Chocolate Almond Butter Oatmeal Bars
A soft oatmeal bar that’s easy to make and tastes yumm! It’s nutritious too as it has the goodness of oats, almonds, chia seeds and milk. I have added chocolate chips and I would suggest you don’t skip these as it lends a lovely flavour. Without chocolate the bars may taste a bit bland. You can add nuts/ berries of your choice as well. These soft-baked gooey bars make a healthy snack for your kids’ tiffin or to just grab a quick bite on-the-go!
These can be easily stored in the refrigerator for a week. I have not tried freezing them, but have read that they can easily be frozen. Thaw in refrigerator overnight before eating.
Chocolate Almond Butter Oatmeal Bars
Equipment
- OTG
- Baking tin
Ingredients
For Almond Butter
- 150 grams Raw Almonds
- 1 pinch Salt
- 1 pinch Cinnamon Powder
- ½ tbsp Honey
For Chia Seed Gel
- 1 tbsp Chia Seeds
- 3 tbsp Water
For Oatmeal Bars
- ½ cup Almond Butter 130 grams
- ¼ cup Brown Sugar 60 grams
- 200 grams Old Fashioned Rolled Oats
- 45 grams Chia Seed + Water Mixture
- 1/2 cup Milk
- 1 tsp Baking Powder
- ¼ tsp Salt
- 40-50 grams Choco Chips
- ¼ tsp Cinnamon powder
Instructions
How to make Almond Butter
- Preheat Oven @177°C. Spread out the almonds on a large baking tray and roast them in the oven for 10 minutes. Stir halfway in between.
- Let the almonds cool. Then blend them in a high-speed blend blender or food processor. Blend till the almonds turn creamy, stopping to scrape down sides as necessary. It may take some time. If your blender heats up, pause for a bit for it to cool down and then continue.
- Once the almond butter is smooth and creamy, add in salt, cinnamon powder and honey. You may vary the quantity slightly depending on your taste. Blend to mix everything and make it creamy again.
Chia Seeds
- Add 3 tbsp water to 1 tbsp chia seeds and set aside for 5-10 minutes. The chia seeds will absorb all the water and will be gel like.
How to make Oatmeal Bars
- Preheat oven @177°C. Line a square or round baking tin with parchment paper. Use extra parchment paper and let it hang over the sides so that you can easily pull out the oatmeal bars later. I have used a 8'' round tin.
- In a large mixing bowl, add the almond butter and whisk in the sugar. I just mixed with a balloon whisk. Then add in all the remaining ingredients one by one and mix well. Add chocolate chips at the end. It will be a thick batter.
- Transfer this batter to the lined baking tin and level it gently with a spatula or spoon.
- Bake for 25 minutes till the top sets. It will still be soft to touch but should not be raw.
- Take the tin out of the oven and let it cool at room temperature for an hour or so. (Do not take the bars out). Then place the tin in the refrigerator for 1-2 hours so that the bars set well.
- Take the tin out of the refrigerator. Gently lift the bars out of tin with the help of the parchment paper. Cut into pieces as desired.
- Refrigerate the bars in an airtight container!
Notes
- 150 grams almonds yielded exact quantity of almond butter needed for this recipe.
- Add nuts and flavourings of your choice.
- Do not skip the chocolate chips if possible, unless you are sure that the substitutes you are using will make up for the flavour.
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