Homemade Oat Bars
with dried fruits, pecans, seeds and chocolate | 12 pieces- Gluten
- Haver
- Melk (inclusief lactose)
- Soja
- Pecannoten
- Sesamzaad
- Ei
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Gluten
- Soja
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Ingredients
150 g
Oats
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Gluten, Haver)
100 g
Chocolate chips
(Contains: May contain traces of allergens, Melk (inclusief lactose), Soja, Gluten, Noten, Pinda's, Sesamzaad)
80 g
Chopped dates
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
40 g
Dried cranberries
(Contains: Sesamzaad, Pinda's, Noten, May contain traces of allergens)
40 g
Dried apricot pieces
(Contains: Pinda's, Noten, Sesamzaad, Soja, May contain traces of allergens)
50 g
Chopped pecans
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Pecannoten)
40 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
20 g
Chia seeds
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
50 g
Tahini
(Contains: Sesamzaad)
2 piece
Egg
(Contains: Ei)
Not included in your delivery
2 tablespoon
Honey [or plant-based alternative]
2 tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 175°C.
- Add the dates along with 4 tbsp of water to a tall container and process until smooth using an immersion blender.
- In a large bowl, mix together the dried fruit with the pecans, oats, pumpkin seeds, chia seeds and blended dates.
- Separate the egg whites from the yolks. Transfer the egg whites to a clean bowl, and beat them with a handheld mixer until firm.
- Add the tahini, honey and olive oil and mix well to combine.
- Add this mixture to the bowl with the oats and gently mix everything together.
- Line a rectangular or square oven dish of about 15 x 20cm with baking paper.
- Spread the mixture over the baking dish and press down firmly with a spoon.
- Bake the oat mixture for about 25 - 30 minutes in the oven.
- Once cooled, carefully remove the mixture from the dish and use a sharp knife to cut it into thick slices.
- Boil a shallow layer of water in a saucepan and place a heat-resistant bowl on top, ensuring it does not touch the water. Add the chocolate chips to the bowl and allow them to melt, stirring regularly.
- Dip the bottom of each oat bar in the melted chocolate.
- Transfer the oat bars to the refrigerator and chill for at least one hour or until the chocolate has set.
