Midnight Oat Bars
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
Store the bars in the fridge for up to one week or in the freezer for up to one month. They are delicious straight from the fridge, firm but yielding, or slightly softened at room temperature.
Notes
1
Line an 8 x 8 inch (20 cm) pan with parchment paper and set aside.
2
Add the rolled oats to a large mixing bowl.
3
In a small pot over low heat, combine the chocolate chips, peanut butter, maple syrup, and coconut oil. Stir gently until smooth and glossy.
4
Pour the warm mixture over the oats, stirring until everything is evenly coated.
5
Press the mixture firmly and evenly into the prepared pan, smoothing the surface with the back of a spoon.
6
Refrigerate for at least 30 minutes or until firm. Slice into bars and enjoy chilled.
Instructions
3 cups (270 g) rolled oats
1 ½ cups (255 g) dark chocolate chips
¾ cup (190 g) peanut butter
½ cup (120 ml) pure maple syrup
3 tbsp (45 ml) coconut oil
Midnight Oat Bars
Anthology of Crumbs
Dark chocolate and maple syrup blend together in these oat bars that ask almost nothing of you, no oven, no fuss, only a gentle melt and mix. They are chewy and rich, with the kind of sweetness that lingers softly, like the last light before midnight.
Servings :
16
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
30 min
Total Time
45 min
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