Oat bars with cashew butter and dark chocolate
A few years ago I was obsessed with bars, especially raw food bars made with nuts, seeds and dates. They were perfect as a pre-lunch snack at work. You know when you’re so hungry you can’t think, yet it’s two hours left to lunch time? Now that I have my own business and work from home, I can have lunch at 10 in the morning if I want to, but if you work in an office it’s not always simple as that. Anyway. Those raw food bars were a lifesaver back then. I wish would have realized that I could make my own bars instead of buying them, but it took me a while to do so.
I have tried quite a few different recipes since then. Almost all of them have been great, but I was a bit tired of mixing and wanted something where you can basically just add all the ingredients to a big bowl and you are done. This is the result – oat bars with cashew butter, seeds and dark chocolate.
Oat bars with cashew butter and dark chocolate
makes about 10 bars
2 dl rolled oats
1 dl oat flour
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
70 g cashew butter
1/2 dl rapeseed oil
3/4 dl coconut sugar
1/2 dl hemp seeds or sesame seeds
3/4 dl puffed quinoa
1/2 tsp pure vanilla powder
60 g dark chocolate
Instructions
- Preheat the oven to 175°C.
- Line a 20×20 cm baking pan with parchment paper.
- Combine all the ingredients except the dark chocolate in a big bowl and stir until well combined.
Note: if you don’t have oat flour, just mix rolled oats to a flour in your blender. Measure afterwards to make sure you have the right amount, 1 dl rolled oats does not yield 1 dl oat flour. - Coarsely chop the dark chocolate and add to the batter. Stir to combine.
- Transfer the batter to the baking pan.
- Bake in the middle of the oven for 25-30 minutes, or until golden around the edges.
- Let cool for 15-30 minutes, then cut in squares or rectangles.
- Store in an airtight container at room temperature for up to 5 days. You can also freeze the bars, then they will keep much longer.
