i’m quite certain i’m stating the obvious here…but i really like oats. in college while my friends ordered domino’s, i opted for oatmeal as my late-night snack of choice. there’s probably something wrong with me. but in any case, if it has oats in it, i’m probably gonna want in on it: breads, muffins, cookies, bars…yum.
oats just add a nice substantial quality to baked goods, i think. plus, oats = healthy?
my favorite cookie, not surprisingly, is an oatmeal one – loaded with raisins, chocolate chips + nuts. but sometimes you just want more than a cookie, sometimes you want a whole bar of goodness. and so, these oatmeal raisin chocolate cookie bars (with walnuts!) were born.i know. deadly.
but… vegan! (although, i’m not entirely sure about the chocolate chips i used). and full of good-for-you fats and fiber-ful oats! so again, healthy?
a melted chocolate layer separates a crunchy oat crust and a softer crumble on top, making these bars full of texture and depth. an indulgent sweet for those who like oats and salty/sweet deliciousness. they’re crunchy yet chewy, crispy but appropriately goo-ey.i see a lot of potential in this recipe too. for instance, you could swap out the chocolate layer for a raisin or fruit jam, and throw chocolate chips straight into the batter instead. you could sprinkle walnuts and chocolates chips on top, add coconut, use fresh fruit, etc. get creative! and enjoy these babes.
OATMEAL RAISIN CHOCOLATE COOKIE BARS yields 20-24 bars
adapted from ohsheglows’ awesome healthy strawberry oat squares
- 1 tbsp ground flaxseed
- 1 cup all-purpose flour
- 1.5 cups oats (i used quick-cooking, but rolled would surely work)
- 1.5 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp all-spice
- 1/2 cup coconut oil, melted + 1 tsp, unmelted
- 1/4 cup organic cane sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 3/4 cup raisins
- 1/2 cup walnuts, chopped
- 1 cup chocolate chips (i used 60%)
- 8″ x 8″ baking pan, or one of similar volume
- preheat oven to 350.
- in a small bowl, combine ground flaxseed with 2-3 tbsp warm water, stir and set aside. this will form a gel that becomes your “flax egg.”
- in a medium bowl, mix together flour, oats, baking soda, salt, cinnamon and all-spice.
- in a mixing bowl, beat coconut oil and sugars until blended. add vanilla extract, almond milk and flax egg. beat again til combined.
- add dry ingredients to the wet in your mixer. mix til combined, then fold in raisins and walnuts.
- now for the chocolate filling. use a small saucepan and an aluminum bowl to create a double-boiler set-up. (or if you have a double-boiler, you’re less ghetto than i am) melt the chocolate chips and 1/2 tsp coconut oil in the top bowl, stirring to melt the chips. remove from heat when almost fully melted, ~4 minutes.
- use the remaining 1/2 tsp coconut oil to “butter” your pan. add 2/3 of the oat dough to the base of the pan, and press down firmly to create an even surface.
- spread melted chocolate mixture over the oat base, using a spatula to spread out evenly.
- sprinkle the remaining oat dough across the top of your chocolate layer, pressing down gently.
- bake at 350 for 25 minutes, or until oat mixture on top is golden brown in color. remove from oven and let cool 15-20 minutes before cutting into it. you risk a gooey mess otherwise! (totally fine in my book who am i kidding).