GOOD SAINT
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP

Extra Chewy Chocolate Steel Cut Oat Bars

1/26/2014

12 Comments

 

Extra Chewy Chocolate Steel Cut Oat Bars

Picture
I know, I know...Steel Cut Oat bars? Have I totally lost it?! But eating raw oats is bad for you! NOT. In fact, while raw oats are a little harder to digest and might make some people a little extra gassy (which is totally normal, bro), they're chock full of fiber and when a glass of water is enjoyed alongside a bar, you'll have NO PROBLEMS. These bars are sweet, extra chewy, and fill you up unlike a lot of granola bars parading the grocery aisles these days. These bars are also sugar free (!) which is always a plus. I've been enjoying these chocolatey little things after a long snowshoe outside or as a sweet treat after breakfast.They're delicious! And a great way to use up all those steel cut oats sitting in the back of the cupboard. The drizzle of chocolate adds just a bit more sweetness...and who doesn't love a little extra chocolate?
Picture
Ingredients:
1/4 cup coconut oil
1/2 cup brown rice syrup, sorghum syrup, or date syrup
2 teaspoons vanilla extract
2 cups quick-cooking steel cut oats*
1/2 cup chopped almonds
1/4 cup ground flax
1/2 cup chocolate chips or chopped bar chocolate
1-2 ounces of melted chocolate, for topping

*Regular steel cut oats are a little thicker. If using those, throw about half into a coffer grinder to get a similar consistency

Directions:
In a large mixing bowl combine oats, almonds and ground flax, and chocolate. Set aside.
In a small sauce pan, combine coconut oil, brown rice syrup, and vanilla. Simmer on low, stirring occasionally, until mixture melts together and comes to a uniform consistency.  Pour over the dry ingredients, using a wooden spoon to mix everything together. The chocolate will get melty at this point and turn the whole mix deliciously chocolatey...if you're not into that, feel free to keep the chocolate chips separate and add them to the top, last.
Once mixture is uniform in texture, pour batter into a small glass baking dish (about 8x8), press to the sides and bottom, and refrigerate for at least 1 hour to set. Once bars have set, melt 1-2 ounces of chocolate and use a whisk or spoon to drizzle chocolate evenly over the bars. Let harden, about 10 minutes in a cool place, cut, and serve. Makes about 10 bars that save well in an airtight container in the fridge or freezer.
print recipe
Picture
12 Comments
Denise J.
3/14/2014 12:46:27 am

Hi Amber:

These babies are MEGA WICKED AWESOME!!! Thank you for sharing this recipe with us. This one is a keeper, for sure : )

I've made them a few times and each time added other ingredients to increase nutritional value.
The first time I used grade B maple syrup thinking that "a syrup is a syrup"……well, think again.
The bars didn't hold together all that well. They were certainly edible, just a bit crumbly -->> use a spoon ; )

Brown rice syrup works the best - its 'gooeyness' quality is perfect! LOVE Suzanne's Specialties products - (http://www.suzannes-specialties.com).

I love your blog and you have so many amazing recipes which I can't wait to try.

Peace, love & happiness to you and yours,
Denise

Reply
Jen
9/25/2014 07:30:09 am

Hi, I was wondering if you would mind if I used this recipe in a school project. It would be a fictional product but I love it and would be doing a fake commercial on it. It will not be posted. Thanks.

Reply
Amber link
9/29/2014 03:33:40 am

Of course. Enjoy!

Reply
Jessica
1/11/2015 02:32:11 am

Thank you so much for this recipe! I've been making these to have as an AM snack for the last few weeks & they're just what I need to keep me full until lunch! I use chocolate PB2 instead of chocolate chips -- they're sooo delicious!

Reply
Ayesha
1/18/2015 02:36:11 am

can i use maple syrup instead? i know it'll be less healthy, but i sooo badly want to make this and it's the only syrup i have on hand.

thanks :) xx

Reply
Ayesha
1/18/2015 02:37:38 am

nvm i read the comments after posting it and got my answer lol

Reply
Rebecca M
4/26/2015 09:01:05 am

These look so good! I've always wondered if steal cut oats could be used for recipes beyond my breakfast

Reply
ritz
12/17/2015 04:20:09 pm

Can I use honey or molasses in place of 1/2 cup of brown rice syrup, sorghum syrup, or date syrup? If so, what would be substitute amount to add. Thank you

Reply
Amber link
12/18/2015 01:17:29 pm

Hi! You should be able to substitute honey no problem, but because molasses has SUCH a strong flavor I would be wary of adding that instead. Good luck with the substitution! :)

Reply
Zarm
2/7/2016 02:30:48 pm

Im making this right now and don't have any of the syrups listed aside from maple, I'm substituting it with dates and rather the add chocolate chips I added cocoa iinstead. Wish me luck, hope it turns out!!

Reply
Brenda Sassin
5/14/2016 11:15:09 am

How'd it turn out?

Reply
Brenda Sassin
5/14/2016 11:15:18 am

How'd it turn out?

Reply



Leave a Reply.

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bowls
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Charcoal
    Cheese
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Pudding
    Chia Seeds
    Chicken
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Bars
    Cookie Butter
    Cookie Cake
    Cookies
    Cooking Tips
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dough
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Gluten Free
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Homemade
    Honey
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jam
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lettuce Wraps
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Not Vegan
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pilaf
    Pineapple
    Pine Nuts
    Pita
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raspberries
    Raw
    Red Bean
    Rhubarb
    Rice
    Ricotta
    Rightrice
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffed Peppers
    Stuffing
    Sugar Cookies
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thumbprint
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Vanilla
    Veganized
    Vegetarian
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

G O O D  S A I N T

© 2019, Good Saint, All Rights Reserved.

    S T A Y  F R E S H  +  S U B S C R I B E

Subscribe
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP