Chocolate Oatmeal No Bake Bars
I didn’t have coconut oil nor liquid sweetener so I substituted them with vegetable oil and cane sugar. I also added some chopped salted peanuts for some extra crunch.The bars turned out AMAZING! I loved the salty/sweet/chocolate-y taste combination. Yum.
Ingredients
1/4 cup + 3 tbsp peanut butter (or allergy-friendly sub)
1/4 cup + 3 tbsp pure maple syrup, honey, or agave
1/4 cup virgin coconut oil (48g)
1/2 tsp pure vanilla extract
1/4 tsp salt
2 cups quick oats (180g)
1/4 cup cocoa powder
Instructions
Line an 8-inch square pan with parchment or wax. Set aside. Stir together the first three ingredients. Gently heat until the oil is melted and peanut butter is easily stir-able. Whisk in the vanilla extract and salt, stirring until completely smooth. Stir in the quick oats and cocoa powder until evenly coated. Smooth into the prepared pan, and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut. Leftovers can stay out a few hours, but I like to keep them in the freezer for optimum freshness, where they last a few weeks.
Ingredients
1/4 cup + 3 tbsp peanut butter (or allergy-friendly sub)
1/4 cup + 3 tbsp pure maple syrup, honey, or agave
1/4 cup virgin coconut oil (48g)
1/2 tsp pure vanilla extract
1/4 tsp salt
2 cups quick oats (180g)
1/4 cup cocoa powder
Instructions
Line an 8-inch square pan with parchment or wax. Set aside. Stir together the first three ingredients. Gently heat until the oil is melted and peanut butter is easily stir-able. Whisk in the vanilla extract and salt, stirring until completely smooth. Stir in the quick oats and cocoa powder until evenly coated. Smooth into the prepared pan, and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut. Leftovers can stay out a few hours, but I like to keep them in the freezer for optimum freshness, where they last a few weeks.
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