Dark Chocolate Almond Oatmeal Bars
Those fluffy
layered bars that are baked in the oven with whole grains and chocolate.
Perfect for dessert anytime.
INGREDIENTS
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips
- 3 cups rolled oats
- 1/2 cup + 2 tablespoons pure maple syrup
- 1/2 cup flour (I used all-purpose, but any kind should work. Try oat flour for gluten-free)
- 1/8 teaspoon ground cinnamon
- 3/4 cup almond butter, divided (or other nut-butter)
- 3 tablespoons coconut oil, melted
INSTRUCTIONS
First, line
an 8 × 8 inch baking dish with parchment paper or spray with cooking spray and
set aside.
Then, in a
large bowl, combine oats, flour, maple syrup, 1/2 cup almond butter, coconut
oil, vanilla and cinnamon. The mixture should be sticky and clump together
easily. If it's too crumbly, add a little more nut butter. If it is too wet,
add more oats / flour.
Transfer
half of the mixture to the mold and spread evenly. I like to use a piece of
parchment paper to evenly press the mixture, but a small rolling pin (or your
fingers!) Also works. Place in the refrigerator and let harden for at least 30
minutes.
Once the
mixture has hardened in the refrigerator, melt the chocolate chips with the 1/4
cup of almond butter remaining in a double boiler or a small saucepan over
boiling water until creamy and smooth. Pour the chocolate over the oat layer
and refrigerate until hardened, about 1 hour.
Remove the
chocolate layer from the refrigerator and place the rest of the oat mixture on
top. I think it's easier to crumble the rest of the dough over the chocolate
and squeeze it together. Return to the refrigerator to harden, at least 30
minutes longer.
Slice in
9-12 bars (depending on the bar size you like). Bars keep up to 2 weeks in the
refrigerator or 6 months in the freezer.
Happy
Cooking Time.
