Peanut Butter Chocolate Breakfast Bars

These chocolate and peanut butter oat bars are the perfect breakfast snack to grab-and-go and they are very simple to make and require only two bowls and up to 20 minutes in the oven. They are refined sugar free, full of fibre and heart-healthy monounsaturated fats and they can be gluten-free.

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These yummy chocolatey peanut buttery oat bars are an adaptation of my Peanut Butter Filled Chocolate Breakfast Cups, and they are obviously just as tasty but require less handling as you can just spoon the mixture into a dish and make sure it is pressed firmly so all the mixture is stuck and holds together and once cooked they can be cut into individual bars which are perfect for on-the-go breakfasts or as a snack.

I love the combination of peanut butter and chocolate, totally a heavenly match, and it always really feels like a treat to me but in actual fact it’s pretty good for you with healthy fats from the peanut butter and if you use cocoa powder such as this one which I use for all of my chocolate cooking needs and also this peanut butter which is 100% peanuts and no unnecessary nasty added ingredients.

These bars are easy to prepare and you will most likely have the ingredient list in your cupboards already. They are vegan friendly, refined sugar free and can be gluten-free if using friendly oats. The combination is a match made in heaven plus the natural sweet addition of mashed banana plus maple syrup and coconut these are the perfect balance to curb those sweet cravings. To make these bars even more dreamy and more of a treat you could add some chocolate chips and an extra drizzle of peanut butter on the top before baking.

You will need just two mixing bowls to combine your dry ingredients in one bowl first; oats, cocoa, cinnamon, salt and desiccated coconut and then combine your wet ingredients in a separate bowl; flax egg, mashed banana, maple syrup, vanilla and peanut butter, then add this to the dry ingredients and make sure everything is fully mixed. Take the mixture and pour it into a lined baking dish and bake in the oven for approximately 20 minutes or until firm to touch. Remove from the oven and let cool before slicing as they will crumble otherwise.  Slice into equal sized bars and then you have yourself a tasty breakfast or snack for the week which can be stored at room temperature for 2-3 days or in the fridge for up to 5 days but best eaten fresh and at room temperature.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Peanut Butter Cocoa Breakfast Bars
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten-free
Cuisine: breakfast, snack
Serves: Serves 6
Ingredients
  • 200g rolled oats (gluten-free)
  • 1tbsp cocoa powder
  • 1tsp ground cinnamon
  • ½ tsp fine sea salt
  • 50g desiccated coconut
  • 1 flax egg
  • 1 very ripe mashed banana
  • 30ml maple syrup
  • 1 tsp vanilla
  • 1-2tbsp drippy peanut butter
Instructions
  1. Pre-heat your oven to 350F/180C/Gas Mark 4. Line a baking dish with parchment paper and set side.
  2. In a medium sized mixing bowl combine your dry ingredients first; oats, cocoa, cinnamon, salt and desiccated coconut.
  3. In a separate mixing bowl combine your wet ingredients; flax egg, mashed banana, maple syrup, vanilla and peanut butter, then add this to the dry ingredients and make sure everything is fully combined with a spoon.
  4. Take the mixture and pour it into the lined baking dish and bake in the oven for approximately 20 minutes or until firm to touch. Remove from the oven and let cool before slicing as they will crumble otherwise.
  5. Slice into equal sized bars.
  6. Store at room temperature for 2-3 days or in the fridge for up to 5 days but best eaten fresh and at room temperature.

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