Extra Chewy Chocolate Steel Cut Oat Bars
I know, I know...Steel Cut Oat bars? Have I totally lost it?! But eating raw oats is bad for you! NOT. In fact, while raw oats are a little harder to digest and might make some people a little extra gassy (which is totally normal, bro), they're chock full of fiber and when a glass of water is enjoyed alongside a bar, you'll have NO PROBLEMS. These bars are sweet, extra chewy, and fill you up unlike a lot of granola bars parading the grocery aisles these days. These bars are also sugar free (!) which is always a plus. I've been enjoying these chocolatey little things after a long snowshoe outside or as a sweet treat after breakfast.They're delicious! And a great way to use up all those steel cut oats sitting in the back of the cupboard. The drizzle of chocolate adds just a bit more sweetness...and who doesn't love a little extra chocolate?
Ingredients:
1/4 cup coconut oil 1/2 cup brown rice syrup, sorghum syrup, or date syrup 2 teaspoons vanilla extract 2 cups quick-cooking steel cut oats* 1/2 cup chopped almonds 1/4 cup ground flax 1/2 cup chocolate chips or chopped bar chocolate 1-2 ounces of melted chocolate, for topping *Regular steel cut oats are a little thicker. If using those, throw about half into a coffer grinder to get a similar consistency Directions: In a large mixing bowl combine oats, almonds and ground flax, and chocolate. Set aside. In a small sauce pan, combine coconut oil, brown rice syrup, and vanilla. Simmer on low, stirring occasionally, until mixture melts together and comes to a uniform consistency. Pour over the dry ingredients, using a wooden spoon to mix everything together. The chocolate will get melty at this point and turn the whole mix deliciously chocolatey...if you're not into that, feel free to keep the chocolate chips separate and add them to the top, last. Once mixture is uniform in texture, pour batter into a small glass baking dish (about 8x8), press to the sides and bottom, and refrigerate for at least 1 hour to set. Once bars have set, melt 1-2 ounces of chocolate and use a whisk or spoon to drizzle chocolate evenly over the bars. Let harden, about 10 minutes in a cool place, cut, and serve. Makes about 10 bars that save well in an airtight container in the fridge or freezer.
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12 Comments
Denise J.
3/14/2014 12:46:27 am
Hi Amber:
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Jen
9/25/2014 07:30:09 am
Hi, I was wondering if you would mind if I used this recipe in a school project. It would be a fictional product but I love it and would be doing a fake commercial on it. It will not be posted. Thanks.
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Amber link
9/29/2014 03:33:40 am
Of course. Enjoy!
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Jessica
1/11/2015 02:32:11 am
Thank you so much for this recipe! I've been making these to have as an AM snack for the last few weeks & they're just what I need to keep me full until lunch! I use chocolate PB2 instead of chocolate chips -- they're sooo delicious!
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Ayesha
1/18/2015 02:36:11 am
can i use maple syrup instead? i know it'll be less healthy, but i sooo badly want to make this and it's the only syrup i have on hand.
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Ayesha
1/18/2015 02:37:38 am
nvm i read the comments after posting it and got my answer lol
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Rebecca M
4/26/2015 09:01:05 am
These look so good! I've always wondered if steal cut oats could be used for recipes beyond my breakfast
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ritz
12/17/2015 04:20:09 pm
Can I use honey or molasses in place of 1/2 cup of brown rice syrup, sorghum syrup, or date syrup? If so, what would be substitute amount to add. Thank you
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Amber link
12/18/2015 01:17:29 pm
Hi! You should be able to substitute honey no problem, but because molasses has SUCH a strong flavor I would be wary of adding that instead. Good luck with the substitution! :)
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Zarm
2/7/2016 02:30:48 pm
Im making this right now and don't have any of the syrups listed aside from maple, I'm substituting it with dates and rather the add chocolate chips I added cocoa iinstead. Wish me luck, hope it turns out!!
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Brenda Sassin
5/14/2016 11:15:09 am
How'd it turn out?
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Brenda Sassin
5/14/2016 11:15:18 am
How'd it turn out?
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