Flannerys
choc-oat-bars

Choc Oat Bars

Why do we LOVE oats? Oats are a mighty little grain that are very versatile. Oats keep you fuller for longer, are slowly absorbed (prevent blood sugar spikes) and are full of vitamins & mineral, like magnesium.

Try our Flannerys Own Organic Oats in our no bake Choc Oat Bars.

Ingredients

  • 1 cup Flannerys Own Organic Coconut Oil
  • 1/4  cup Flannerys Own Organic Coconut Palm Sugar
  • 1 tsp vanilla extract
  • 1/4 cup Flannerys Own Organic Cacao Powder
  • 3 cups Flannerys Own Organic Oats
  • 1 cup (or about 100g) chocolate, roughly chopped
  • 1/2 cup Flannerys Own Almond Spread

Method

  • Grease & line a slice tin. Melt coconut oil in a medium saucepan. Stir in the coconut sugar & vanilla. Once combined mix in the oats & cacao powder. Cook over low heat for 3-5 minutes or until well combined.
  • Press half of the mixture into the slice tin (to form the base), reserve the other half.
  • In a small saucepan add the chocolate & peanut butter, stirring until smooth.
  • Pour chocolate mixture over oat base & sprinkle with remaining oat mixture.
  • Refrigerate for 2-3 hours or until firm prior to slicing and serving.

Related Recipes

Wild Rice Salad

Wild Rice Salad

Serves: 2 People | Time: 1 Hour | Vegan This Wild Rice Salad is full of a variety of colours, but also textures and tastes. Adding Bush Tucker Blends G’day Gut is a great way to nourish your gut without even ...

read more

share this with friends

Mum’s Raspberry & White Choc Raw Slice

Mum’s Raspberry & White Choc Raw Slice

Serves: 8 People | Hands-on Time: 25 minutes, Setting Time: Overnight | Vegetarian  In celebration of Breast Feeding Awareness Week, we wanted to create a slice bursting with “good-er” stuff. This is a wonderful sweet treat with benefits. Using Franjo’s Kitchen’s ...

read more

share this with friends

Apple & Rhubarb Pie

Apple & Rhubarb Pie

Colourful, tart, sweet and warm – everything that you would want on a cold winter’s day. Pair this homemade Rhubarb & Apple Pie with Coyo Vanilla Bean Coconut Ice Cream to cut through the slightly tart rhubarb. Recipe by: @fooddesignstudio ...

read more

share this with friends