Dark Chocolate Breakfast Oatbars
Serves: 10 Ready in: 1 hour+ cooling Difficulty: 3/5 Storing: Keep in the fridge wrapped in cling film or aluminium foil, optional to freeze and take out the day before eating, to defrost in the fridge.
Ingredients
For the oat base
40g rolled oats
5 pitted dates
1 tbp vanilla extract
1 cup natural and organic peanut butter (almond or cashew also works)
pinch of salt
1/2 cup vanilla or chocolate protein powder
1/3 cup honey
For the chocolate topping
2 tbsp coconut oil
1 pack of dark chocolate 80%
Flaked sea salt
3 tbsp freeze-dried raspberries
To serve, making it a complete meal
1 170g skry yoghurt
Method
Boil the kettle and pour hot water over the dates to soften them for a few minutes. In a blender, add the oats and blitz until they are coarse — not as fine as flour; you want a little bite in the bars. Add the dates and blitz again; the mixture will start to stick together. Then add the remaining ingredients, pushing down the sides with a spatula so everything blends evenly.
Line a baking tray with greaseproof paper. I use a small tin to give the bars shape and height. Press the mixture into the tin like a dough, making sure it’s even and firmly compacted so there is no air underneath. Once you are happy with the base, put it in the fridge while you melt the chocolate.
In a small pan, add the coconut oil and heat very gently over the lowest setting. Break the chocolate into pieces and add them to the pan, stirring constantly until fully melted. Once melted, remove the base from the fridge and pour the chocolate over the top, spreading it until it’s evenly covered. Sprinkle over the salt, the freeze-dried raspberries and place the tin in the freezer for 1 hour.
When the chocolate is firm, remove from the tin and slice lengthways in half, then cut into 10 bars. Wrap each bar in clingfilm or aluminium foil, taking care not to touch the chocolate top too much. Store in the fridge or freezer. Serve one bar with Skyr yoghurt each morning.
Enjoy!
Nutritional information, per serving
kcal: 533
Fat: 26.8 g
Saturates: 9.2 g
Carbs: 43.6 g
Sugars: 29.1 g
Fibre: 5.8 g
Protein: 24.9 g