Chocolate Oat BarsYum
While I was mixing this batch of Chocolate Oat Bars together…. my thoughts started to index some likes and dislikes of my peeps.
My uncle Merle (who passed away too soon) wouldn’t like the nuts in these Chocolate Oat Bars
He didn’t like nuts in fudge – and my mom would make 2 batches at Christmas – one with nuts and one without…..just for him
Cousin Allen Dean also doesn’t like nuts in his fudge, and his mom (our family’s beloved Aunt Agatha) would also make two batches….one with nuts and one without ….. just for him
So Cuz wouldn’t like the nuts in these Chocolate Oat Bars either
Toni likes chocolate
That’s why she owns 3 bakeries in Texas
Jackie likes chocolate
But if chocolate were green – Jackie wouldn’t like it
Jackie doesn’t eat anything that’s green
My mom will only eat chocolate with nuts – and it doesn’t matter one iota what nut it is…she likes them all.
My mom loves peanut butter…especially on toast
Kyle doesn’t like chocolate with peanut butter
I’m pretty sure he was switched at birth!
I love everything about these Chocolate Oat Bars….
The creamy texture of the chocolate and peanut butter
and the crunch of the nuts
the heart-healthy oats
Give me a week and I’ll devour the entire batch by myself
These Chocolate Oat Bars are a great healthy, not-too-sweet treat to have in the fridge when you’re in the mood for a chocolate fix.
I absolutely love them!!!
I think you will too!
No Bake Chocolate Oat Bars
Yield: 2 dozen servings
Total Time: 2 hours
- 1 cup peanut butter
- 1/4 cup honey
- 1/2 cup coconut oil
- 2 cups old fashioned oats
- 1 cup shredded coconut
- 1-1/2 cup walnuts, coarsely chopped (or use your favorite nut)
- 1/2 cup raisins
- 1-1/4 cups bittersweet chocolate, chopped (use no less than 70%)
- 1 teaspoon pure vanilla extract
- Fleur de Sel (optional)
- Line an 8 x 10 baking pan with foil and grease the foil with coconut oil (you'll be able to grab hold of the ends of the foil to lift the chocolate out of the pan after its hardened).
- Melt the peanut butter, honey, and coconut oil in a saucepan over medium-low heat.
- Add the chocolate. Stir frequently until the chocolate is completely melted.
- Add the vanilla, oats, coconut, raisins and half of the nuts.
- Pour into your prepared pan and top with the remaining nuts.
- Slightly press the remaining nuts into the chocolate.
- Place in the refrigerator to cool. After the mixture has hardened completely (after 2 hours or so), remove from the pan and cut into squares.
- Sprinkle with Fleur de Sel if you like salty-sweet.