We love you so matcha--that's why we created these Matcha Tahini Oat Bars so you don't get pinched this St. Patrick's Day!

Toasted Coconut Oat Base. Creamy Tahini Layers. Earthy, Bright Matcha.

matcha tahini oat bars

matcha tahini oat bars

matcha tahini oat barsMatcha Tahini Oat Bars


Tahini Layer:
  • 1-1/2 large bananas*
  • 1/4 cup tahini
  • 1/3 cup water or almond mylk
  • 1/2 tsp vanilla extract
Matcha Layer:
  • 1-1/2 large bananas*
  • 1/4 cup tahini
  • 1/3 cup water or almond mylk
  • 2 tbsp maple syrup
  • 1 tsp matcha powder**
  • Optional: coconut shreds
*You'll need 3 bananas in total.
**We used Mizuba Tea Culinary Organic Matcha.


  1. Soak the dates in hot water for 5 minutes.
  2. Place the rolled oats into your blender and grind into flour consistency.
  3. Add the Mylk Labs oats and blend again.
  4. Pit the dates and throw them into the blender with the coconut oil and oats. Pulse until it comes together. 
  5. Line a 8.5" x 4.5" loaf pan with parchment paper or saran wrap and press the base in evenly.
  6. Clean out your blender and add all the ingredients for the tahini layer. Blend until smooth and pour onto the base.
  7. Freeze for 1 hour.
  8. When ready, throw all the matcha layer ingredients into your blender and blend until smooth. 
  9. Remove the bars from the freezer and pour the matcha layer over. Place it back into the freezer for 4-6 hours.
  10. Optional: if you want to add toppings such as coconut shreds or fruit, wait until its been chilled for 40 minutes in the freezer before sprinkling on your toppings. Otherwise, they will sink and you won't be able to see them. :)
  11. Once the bars have been completely frozen, remove them from the pan and slice them up into bars or squares.
  12. Store in the freezer and enjoy within 7-10 days!
Make sure to hashtag #MylkLabs and #NutsForOats for a chance to be featured. Enjoy!
matcha tahini oat bars

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