Pioneer Woman Hazelnut Oatmeal Bars Recipe

This chewy, gooey Pioneer Woman Hazelnut Oatmeal Bars recipe is made with a buttery oat crumble, rich chocolate hazelnut spread, and toasted chopped nuts, ready in about an hour. The hero moment happens when you slice into the cooled pan to reveal a thick, glossy layer of chocolate sandwiched between golden, crispy oats. I love making these for potlucks because they look impressive but require zero mixer skills.

Why This Classic Works

I love this recipe because it relies on the “one-bowl crumble” technique, which is a total lifesaver when you are short on time. Instead of making a separate dough for the crust and a different topping, you simply make one buttery oat mixture and use it for both. The bottom layer gets pressed down to form a sturdy base, while the reserved portion gets crumbled on top for texture.

The real secret here is the contrast between the salty butter in the oats and the sweet, creamy hazelnut spread. Many bar recipes can be too dry, but the thick layer of spread keeps everything moist and rich. I learned the hard way that you must let these cool completely before cutting, or you’ll end up with a delicious but messy spoon dessert instead of clean bars.

Pioneer Woman Hazelnut Oatmeal Bars Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups quick-cooking oats (or rolled oats for more texture)
• 1 cup dark brown sugar, packed
• ½ teaspoon baking powder
• ¼ teaspoon salt (increase to ½ tsp if using unsalted butter)
• 1 ¾ sticks (14 tablespoons) cold salted butter, cut into small cubes
• 1 jar (13 ounces) chocolate hazelnut spread (like Nutella)
• ½ cup chopped hazelnuts (optional, for extra crunch)
• ½ cup mini chocolate chips (optional topping)

How To Make Pioneer Woman Hazelnut Oatmeal Bars

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter, or line it with parchment paper leaving an overhang for easy removal later.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. Stir well to ensure the baking powder is evenly distributed and there are no large lumps of brown sugar.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture. Keep going until the mixture resembles coarse crumbs and holds together when squeezed in your hand.
4. Form the Base: Pour about two-thirds of the crumb mixture into your prepared pan. Use the bottom of a measuring cup or your hands to press it firmly and evenly into the bottom of the pan to create a solid crust.
5. Add the Filling: Spoon the chocolate hazelnut spread over the pressed oat layer. Use an offset spatula or the back of a spoon to spread it gently toward the edges, leaving a tiny border so it doesn’t burn against the pan.
6. Top and Bake: Sprinkle the remaining oat mixture evenly over the chocolate layer. If using chopped hazelnuts or chocolate chips, scatter them on top now. Bake for 30 to 40 minutes, until the topping is golden brown.
7. Cool Completely: Remove from the oven and place on a wire rack. Let the bars cool in the pan for at least 45 minutes to an hour. The filling needs this time to set up so you can cut clean squares.

Recipe Tips

• Warm the spread: If your hazelnut spread is stiff, microwave it for 10-15 seconds before spreading. This prevents you from tearing up the bottom crust while trying to smooth it out.
• Don’t overbake: The chocolate filling can seize or burn if left in too long. Pull the bars when the oat topping is golden; the center will firm up as it cools.
• Press firmly: The bottom layer needs to be packed down tight. If it’s too loose, the bars will crumble apart when you pick them up.
• Salt matters: Ree Drummond almost always uses salted butter. If you only have unsalted, definitely add that extra pinch of salt to the dry mix to balance the sweetness of the filling.

What To Serve With These Bars

These bars are rich, so they pair perfectly with a cold glass of milk or a strong cup of black coffee to cut through the sweetness. If you are serving them warm as a dessert, a scoop of vanilla bean ice cream melting over the top is absolutely unbeatable.

How To Store

Store these bars in an airtight container at room temperature for up to 3 days. If you prefer a chewier, firmer texture, keep them in the refrigerator for up to a week; the cold makes the hazelnut layer delightfully fudgy.

FAQs

• Can I use rolled oats instead of quick oats? Yes, rolled oats (old-fashioned) work great and will give the bars a chewier, heartier texture. Quick oats just tend to blend into the flour a bit more for a softer crumb.
• Can I freeze these bars? Absolutely. Cut them into squares, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw on the counter for an hour before eating.
• Why is my filling hard? This usually happens if the bars are overbaked. The sugars in the chocolate spread can caramelize and harden if they get too hot, so watch your oven timer closely.
• Can I use a different nut butter? Yes, peanut butter or almond butter works, but they are less sweet than chocolate hazelnut spread. You might want to sprinkle extra chocolate chips on top if you make this swap.

Nutrition

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 140mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Pioneer Woman 3 Ingredient Chocolate Cake
• Pioneer Woman Kentucky Butter Cake Recipe
• Pioneer Woman Bourbon Butterscotch Blondies Recipe