Nutella Stuffed Oatmeal Bars Recipe by Red Velvet NYC

Updated by Lyndsay Cordell

A little naughty, a little salty, these Nutella stuffed oatmeal cookie bars are enticing to both adults and children. Crafted by Red Velvet NYC, these cookies are just a taste of what each baking subscription box contains. Every month, you'll receive 2 baking kits in 1 box, with all the pre-measured ingredients and a detailed recipe card. You'll get to learn new tricks, tips and techniques as you create memorable experiences in the kitchen with friends and family.

red velvet cookie bars

One bite of this cookie and you’ll be hooked on Red Velvet NYC !


  • 16 Tbsp Butter
  • 8 oz Rolled Oats
  • 1 1/2 cups Flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 3/4 cup Brown sugar
  • 1 tsp Vanilla extract
  • 8 oz Semi-sweet Chocolate
  • 1/2 tsp Maldon Sea Salt Flakes
  • 4 oz Nutella


  1. Preheat oven to 350°F. Generously butter a 9x13 inch baking pan using 1 tablespoon of butter provided. Let the rest of the butter come to room temperature. In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, and salt and set aside.
  2. In a large bowl, using an electric mixer on medium speed, cream together the remaining butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and the vanilla extract.
  3. Using a spatula, stir in the oat-flour mixture. Mix in 2/3 of the chocolate chips and mix thoroughly (save the rest of the chips for step 5).
  4. Spread half of the batter in the prepared pan using a spatula. Dollop Nutella (the equivalent of large spoonfuls) evenly across the batter. Add the remaining batter on top of the Nutella, spreading it to all corners.
  5. Sprinkle the rest of the chocolate chips on top of batter. Bake for 25 to 30 minutes, or until the center is firm and edges are dark golden brown.
  6. Remove the pan from the oven. While still warm, sprinkle with flaked sea salt. Set pan on a wire rack or heatproof surface and allow bars to cool completely. Invert the pan onto a large plate or baking sheet to release the entire cookie; invert again onto serving dish (or cutting board) so it’s right-side up. Using a sharp knife, slice bars into rectangles and then again into triangles. Enjoy!

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