I spiked Brown Sugar Fudge with nuts, coconut and oats and ended up with a crunchy, chewy bar that makes plain fudge look basic.

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And I can’t stop thinking about this oat fudge. I love how the Brown Sugar Fudge vibe hits right away, deep caramel notes but with chew and crunch.

I adore that mix of oats, toasted coconut, and that handful of nuts; seriously addictive. It’s like a grown-up Dessert Bars treat that refuses to be neat.

I crave it for movie night, for last-minute holiday trays, for whenever I need a sugar-and-texture fix. My favorite part is the base, built off 3 cups packed light brown sugar, and the snap from 1 cup chopped walnuts or pecans, your choice, no lie.

Ingredients

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Brown sugar: sticky sweetness and chew, it helps everything hold together.
Milk: makes it creamy and soft, not just dry oats.
Basically butter: rich fat that gives a melt-in-your-mouth texture.
Vanilla: adds warm flavor and a cozy, familiar smell.
Oats: the body and chew; old-fashioned gives a heartier bite.
Plus coconut: subtle tropical chew and a little extra sweetness.
Nuts: crunchy texture and protein, pick walnuts or pecans, your choice.
Pinch of salt: wakes up the sweetness, tiny but totally crucial.
Chocolate chips: optional pockets of gooey chocolate, but it’s so good.

Ingredient Quantities

3 cups packed light brown sugar

1 cup whole milk

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla extract

3 cups quick oats (or old fashioned, slightly more chew)

1 cup sweetened shredded coconut

1 cup chopped walnuts or pecans, your choice

Pinch of salt

1/2 cup mini chocolate chips (optional, but it’s so good)

How to Make this

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1. Line an 8×8 inch pan with parchment paper or foil and lightly grease it so the fudge comes out easy.

2. In a medium heavy saucepan combine 3 cups packed light brown sugar, 1 cup whole milk and 1/2 cup (1 stick) unsalted butter. Heat over medium, stirring constantly until the sugar dissolves.

3. Bring the mixture to a gentle boil, stirring often so it does not scorch, and cook until it reaches the soft ball stage about 235 to 240°F. If you don’t have a thermometer, drop a bit into very cold water; it should form a soft, squishy ball.

4. As soon as it hits temperature remove the pan from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let it sit 1 minute so the bubbling calms.

5. Quickly fold in 3 cups quick oats (or old fashioned oats if you want chewier texture), 1 cup sweetened shredded coconut, and 1 cup chopped walnuts or pecans. Work fast because the mixture sets up quickly.

6. If you want chocolate in every bite, fold in 1/2 cup mini chocolate chips now so they melt a little but don’t fully disappear. Or save them for sprinkling on top for a prettier finish.

7. Transfer the hot oat mixture into the prepared pan and press it down firmly with a spatula or the back of a spoon. Dampen the spatula or press with a piece of parchment to get a smooth top.

8. Let the fudge cool at room temperature until set, about 2 hours, or speed it up by popping it in the fridge for 30 to 60 minutes.

9. Once firm lift the fudge from the pan using the parchment or foil and cut into squares. For cleaner cuts wipe the knife between slices or warm the blade under hot water and dry it.

10. Store in an airtight container at room temperature for a few days or in the fridge for up to 2 weeks. If you want softer fudge, bring refrigerated pieces to room temp before serving.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment or foil)
2. Parchment paper or aluminum foil and a little oil or nonstick spray
3. Medium heavy-bottomed saucepan
4. Candy thermometer or a small bowl of ice water for the soft ball test
5. Wooden spoon or heatproof silicone spatula for stirring
6. Rubber spatula or the back of a spoon for pressing into the pan
7. Measuring cups and spoons
8. Large mixing bowl for combining oats, coconut and nuts quickly
9. Knife and cutting board to chop nuts and cut the fudge
10. Plate or baking sheet and plastic wrap or airtight container for chilling and storage

FAQ

Q: Can I use old fashioned oats instead of quick oats?

Yes, you can. Old fashioned will make the fudge a bit chewier and heartier, quick oats will give a softer texture. If using old fashioned, press the mixture firmly into the pan so it holds together well.

Q: Do I have to use nuts or coconut?

Nope. They add flavor and crunch, but you can leave them out or swap for toasted seeds, raisins, or extra chocolate chips if you prefer. If you skip the nuts, taste and maybe add a pinch more salt to bring out the flavor.

Q: How do I store this and how long will it last?

Store in an airtight container at room temp for up to 5 days, or in the fridge for about 2 weeks. If refrigerated the fudge firms up, so let it sit at room temp a few minutes before eating if you want it softer.

Q: Can I make this vegan or dairy free?

Yes. Use a plant milk like almond or oat, and swap the butter for vegan margarine or coconut oil. Brown sugar is usually vegan but check the label if that matters to you. Texture might change slightly but still tasty.

Q: Why did my fudge turn out too crumbly or too soft?

