These oat bars are delicious without being too sweet, and make for a mean on-the-go breakfast. Makes 8.
This recipe is from Reece’s book, The Happy Gut.
What You’ll Need
3 cups rolled oats
1 cup shredded coconut
Pinch of sea salt
2/3 cup (170ml) melted coconut oil (about 125g solid)
1/2 cup rice malt syrup
1 teaspoon natural vanilla extract
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water
60g dark (70% cocoa) chocolate
1 teaspoon coconut oil
1 Preheat the oven to 160°C. Line a 20cm x 20cm baking tin with baking paper.
2 Spread the hazelnuts on a backing tray and toast for 8 minutes. Leave to cool before roughly chopping into pieces and placing to one side.
3 Meanwhile, take half the oats and process in a blender or food processor until fine and flourlike. Place in a bowl, add the remaining rolled oats and stir to combine.
4 To the oats, add the hazelnuts, shredded coconut and salt. Stir to combine.
5 Pour the coconut oil over the dry ingredients, then add the rice malt syrup and vanilla. Mix well.
6 In a mug, combine the bicarbonate of soda and boiling water and mix together—it will bubble up—then pour evenly over the oat mixture.
7 Give everything another good mix. It’s important to combine everything really well.
8 Pour into the prepared tin, then use a metal spoon to spread the mixture evenly and flatten it down.
9 Bake for 20–25 minutes until golden brown.
10 Remove from the oven and leave to rest for 10 minutes before transferring to a wire rack to cool. Once cool, cut into eight pieces.
11 For the topping, in a double boiler, melt the chocolate and coconut oil. Stir until combined, then drizzle over the oat bars to decorate.
12 Transfer the bars to a sealed container until ready to enjoy. They’re best eaten within 3-5 days.