These Chocolate Dipped Sesame Oatmeal Bars are the perfect mix of nutty, chewy, and chocolatey goodness. Packed with oats, sesame seeds, and a rich chocolate coating, they make a satisfying snack or a wholesome dessert. I love how simple they are to make while still offering layers of flavor and texture.
Why You’ll Love This Recipe
I love how these bars come together with pantry staples and have a naturally nutty flavor from the toasted sesame seeds. The chewy oats give them a hearty texture, and the chocolate dip adds just the right amount of indulgence. They hold up well, are easy to pack, and they’re great for both snacking and gifting. Plus, they don’t require any complicated steps, which makes them ideal for a quick homemade treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups old-fashioned rolled oats
1/2 cup sesame seeds (toasted)
1/2 cup honey or maple syrup
1/4 cup brown sugar
1/4 cup unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped chocolate)
1 teaspoon coconut oil (optional, for smoother melting)
directions
I start by lining an 8×8-inch baking pan with parchment paper and set it aside.
In a large dry skillet over medium heat, I toast the sesame seeds for about 3–4 minutes until golden and fragrant. I make sure to stir constantly so they don’t burn.
In a medium saucepan, I combine the honey (or maple syrup), brown sugar, butter, and salt. I heat this over medium heat, stirring constantly, until the butter is melted and the mixture begins to bubble.
I remove the saucepan from the heat and stir in the vanilla extract.
I place the oats and toasted sesame seeds in a large bowl, then pour the warm syrup mixture over them. I stir everything until well coated.
I press the mixture firmly into the prepared baking pan, using the back of a spoon or my hands with a piece of parchment to pack it tightly.
I refrigerate the bars for at least 1 hour or until they are firm.
Once firm, I lift the bars out of the pan and cut them into rectangles or squares.
I melt the chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water or in the microwave in 30-second bursts.
I dip each bar halfway into the melted chocolate and place them on parchment paper to set. I can refrigerate them briefly to speed up the setting.
Servings and timing
This recipe makes about 12 bars, depending on how big I slice them. It takes about 15 minutes to prepare and 1 hour to chill, so everything is ready in about 1 hour and 15 minutes.
Variations
I sometimes like to add chopped nuts like almonds or walnuts for extra crunch. Dried fruits like cranberries or chopped dates can be mixed in for a touch of natural sweetness. If I want to keep them vegan, I use maple syrup and dairy-free chocolate. I’ve also tried using tahini instead of butter for a deeper sesame flavor, and it turned out amazing.
storage/reheating
I store these bars in an airtight container at room temperature for up to 5 days or in the fridge for about 1 week. For longer storage, I freeze them (layered between parchment paper) and they keep well for up to 2 months. I don’t reheat them—they’re best served chilled or at room temperature.
FAQs
How can I make these bars more chewy or soft?
If I want chewier bars, I reduce the oats slightly and increase the syrup a bit. I also make sure not to overheat the syrup mixture, which can make the bars too hard.
Can I use quick oats instead of rolled oats?
Yes, I can, but the texture will be softer and slightly less chewy. I prefer rolled oats for the best structure.
What kind of chocolate works best for dipping?
I like to use dark chocolate (60–70% cacao) for a richer flavor, but milk or semi-sweet chocolate also work well depending on my preference.
Can I skip the chocolate dip?
Definitely. The bars taste great on their own. The chocolate just adds a nice finishing touch if I want something more indulgent.
Are these bars gluten-free?
They can be! I make sure to use certified gluten-free oats and check the chocolate and other ingredients for any hidden gluten.
Conclusion
These Chocolate Dipped Sesame Oatmeal Bars are a go-to for when I want something sweet, wholesome, and a bit fancy without too much work. I love how versatile they are, and the combination of sesame and chocolate never disappoints. Whether I’m packing them for a trip or keeping a stash in the fridge, they’re always a welcome treat.
Chewy, nutty, and indulgent, these Chocolate Dipped Sesame Oatmeal Bars combine oats, toasted sesame seeds, and a rich chocolate coating for a wholesome snack or dessert that’s easy to make and perfect for gifting or meal prep.
Ingredients
2 cups old-fashioned rolled oats
1/2 cup sesame seeds (toasted)
1/2 cup honey or maple syrup
1/4 cup brown sugar
1/4 cup unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped chocolate)
1 teaspoon coconut oil (optional, for smoother melting)
Instructions
Line an 8×8-inch baking pan with parchment paper and set aside.
Toast the sesame seeds in a dry skillet over medium heat for 3–4 minutes until golden and fragrant, stirring constantly.
In a medium saucepan, combine honey or maple syrup, brown sugar, butter, and salt. Heat over medium heat, stirring, until melted and bubbling.
Remove from heat and stir in the vanilla extract.
In a large bowl, mix oats and toasted sesame seeds. Pour the warm syrup mixture over and stir until fully coated.
Press the mixture firmly into the prepared pan using a spoon or parchment-covered hands.
Refrigerate for at least 1 hour until firm.
Lift the bars out and cut into rectangles or squares.
Melt chocolate and coconut oil in a heatproof bowl over simmering water or microwave in 30-second intervals.
Dip each bar halfway into the melted chocolate and place on parchment to set. Refrigerate briefly to speed up setting.
Notes
Use maple syrup and dairy-free chocolate to make it vegan.
Add chopped nuts or dried fruits for extra flavor and texture.
Tahini can be used instead of butter for a stronger sesame flavor.
Store in an airtight container at room temperature for 5 days, or in the fridge for up to a week.
Freeze for longer storage up to 2 months, layered with parchment.
