Jump to Recipe Jump to Video Print Recipe

Ooey, gooey, and oh so chewy! Whether you're looking for the perfect treat to bake up this weekend or a fun confection to take to your next barbecue, these Gluten Free Oatmeal Chocolate Revel Bars are sure to become a new favorite!

Gluten Free Oatmeal Chocolate Revel Bars

Revel bars are hands down one of my favorite treats. The combination of textures and flavors are a classic for a reason. Whether it's this classic version or Gluten Free S'mores Revel Bars, these nostalgic confections never last long.

What are Revel Bars?

If oatmeal cookies had a love affair with caramel fudge, you would have a revel bar. These Gluten Free Oatmeal Chocolate Revel Bars will allow the entire family to enjoy the combination of chewy oatmeal cookie sandwiching a fudgy center.

Classic Revel bars are dessert bars where two layers of an oatmeal cookie like dough sandwich a thick and decadent layer of a caramel like fudge. While the center is sweet, the earthiness of wholesome flavors of the oatmeal cookie batter mellows the fudge for a balanced flavor. They're chewy and a little molten, and a nostalgic favorite for a reason!

Ingredients

Open up your pantry and pull out that can of rolled oats. These layered dessert bars take common pantry staples you probably already have. They're as easy to shop for as they are to prepare!

Dairy Free Unsalted Butter - Used in both the oatmeal cookie batter and also the fudge layer, this keeps the bars chewy and moist.
Gluten Free Flour - Bob's Red Mill Gluten Free 1 to 1 Baking Flour is my go-to flour for both sweet and savory dishes. It makes it easy to measure for recipes that aren't traditionally Gluten Free.
Quick Cook Rolled Oats - Gives texture to the bars and also a slightly nutty flavor.
Eggs
Brown Sugar - The molasses in brown sugar gives these bars its chew while also giving depth of flavor and a slight caramel note.
Baking Soda
Baking Powder
Vanilla Extract - The better the quality the vanilla, the more pronounced the flavor.
Dark Chocolate Chips - Balances the slightly sweeter semisweet chocolate giving the fudge layer dimension.
Semisweet Chocolate Chips - Balances the slightly more bitter note of the dark chocolate.
Dairy Free Sweetened Condensed Milk - Keeps the chocolate layer of these oatmeal bars fudgy and soft.

How to Make Gluten Free Oatmeal Chocolate Revel Bars

Skip all of the box mixes and whip up this easy cookie bar recipe. Besides using simple, real ingredients, these bars come together in less than an hour. With just a few simple steps this is sure to become a new tradition in your family.

Time needed: 1 hour and 10 minutes.

Thick fudge is sandwiched between two layers of oatmeal cookies for the ultimate chewy confection.

Pregame
Preheat the oven to 350 degrees. Spray a 15x10 baking dish with nonstick baking spray and set aside.
Cream
Add the butter, sugar, and eggs to a mixing bowl and mix until smooth and fluffy.
Mix
Add the dry ingredients and mix until just combined.
Melt
Add all of the ingredients for the fudge layer into a pot over low heat. Continually stir until it is melted and completely combined. Remove from the heat.
In Crust We Trust
press ¾ of the oatmeal dough mixture into the bottom of the prepared pan.
Fudge
Spread the chocolate fudge layer over the crust.
Top it Off
Add the remaining oatmeal dough over the top, almost like a crumble.
Bake
Bake for 20-30 minutes until the top starts to turn golden brown.
Cool
Allow the Revel bars to cool completely before cutting. Enjoy!

Variations

This recipe is completely Dairy Free and Gluten Free. However, you can make the same Gluten Free Oatmeal Chocolate Revel bars recipe with regular all-purpose flour and/or all dairy products.

Storage

These Revel bars are a great make ahead dessert you can enjoy all week long! Keep them covered in an airtight container and they will keep for up to seven days...if they last that long!

Top Tip for Gluten Free Oatmeal Chocolate Revel Bars

The dough for these dessert bars come together quickly and with ease. However, always make sure that you let your butter sit out at room temperature and soften. This will allow you to easily mix together the dough and keep it lump free.

Gluten Free Flour

My go to for baking is Bob’s Red Mill 1:1. It is a blend of several different gluten free ingredients and I find it just works consistently well for what I need. I could blend flour myself but I choose to spend my time other ways and the 1:1 is a really good product.

Oat Flour can give you a chewier, more moist product. It can lend a nice sweet flavor to baked foods and is a flour I tend to mix with others if I want a lighter or fluffy result. I am always very careful to buy organic gluten free oats because they can be sprayed with nasty stuff and be processed in a way that they are no longer gluten free.

Almond Flour has a nice nutty flavor but can tend to dry out what you are preparing. I like to balance it with an extra egg if I am adding it to meatloaf for example and add banana or egg if it is in a sweet treat. Your end product could be a bit denser if you are using straight almond flour as well. I do like using almond flour as bread crumbs or a crunchy topping on savory dishes.

Arrowroot is my normal choice for a thickener in sauce or gravy. It is great for things you want a good crunch on that would normally be dredged in flour. Arrowroot can also be used to temper other gluten free flours for sweets and baked goods.

Brown Rice Flour can also be used in combination with other gluten free flours for baked goods. I like to use it when making a roux and brown rice noodles are a favorite.

More Gluten Free Flours

Amaranth is another gluten free flour that works well when blended. It has a nice nutty flavor that makes it good for crusts, tortillas and breads.

Coconut Flour has a bit of a sweet coconut flavor. It tends to absorb liquid so you will need to adjust your recipe but it does give a nice light texture.

Corn Flour is a great thickener, makes delicious tortillas and one of my favorites, corn bread. Just make sure the corn flour you are buying was proceed in a gluten free environment and from a clean source.

Cassava Flour is the most similar to white or all purpose flour but can be expensive if you are using it often and is high in carbohydrates.

Tapioca is a great thickener as well for soups, pies and sauces and works well when combined with other flours.

Chickpea or garbanzo is used often in Indian and Middle Eastern cuisine… Think hummus, falafel, flatbreads. It has lots of healthy benefits and a mild nutty flavor. You can also use the water from the beans, called aquafaba, as an egg replacer or instead of cream for whipped cream. Crazy, I know, but it works so stop dumping it down the drain.

Gluten Free Grains

The gluten free grains we grab for most often are…

Quinoa- easy to make and flavor and is high in fiber and protein. It is actually one of the plant proteins that is a complete protein.

Oats are also good for fiber and a bit of protein but make sure they are clean and gluten free.

Buckwheat actually has no wheat in it but does have fiber, protein and trace minerals. I love buckwheat noodles. I also add them to salads and soups for texture and a bit of “chew”.