Easy Salted Oat Fudge Recipe

Easy Salted Oat Fudge Recipe

How To Make Easy Salted Oat Fudge

Create a dessert that balances between sweet and salty with a nice semi-crunchy texture from the oats and nuts. Serve this salted oat fudge with coffee.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • ¾cuppeanut butter
  • ¾cupsemi-sweet chocolate chips
  • cupmaple syrup
  • 4tbspbutter
  • ¾tspsalt
  • ½tspground cinnamon
  • tspvanilla extract
  • cupsold-fashioned oats
  • 1cupwhole pecans
  • Flaky sea saltoptional, for sprinkling on top


  1. Preheat oven to 325 degrees F. Cut two strips of parchment paper to fit across the interior of an 8 x 9-inch square baker.

  2. Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker.

  3. Arrange the nuts in a single layer on a small, rimmed baking sheet. Bake for 7 to 10 minutes, until fragrant

  4. To make the fudge, combine the nut butter, chocolate chips, sweetener, butter, salt, and cinnamon n a medium-sized, heavy-bottomed pot.

  5. Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.

  6. Stir the vanilla extract into the pot, followed by the oat flour and finally, the chopped pecans.

  7. Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed.

  8. Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed.

  9. Lightly sprinkle some on top with sea salt and gently press it into place with the bottom of your parchment-covered glass.

  10. Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle.

  11. Use a chef’s knife to slice the fudge into columns and rows.

Recipe Notes


To make your own oat flour, blend 1 and 3/4 cups oats in a blender or food processor until ground into a fine flour. If using large nuts like pecans, transfer them to a cutting board and chop them into small pieces with a chef’s knife. This oat fudge will keep well for a couple of days at room temperature, or for a few weeks in the freezer, sealed in an air-tight freezer bag.



  • Calories: 102.36kcal
  • Fat: 7.37g
  • Saturated Fat: 2.22g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.28g
  • Polyunsaturated Fat: 1.44g
  • Carbohydrates: 8.54g
  • Fiber: 1.13g
  • Sugar: 4.48g
  • Protein: 2.15g
  • Cholesterol: 3.39mg
  • Sodium: 47.26mg
  • Calcium: 11.30mg
  • Potassium: 75.33mg
  • Iron: 0.46mg
  • Vitamin A: 10.88µg
  • Vitamin C: 0.03mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!