What’s to love about these Salted Chocolate Oat Bars?
They’re the tastiest soft, moist and not dry AT ALL oat bars made even better with a salted chocolate layer!
Sweetened with tasty coconut sugar which adds a similar flavour to brown sugar with that slight caramel taste, mmm.
Vegan and gluten free if you can tolerate oats or find gluten free oats.
Some notes for you:
When the oat base is cooked it will pull away from the pan leaving a slight gap between them. If you pour the chocolate on top like this, it can slide down the sides. If you want a distinct chocolate layer on top like the photos, I like to add folded pieces of baking paper between the oat base and the pan to fill the gaps to prevent the chocolate sliding down.
Make sure to partially set the chocolate in the freezer before adding the salt on top or it will sink into the chocolate. For me, freezing the chocolate for 9-10 minutes was perfect for the salt to still stick but not sink in.
This recipe was inspired my Chocolate Chip Oat Cookies.
I also like to make these with a homemade chocolate instead of a store bought one. I’ve added the recipe below if you would like to use this instead.
1/4 cup unrefined coconut oil
2 tbsp rice malt syrup or maple syrup
1/4 cup cocoa or cacao powder
1/2 tsp vanilla extract
1/2 tsp flaked sea salt (or to taste)
Add the coconut oil and rice malt syrup into a small pot over low heat. When just melted, take the pot off the heat and whisk in the cocoa powder and vanilla extract.
Pour the chocolate on top of the oat base and freeze for 9-10 minutes. Keep an eye on it towards the end as you want the chocolate to be slightly set but not completely. Top with flaked sea salt and freeze for a further 15 minutes or until set.
Carefully cut into 16 squares and store in an airtight container in the fridge. You can also store these in the freezer for them to last longer.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).Print
- 2 tbsp golden flaxseeds, grounded*
- 1/2 cup coconut sugar
- 1/4 cup unrefined coconut oil
- 1 cup rolled oats
- 3/4 cup almond meal
- 1/2 cup oat flour**
- 1/2 cup desiccated coconut
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 100 g vegan dark chocolate
- 1 tsp unrefined coconut oil
- 1/2 tsp flaked sea salt (or to taste)
FOR THE OAT LAYER:
- In a large pot off the heat, whisk together ground flaxseeds with 5 tbsp of water to make 2 flax eggs. Set aside for 2 minutes. While waiting preheat the oven to 180°C (356°F) and line a 20cm square baking pan with baking paper.
- By now the flax eggs should have thickened slightly. Stir through the coconut sugar and coconut oil. Cook on medium heat until everything is just melted.
- Take off the heat and mix in the rest of the ingredients for the oat layer. Add the mixture into the baking pan and spread evenly making sure to press down firmly.
- Bake for 15-20 minutes or until golden on top. Let cool.
FOR THE CHOCOLATE LAYER:
- Add the chocolate and coconut oil into a small pot over low heat. When it’s just melted, take it off the heat and pour the chocolate on top of the oat base. Freeze for 9-10 minutes, keeping an eye on it as you don’t want it to set completely. Sprinkle the salt on top (it should sit on top of the chocolate and not sink in) and freeze for a further 15 minutes or until the chocolate is set.
- Carefully cut into 16 squares and store in an airtight container in the fridge. You can also store these in the freezer if you’d like them to last longer.
*I use a blender to ground the golden flaxseeds.
**to make oat flour, blend rolled oats until it becomes a flour consistency.
Keywords: Chocolate Oat Bars, Vegan Oat Bars