Chocolate and tahini baked oat bars

When I shared some favourite porridge / oat combinations last year, it was my chocolate tahini porridge that got the most enthusiasm. With good reason, too, as it makes for a wonderful way to start the day.

Whilst I always enjoy traditional porridge (oatmeal to Americans), I also enjoy oats in other formats. English flapjack is one example. These chocolate and tahini bars are another. Inspired by my chocolate tahini porridge, they are semi-sweet, gorgeously chocolatey, studded with tahini tones, and utterly delicious. They would provide a perfect make ahead breakfast or an easy snack on the go. I've been enjoying them at pretty much any time of day.


If you have tried baked oat dishes then you will be familiar with the texture of these. They are chewy rather than firm, with a soft but dense texture that holds together well without being crispy. You could easily use a nut butter instead of tahini but I recommend tahini if you have it, because the flavour pairs so well with the other ingredients and really contributes to the overall finished product.

I made these minimally sweet, so if you want a sweeter product you could increase the liquid sweetener to 1/3 cup or even 1/2 cup (or add some dried fruit). I also drizzled the bars with Choc Shot chocolate syrup and encourage you to do the same, or use whatever chocolate syrup you can get. If you don't have a brand you enjoy, a scattering of dark chocolate chips would give the same result.

I ate these cold, but I imagine they could be reheated and served warm too. Similarly, I've had them plain but they could be accompanied by fruit or yoghurt if you so desire.

Chocolate and tahini baked oat bars

Makes 10 bars / squares

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/2 cups rolled oats

1/4 cup cocoa powder

1 cup unsweetened almond milk

1/4 cup liquid sweetener of choice (e.g., carob syrup, rice malt syrup, agave or maple syrup)

1/3 cup tahini

Generous drizzle of Choc Shot chocolate syrup or an alternative vegan friendly syrup, or, a handful of dark chocolate chips

Method

Combine the oats, cocoa powder, milk, sweetener and tahini in a mixing bowl and stir well to combine. Set aside while you heat your oven to 160'C and prepare a square baking tin.

When the oven has heated, transfer the oat mixture to your prepared tin and distribute evenly. Drizzle with chocolate syrup or scatter over chocolate chips.

Bake for 16 minutes or until browned and firm. Allow to cool fully before cutting into slices.

What breakfasts or snacks are you enjoying at the moment?

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