Chocolate Oat Crunch Bars
If you’ve tried our new chocolate topped oat bars (we’re all a bit obsessed!), you’ll love this easy homemade version. They feel a little indulgent, but they’re still full of fibre, zinc and antioxidants – the perfect afternoon pick-me-up.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4.5 oz porridge oats
- 2.75 oz jumbo oats
- 3 tablespoons buckwheat groats
- 2.75 oz raisins
- 0.25 teaspoon ground cinnamon
- 1 pinch of sea salt
- 3 tablespoons coconut oil
- 4.5 oz date syrup
Instructions
- 1
Preheat the oven to 160°C fan / 320°F. Line a small baking tray (about 16 x 22cm / 6 x 8”) with baking parchment. In a large bowl, combine the porridge oats, jumbo oats, buckwheat (if using), raisins, cinnamon and salt (if using).
- 2
In a small saucepan, gently melt the coconut oil and date syrup over a low heat – don’t let it come to the boil. Whisk together until smooth, then pour into the dry ingredients and stir until evenly combined.
- 3
Transfer the mixture to the baking tray and press down firmly into an even layer. Bake for 25–30 minutes, until golden and firm to touch. Leave to cool in the tin on a wire rack.
- 4
Once the oats have cooled, melt the chocolate and 1 tablespoon coconut oil in a heatproof bowl over a saucepan of simmering water, or in the microwave on low. Pour over the oats and smooth an even layer.
- 5
Refrigerate for 1 hour, until the chocolate has set. Slice into bars and enjoy cold or at room temperate.