Dark Chocolate Cherry Oat Bars – Chewy, Nutty, and Naturally Sweet

These bars taste like a bakery treat but come together with pantry basics. Chewy oats, tart dried cherries, and pockets of melty dark chocolate make every bite satisfying. They’re sturdy enough for lunchboxes, road trips, or a quick breakfast.

No mixer needed, and the batter comes together in minutes. If you like a not-too-sweet snack with real texture, these will hit the spot.

Print Recipe

Dark Chocolate Cherry Oat Bars - Chewy, Nutty, and Naturally Sweet

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Ingredients

• 2 cups old-fashioned rolled oats
• 3/4 cup white whole wheat flour (or all-purpose)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup or honey
• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 tablespoons neutral oil (like avocado or canola)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but great)
• 3/4 cup dried tart cherries, roughly chopped
• 3/4 cup dark chocolate chunks or chips (60–70% cacao)
• 1/2 cup chopped toasted almonds or walnuts (optional)

Instructions

• Prep the pan. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.Lightly grease the parchment.
• Whisk dry ingredients. In a large bowl, mix oats, flour, baking soda, salt, and cinnamon.
• Mix wet ingredients. In a separate bowl, whisk brown sugar, maple syrup, melted butter, oil, egg, vanilla, and almond extract until smooth.
• Combine. Pour the wet mixture into the dry and stir until almost combined. Fold in cherries, chocolate, and nuts.
• Press and level. Scrape batter into the pan. Use a spatula or damp fingertips to press it into an even layer.Sprinkle a few extra chocolate chunks on top if you like.
• Bake. Bake 18–22 minutes, until the edges are golden and the center is just set. A toothpick should come out with moist crumbs, not wet batter.
• Cool completely. Let the pan cool on a rack for at least 45 minutes. Lift out using the parchment and slice into bars.

Why This Recipe Works

• Oats add chew and structure, so the bars hold together without being cakey.
• Dark chocolate balances the sweetness and pairs beautifully with tart cherries.
• Brown sugar and maple syrup keep the bars moist and flavorful.
• Almonds bring crunch while a touch of almond extract amplifies cherry flavor.
• Melted butter and a little oil ensure tender, sliceable bars that don’t crumble.

Ingredients

• 2 cups old-fashioned rolled oats
• 3/4 cup white whole wheat flour (or all-purpose)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup or honey
• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 tablespoons neutral oil (like avocado or canola)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but great)
• 3/4 cup dried tart cherries, roughly chopped
• 3/4 cup dark chocolate chunks or chips (60–70% cacao)
• 1/2 cup chopped toasted almonds or walnuts (optional)

How to Make It

1. Prep the pan. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.

   Lightly grease the parchment.

2. Whisk dry ingredients. In a large bowl, mix oats, flour, baking soda, salt, and cinnamon.
3. Mix wet ingredients. In a separate bowl, whisk brown sugar, maple syrup, melted butter, oil, egg, vanilla, and almond extract until smooth.
4. Combine. Pour the wet mixture into the dry and stir until almost combined. Fold in cherries, chocolate, and nuts.
5. Press and level. Scrape batter into the pan. Use a spatula or damp fingertips to press it into an even layer.

   Sprinkle a few extra chocolate chunks on top if you like.

6. Bake. Bake 18–22 minutes, until the edges are golden and the center is just set. A toothpick should come out with moist crumbs, not wet batter.
7. Cool completely. Let the pan cool on a rack for at least 45 minutes. Lift out using the parchment and slice into bars.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days.

  Add a small piece of parchment between layers to prevent sticking.

• Refrigerator: Keeps up to 1 week; the bars firm up nicely.
• Freezer: Wrap bars individually and freeze up to 2 months. Thaw at room temp 30 minutes or microwave 10–15 seconds.

Benefits of This Recipe

• Balanced sweetness: Dark chocolate and tart cherries keep the flavor grown-up and not cloying.
• Whole-grain base: Oats add fiber and a satisfying chew.
• Make-ahead friendly: Easy to batch, freeze, and pack for snacks or breakfast.
• Customizable: Swap fruits, nuts, or chocolate to suit what you have.

Pitfalls to Watch Out For

• Overbaking: The bars should look set but soft in the center. Too long in the oven leads to dryness.
• Skipping the cool time: Cutting while hot makes crumbly, messy slices.

  Let them firm up first.

• Using quick oats: They can make the bars dense and pasty. Stick with old-fashioned rolled oats.
• Too many mix-ins: More isn’t always better. Keep total add-ins around 2 cups to maintain structure.

Variations You Can Try

• Cherry-Orange: Add 1 teaspoon orange zest and a pinch of cardamom.
• Mocha: Stir 1 tablespoon instant espresso powder into the wet ingredients.
• Peanut Butter Swirl: Dollop 3 tablespoons warmed peanut butter on top and swirl before baking.
• Coconut Crunch: Replace 1/2 cup oats with unsweetened shredded coconut and sprinkle extra on top.
• Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
• Dairy-free: Swap butter for coconut oil or a dairy-free butter and use dairy-free chocolate.

FAQ

Can I use fresh or frozen cherries?

Fresh or frozen cherries add too much moisture and can make the bars soggy.

Dried cherries give the best texture and concentrated flavor.

Do I have to use almond extract?

No. It’s optional, but a small amount enhances the cherry flavor. If you skip it, add an extra 1/2 teaspoon vanilla for roundness.

How can I make these less sweet?

Reduce brown sugar to 1/3 cup and use 70% dark chocolate.

The bars will be slightly less moist but still hold together well.

What if I only have quick oats?

Use them in a pinch, but reduce the flour by 2 tablespoons and check for doneness a couple of minutes early. Texture will be softer.

How do I get clean slices?

Let the bars cool completely, then use a sharp knife. Wipe the blade between cuts for neat edges.

In Conclusion

These Dark Chocolate Cherry Oat Bars are simple, reliable, and deeply satisfying.

They strike a great balance of chewy oats, tart fruit, and rich chocolate, with just enough sweetness. Make a pan on Sunday, and you’ve got grab-and-go snacks for the week. Simple ingredients, big payoff.