Oats Bars with Choco Peanut Butter
Health bars are one of the most easiest and versatile bakes. I already have a recipe of oats-barley bars with bananas and a traditional granola bar recipe in the blog. These bars come very handy when you are on a healthy diet regime and you really want an energy booster after your morning jog or heavy workout. And did I tell you that these bars have zero added
sugar in it?? Yes! The entire sweetness is due to the dried fruits and a small amount of dark chocolate. The toasted nuts and pumpkin seeds add a nice crunch to it.
You can add or omit any nuts or dry fruits of your choice. These are not crispy, yet not at all crumbly. These do taste good and has a nice chewy texture too. You can wrap each piece in parchment paper or butter paper. I have got 24 bars each of dimension around 2.5 by 1 inches. You can refrigerate these bars for a longer shelf life.
Ingredients:
- Oats 200 gm (~2 cups)
- Salt a pinch
- Vanilla extract 1/2 tsp
- Dates 75 gm
- Pumpkin seeds 2 tbsp
- Cranberries 2 tbsp
- Prunes 2 tbsp
- Walnuts 7-8
- Almonds 10-12
- Kismis 2 tbsp
- Peanuts 100 gm
- Dark chocolate 50 gm
- Oil 1 tbsp
- Water 1-2 tbsp
Method:
- Dry roast the oats for 4-5 minutes.
- Roast the walnuts and almonds and chop them into small pieces.
- Roast the peanuts and remove the skin.
- Grate a block of dark chocolate or chop them into small pieces.
- Pulse the peanuts in a dry mixer jar in short bursts of 10-12 seconds. Scrape the sides regularly.
- Add the chocolate pieces and blitz again. Your choco peanut butter is ready.
- Chop the dates and churn it in the mixer.
- Take a mixing bowl and add the oats, salt, toasted nuts and chopped nuts, dried fruits, dates puree and mix well. You may use your hands to ensure that the dates puree and prunes are incorporated well with the dry ingredients.
- Heat a pan and add the peanut chocolate butter, oil and water and warm it up.
- Add vanilla extract and mix well.
- Pour this mixture into the dry ingredients in the bowl or vice versa and mix thoroughly.
- Meanwhile preheat the oven at 150-160 degree Celsius for ten minutes.
- Take a 9 by 7 inches rectangular baking tray and line it with a big parchment paper with the extra part hanging on the sides. (This will help to demould the baked bars).
- Transfer the mixture into the prepared tin and press it firmly using a spatula. Press the edges firmly using an angular spatula, so that it bakes well and you get even pieces while cutting.
- Bake for 22-25 minutes and remove the tin from the oven.
- Allow it to cool for 10 minutes in the tin.
- Lift the parchment paper gently and place it on a wooden board.
- Use a sharp knife and cut it according to your liking. Do not slice like how you would slice bread or else it will crumble.
- Cool and store in airtight containers or refrigerate for a longer shelf life.
- Enjoy it after your morning workout or during the evening hunger pangs.
