I was challenged to make a homemade spelt chocolate oat bars no nuts like the Carmens Choc Oat Bar from Australia. My recipe is with spelt flour but use your favourite flour. This chocolate oat bar is a perfect lunchbox snack or travelling snack. Made with porridge oats, flour (I like to use spelt), light brown sugar, coconut, bicarbonate of soda, cocoa powder, butter, golden syrup, vanilla, boiling water and chocolate chips. If you don't have porridge oats you could also use rolled oats, however, the texture will not be as soft. I tried using a little oat flour however, they were more crumbly. Feel free to mix and match your choice of flavours. If you can't tolerate chocolate swap this out for carob or another flavouring. Add some fruit and nuts if preferred.
Takes = 10 minutes
Bakes = 20 minutes
Makes = 12 small bars or 8 larger bars
- Unsalted butter melted – 150g (1/2 cup + 2 tablespoons approx.)
- Golden syrup – 150g (1/2 cup)
- Vanilla extract – 1 teaspoon
- Porridge oats – 180g (2 cups)
- Spelt Flour (or your choice) – 210g (1.5 cups)
- Light Brown sugar – 100g (1/2 cup packed)
- Desiccated coconut – 80g (about 1 cup)
- Bicarbonate of soda – 1/2 teaspoon
- Cocoa Powder – 2 teaspoons
- Boiling water (if needed) – 2-3 tablespoons
- Chocolate chips dark or milk – 70g to 100g packet or block chopped into pieces.
OVEN 150˚C fan, 170˚C, then grease and line a square or rectangular baking tray with baking paper.
WHISK flour, oats, brown sugar, baking soda and coconut in a large bowl.
MELT butter in a small saucepan with golden syrup. Pour this mixture into the bowl of flour and oats, and thoroughly mix until combined. Add water if too dry. Fold through the chocolate chips, then spoon into baking tin and press firmly until packed and flat.
BAKE for 20 minutes until golden brown. Allow to cool on the bench for a few hours. Chill in the fridge for an hour then slice up.