If it"s crumbly you probably didn"t press it firmly enough into the pan or you used too many dry add-ins. If too soft you might not have cooked the sugar mixture long enough, or the pan was too big so the layer is thin. Next time press harder and use the recipe amounts exactly, or use a slightly smaller pan for a thicker fudge.

Q: Can I add other mix ins or chocolate?

Absolutely. Stir in more chocolate chips, dried fruit, toasted coconut flakes, or swap walnuts for pecans. If adding a lot of extra dry stuff, add a splash more milk so the mixture still binds. Try melting a few extra chocolate chips and drizzling on top for a fancy look.

Easy Oat Fudge Recipe {So Good!} Substitutions and Variations

3 cups packed light brown sugar: swap with 2 3/4 cups granulated sugar plus 1/4 cup molasses, or use dark brown sugar for a deeper flavor — both keep the chew and caramel notes.
1 cup whole milk: use 1 cup evaporated milk for a richer, creamier fudge, or 1 cup unsweetened almond milk if you want dairy free (it’ll be a little less rich).
1/2 cup unsalted butter: replace with 1/2 cup coconut oil (solid) for a dairy free option, or use vegan buttery spread 1:1 for similar texture and flavor.
1 cup chopped walnuts or pecans: swap for 1 cup chopped almonds or sunflower seeds to keep crunch if you have nut allergies or just prefer a different bite.

Pro Tips

1. Use a candy thermometer if you got one. Hitting 235 to 240°F is the difference between gooey and grainy. If you dont have one, test in cold water but do it fast cause the mixture cools quick.

2. Work fast when you add the oats, coconut and nuts. The fudge sets up really quickly, so have everything measured and ready. If it starts to firm before you press it, warm the pan over low heat for a few seconds to loosen it.

3. For texture control pick your oats wisely. Quick oats make it uniformly soft, old fashioned gives a chewier bite. If you like nuttier flavor, toast the walnuts or pecans for a few minutes first, but let them cool so they dont melt the fudge.

4. Chocolate chips are best sprinkled on top instead of folded in if you want pretty bites. They melt a little when folded in, which is tasty, but sprinkling on top keeps distinct chocolate pockets. For cleaner squares, warm the knife under hot water, dry it, then cut.

Easy Oat Fudge Recipe {So Good!}

Recipe by Louise Nightin

0.0 from 0 votes

I spiked Brown Sugar Fudge with nuts, coconut and oats and ended up with a crunchy, chewy bar that makes plain fudge look basic.

Servings

servings

Calories

398

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment or foil)
2. Parchment paper or aluminum foil and a little oil or nonstick spray
3. Medium heavy-bottomed saucepan
4. Candy thermometer or a small bowl of ice water for the soft ball test
5. Wooden spoon or heatproof silicone spatula for stirring
6. Rubber spatula or the back of a spoon for pressing into the pan
7. Measuring cups and spoons
8. Large mixing bowl for combining oats, coconut and nuts quickly
9. Knife and cutting board to chop nuts and cut the fudge
10. Plate or baking sheet and plastic wrap or airtight container for chilling and storage

Ingredients

3 cups packed light brown sugar
1 cup whole milk
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
3 cups quick oats (or old fashioned, slightly more chew)
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans, your choice
Pinch of salt
1/2 cup mini chocolate chips (optional, but it's so good)

Directions

Line an 8×8 inch pan with parchment paper or foil and lightly grease it so the fudge comes out easy.
In a medium heavy saucepan combine 3 cups packed light brown sugar, 1 cup whole milk and 1/2 cup (1 stick) unsalted butter. Heat over medium, stirring constantly until the sugar dissolves.
Bring the mixture to a gentle boil, stirring often so it does not scorch, and cook until it reaches the soft ball stage about 235 to 240°F. If you don’t have a thermometer, drop a bit into very cold water; it should form a soft, squishy ball.
As soon as it hits temperature remove the pan from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let it sit 1 minute so the bubbling calms.
Quickly fold in 3 cups quick oats (or old fashioned oats if you want chewier texture), 1 cup sweetened shredded coconut, and 1 cup chopped walnuts or pecans. Work fast because the mixture sets up quickly.
If you want chocolate in every bite, fold in 1/2 cup mini chocolate chips now so they melt a little but don’t fully disappear. Or save them for sprinkling on top for a prettier finish.
Transfer the hot oat mixture into the prepared pan and press it down firmly with a spatula or the back of a spoon. Dampen the spatula or press with a piece of parchment to get a smooth top.
Let the fudge cool at room temperature until set, about 2 hours, or speed it up by popping it in the fridge for 30 to 60 minutes.
Once firm lift the fudge from the pan using the parchment or foil and cut into squares. For cleaner cuts wipe the knife between slices or warm the blade under hot water and dry it.
Store in an airtight container at room temperature for a few days or in the fridge for up to 2 weeks. If you want softer fudge, bring refrigerated pieces to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.