Good morning to these vegan oatmeal fudge bars and these bars only! Simple oatmeal bars that are perfectly sweet and excellently salty. With a layer of vegan fudge in the center that stays gooey even after they are baked. The vegan fudge in this recipe is made with homemade vegan sweetened condensed milk, which can be used for all kinds of other things! You can use store bought vegan sweetened condensed milk. However, that can be hard to find, so I wanted to create an option that everyone can use!
What You Need For These Yummy Oatmeal Bars:
- Canned Coconut Cream and Cane Sugar: Only these two ingredients are needed to make homemade sweetened condensed milk.
- Vegan Butter: I used Earth Balance.
- Brown Sugar: As well as more organic cane sugar are used to sweeten these bars.
- Vanilla: For flavor.
- Applesauce: This is used as the egg replacer in these bars.
- Oats, All Purpose Flour, Baking Soda, Baking Powder and Salt: These are the dry ingredients for the bars.
- Dark Chocolate: Whatever your favorite dairy free chocolate is will work. It is mixed with the sweetened condensed milk to create the fudge layer.
After making a number of different versions of these vegan oatmeal fudge bars, I had to get a second opinion. So, I had Julie try them, and then a few other friends tried them. I got calls and texts about how devastatingly delicious they are. One friend said they were his favorite thing I had ever made. I think that is a pretty dang good endorsement. I made them a little extra salty, because that goes super well with chocolate and I was told they were perfection!
Oh, The Layers!
- The first layer is a lovely layer of the oatmeal mixture.
- The second layer is the fudge made with the sweetened condensed milk you made and dark chocolate.
- The third layer is dollops of the oatmeal mixture you have left. It gets brown and delicious.
Vegan Oatmeal Fudge Bars
Vegan Sweetened Condensed Milk
- 1 Can(15oz.) Coconut cream or full fat coconut milk
- 1/3 Cup Organic cane sugar
For The Oat Layer
- 1/2 Cup Vegan butter, I used Earth Balance, room temperature
- 1/2 Cup Organic cane sugar
- 1/4 Cup Brown sugar
- 2 teaspoons Vanilla
- 1/4 Cup Applesauce
- 1 Cup All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 Cup Rolled Oats
- 1 teaspoon Salt
For The Fudge Layer
- The sweetened condensed milk you made or 1 can store bought vegan sweetened condensed milk
- 1/2 Cup Dark chocolate, vegan
- 1 Tablespoon Vegan butter
- 1/2 teaspoon Vanilla
- Pinch of Salt
- First, make vegan sweetened condensed milk. Add the entire can of coconut cream and the sugar to a medium sized sauce pan. Whisk to combine.
- Heat on medium, bring to a simmer, then reduce heat to medium low to low, so it is at a simmer, with small bubbles.
- Let simmer for 35-40 minutes, whisking occasionally, until it is nice and thick and coats the back of a spoon.
- When the sweetened condensed milk is almost done, preheat the oven to 350 degrees(F).
- Then make the oatmeal bar batter. In a large mixing bowl, using a hand mixer or stand mixer, beat the vegan butter, cane sugar and brown sugar together until light and fluffy.
- Then add the vanilla and applesauce. Continue to mix until fully combined. Set aside.
- In a separate medium sized mixing bowl, sift the flour, baking soda and baking powder. The stir in the oats and salt.
- Slowly add those dry ingredients to the wet ingredients a little at a time until everything is fully incorporated.
- Line a 8×8 inch baking dish with parchment paper and put half the oatmeal batter into the bottom of the pan, press out evenly. Save the rest.
- Now, once the sweetened condensed milk is done, but still hot, remove from the heat, and add the dark chocolate. Begin whisking until the chocolate has melted in.
- Then add in the vegan butter, vanilla and salt. Whisk to combine.
- Pour the fudge on top of the bottom layer of the oatmeal batter. Smooth out evenly.
- Now drop dollops of the remaining oatmeal batter all over the top of the fudge.
- Bake for 20-30 minutes or until the top is firm and brown.
- Let cool completely, then cut into squares.
- I recommend keeping in the fridge until serving.