Choose between a luscious dark chocolate topping or a crunchy toasted nut and seed topping – or even better, a bit of both
Packed with the goodness of oats, sweetened with natural maple syrup, and given a nutty, creamy depth with peanut butter, this bar recipe from Flahavans contains an excellent source of protein for a quick, on-the-go breakfast.
Makes 8-10 bars
For the oat bars:
- 200g Flahavan’s Progress Oatlets
- 150g natural peanut butter (unsweetened and unsalted)
- 100ml maple syrup
- A pinch of sea salt
For the dark chocolate topping (option 1):
- 100g high-quality dark chocolate (at least 70% cocoa solids)
- 1 tbsp coconut oil
For the toasted nuts and seeds topping (option 2):
- 30g mixed nuts (such as almonds, walnuts, pecans)
- 20g mixed seeds (like sunflower seeds, pumpkin seeds, chia seeds)
- 1 tsp coconut oil
- A sprinkle of sea salt
- Prepare the oat base: In a mixing bowl, combine the oats, peanut butter, maple syrup, and a pinch of sea salt. Mix until everything is well combined and the mixture holds together. If it’s too dry, add a bit more peanut butter; if too wet, sprinkle in some more oats.
Mixing tip: It’s essential to ensure a balanced texture. The mixture shouldn’t be overly sticky but should be able to hold its shape when pressed together.
- Press the oat mixture into a lined 20cm x 20cm baking tray, ensuring an even layer. Place in the fridge to set for at least 1 hour.
- Dark chocolate topping: If opting for the chocolate topping, melt the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Once melted, remove the oat base from the fridge and pour over the chocolate mixture, spreading to ensure an even coat. Return to the fridge.
Chocolate tip: Using high-quality dark chocolate not only gives a richer taste but also adds to the health benefits.
- Toasted nuts and seeds topping: If opting for the nut and seed topping, in a pan, heat the coconut oil and toast the nuts and seeds until golden and aromatic. Sprinkle a dash of sea salt, mix, and let it cool slightly. Remove the oat base from the fridge and sprinkle the toasted mix on top, pressing lightly to ensure they adhere. Return to the fridge.
Nut tip: Toasting the nuts and seeds releases their natural oils, enhancing their flavour and making them even more irresistible.
Serve: Once set, remove the bars from the fridge. Using a sharp knife, cut them into desired sizes. They can be stored in an airtight container in the fridge for up to a week. Perfect for grabbing on busy mornings or as a snack any time of the day.