The chocolate caramel oatmeal bars that will change your life.
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It’s no secret in my family’s house that caramelitas are one of our favorite things about the holidays. They are the perfect blend of sweet, rich, and savory. All of the elements of the bar are some of my favorite things on their own, so it makes sense that when combined they create an incredible treat. Obviously, the original recipe comes with several usually non-vegan items such as butter, premade caramel, and chocolate. In this recipe, we’ll make our own caramel (easy and fun) and then use vegan butter and vegan chocolate. Give these ones a try! You won’t regret it.
Ingredient details:
- vegan butter – I always use Miyoko’s Creamery, but any kind of vegan butter will do. Just don’t use a spread.
- Organic brown sugar & Organic white sugar – Make sure they are both organic or look for certified vegan if you live in the US to avoid having your sugar infiltrated with bone ash. Actually look this one up and the whole process is pretty disgusting.
- Vanilla – Any kind will do.
- Flour – I always use King Arthur or if I am baking gluten free I use the Bob’s Red Mill 1:1 flour. Either will work for this recipe.
- Old fashioned oats – Don’t use quick oats or they will get too soggy and not have a crispy texture.
- Baking soda
- Vegan/dairy-free chocolate chips – Just check the label and make sure it is free from milk or certified vegan. I use the Enjoy Life brand or the Whole Foods brand. Both have chocolate chips that are vegan.
- Coconut Cream – This is the creamy buildup of fat at the top of a can of coconut milk. I have also had cans that don’t have this buildup, which is fine. Just add a few tbsp extra to add extra fat to your caramel.
Recipe List
Ingredients: 1 cup sugar
1/2 cup softened vegan butter
3/4 cup organic brown sugar
2 tbsp vanilla
1 1/2 cups flour
1 1/2 cups old fashioned oats
1/2 cup oatmilk
1 tsp baking soda
1 cup vegan/dairy-free chocolate chips
Caramel sauce:
1/2 cup organic sugar
1 tsp vanilla
1/4 cup vegan butter
1/4 cup coconut cream
Instructions:
- Make caramel sauce in advance:
- Pour sugar into a pan on medium heat. Swirl (but don’t stir) occasionally until sugar forms an amber-colored syrupy texture.Add in vanilla and butter. Whisk rapidly for 3 minutes. Pour in coconut cream and continue whisking together ingredients for 2 more minutes. Remove from heat and let cool completely before refridgerating. Refridgerate for at least an hour before adding to caramelitas.
- Heat oven to 350°
- In mixing bowl, add softened butter, brown sugar, vanilla. Cream together.
- Add oats, flour, milk, and baking soda. Mix until fully combined.
- Spread half of oat mix onto a parchment lined 8×8 baking dish (refridgerate other half for the topping).
- Bake on 350° for 10 minutes. Let cool to room temperature before adding toppings.
- Once base is cooled, add chocolate chips and caramel. Spread evenly over base.
- Top with the remaining oatmeal mixture, making sure to sprinkle evenly throughout.
- Bake on 350° for 15 minutes.
- Cool and serve.
