Step Instructions

A 2x2 photo grid with a number in the upper left corner in white with a black offset outline. In the upper left grid #1, is a square baking pan lined with parchment paper. In the upper right grid #2, a metal bowl with brown liquid and sugar and a metal whisk. In the bottom left grid #3, is a metal bowl with brown liquid, oats and flour. The bottom right #4, is the oat crumble mixture with a red silicone spatula.
  1. 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.
  2. In a large bowl, add melted butter, brown sugar, and vanilla and whisk until well combined.
  3. Add flour, oats, salt, and baking soda to the butter and brown sugar mixture.
  4. Stir mixture together with a spatula or wooden spoon until combined.
A 2x2 photo grid with a number in the upper left corner in white with a black offset outline. In the upper left grid #5, is a square baking pan lined with parchment paper with oat mixture pressed into the pan. In the upper right grid #6, is the oat mixture baked in a square white parchment paper.
 In the bottom left grid #7, with the baked oat bar in a white square with parchment paper with scoops of nutella and cookie butter. The bottom right #8, with cookie butter and nutella melted and mixed together.
  1. Dump a little more than half of the dough into the prepared pan and press it down into an even flat layer.
  2. Bake for 12 minutes.
  3. Remove from the oven and drop Nutella and cookie butter sporadically onto the hot bars.
  4. Spread over the base evenly with an offset spatula or spoon.
A 2x2 photo grid with a number in the upper left corner in white with a black offset outline. In the upper left grid #9, is a square baking pan lined with parchment paper with the unbaked Nutella Cookie Butter Oatmeal Bars.
In the upper right grid #10, a square baking pan lined with parchment paper with the baked Nutella Cookie Butter Oatmeal Bars. In the bottom left grid #11, Nutella Cookie Butter Oatmeal Bars on parchment paper with drizzled chocolate on top. The bottom right #14, sliced Nutella Cookie Butter Oatmeal Bars on parchment paper with drizzled chocolate on top.
  1. Take the rest of the dough and crumble it over the top.
  2. Return back to the oven and bake for 18-20 minutes until the topping becomes a light golden brown. Let cool to room temperature.
  3. (Optional) Drizzle dark chocolate on top
  4. Slice and serve. If you slice before they are cool they will fall apart from being too soft.

Expert Tips

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.

A hand picking up a bar of Nutella Cookie Butter Oatmeal Bar. There's a stack of 3 bars on a small white plate. with milk bottle full of milk and a jar of nutella in the background

Recipe FAQ

How long can I store these bars?

Store bars in an airtight container in the refrigerator for up to 5 days.

Can I change the filling?

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.

Can I use quick oats instead of old fashion oats?

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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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A hand picking up a bar of Nutella Cookie Butter Oatmeal Bar. There's a stack of 3 bars on a small white plate. with milk bottle full of milk and a jar of nutella in the background

Nutella Cookie Butter Oatmeal Bars

Mara
Breakfast? Dessert? It's both! Stuffed with both Nutella and cookie butter. It tastes like delicious stuffed oatmeal cookies. Best of all, no mixer required.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 9 bars
Calories 385 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
 
 
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.

Nutrition

Serving: 9slices | Calories: 385kcal | Carbohydrates: 40g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 34mg | Sodium: 118mg | Potassium: 125mg | Fiber: 2g | Sugar: 25g | Vitamin A: 394IU | Calcium: 38mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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