Make some room in the lunchbox for our healthy 'salted caramel' oat bars

Name: 'Salted caramel' oat bars recipe
Prep time: 60 min
Total time: 60 min
Yield: 14
Ingredients: 1 cup (160g) roasted almonds; 8 medjool dates, pitted; 65g coconut oil; 2 tbs chia seeds; 2 tbs rice malt syrup; 1 cup (280g) hulled tahini; 1 cup (90g) rolled oats (we used Woolworths Macro organic rolled oats); 1/2 tsp salt flakes; 1/2 tsp black sesame seeds, plus extra to scatter; 18g puffed rice (we used Rice Bubbles)

Rate now

Jump to recipe

by Kirsten Jenkins

Dec 15, 2020

These healthy bars are the perfect grab-and-go breakfast.

1 cup (160g) roasted almonds
8 medjool dates, pitted
65g coconut oil
2 tbs chia seeds
2 tbs rice malt syrup
1 cup (280g) hulled tahini
1 cup (90g) rolled oats (we used Woolworths Macro organic rolled oats)
1/2 tsp salt flakes
1/2 tsp black sesame seeds, plus extra to scatter
18g puffed rice (we used Rice Bubbles)

Method

1.

Lightly grease a 20cm x 20cm slice pan and line with baking paper.
2.

Place all the ingredients, except puffed rice, in a food processor and pulse until mixture resembles a crumb consistency. Transfer to a bowl and gently fold through puffed rice. Spoon mixture into prepared pan and smooth over the top, pressing into corners. Scatter extra black sesame seeds on top and push them into the mixture. Place in the freezer for 1 hour or until set.
3.

Remove and cut into 14 bars. Place the bars in a container and return to the freezer. Serve from, and store in the freezer for up to 4 weeks.