Forget the expensive, processed cereal bars from the supermarket. If you want a snack that is deeply satisfying, perfectly chewy, and actually good for you, you have come to the right place.
These chocolate hazelnut oat bars are my go-to for snack prep. They take minutes to pull together, they use simple pantry staples, and—best of all—they taste like a proper treat.
Why You’ll Love These:
Minimal Ingredients: Just three core ingredients for the base.
No-Bake/Quick Prep: Perfect for busy weeks.
Customisable: Add seeds, extra nuts, or sea salt to suit your taste.
Healthier Energy: Packed with oats for sustained energy and healthy fats from the peanut butter.
The Recipe (UK Measurements)
Ingredients for the Base:
200g Rolled Oats (use GF-certified if required)
125g Peanut Butter (smooth or crunchy)
110g Maple Syrup (or agave nectar/honey)
For the Topping:
150g Dark Chocolate (melted)
50g Blanched Hazelnuts (roughly chopped)
Method
1. Prep: Line a 20cm x 20cm square baking tin with parchment paper.
2. Mix the Binder: In a medium bowl, combine your peanut butter and maple syrup. If it’s a bit stiff, pop it in the microwave for 30 seconds until it’s nice and soft and easy to stir.
3. Combine: Place your rolled oats into a large mixing bowl. Pour the peanut butter and syrup mixture over the oats and mix well until every oat is evenly coated.
4. Press: Transfer the mixture into your lined tin. Use the back of a spoon or your hands to press the mixture very firmly into the tin. This is the secret to getting them to stay together!
5. Set: Place the tin into the freezer for 30 minutes to firm up.
6. Top: Once firm, pour your melted chocolate over the top and spread it evenly. Sprinkle the chopped hazelnuts over the wet chocolate.
7. Chill & Slice: Place the tin back in the fridge or freezer until the chocolate has fully set. Once set, lift out of the tin using the parchment paper and slice into oblong bars.
Tips for Success
Storage: Keep these in the fridge to ensure they stay perfectly chewy and don’t get too soft. They will last for up to a week in an airtight container.
Additions: Feel free to stir in chia seeds, sunflower seeds, or a pinch of sea salt to the oat mixture before pressing it into the tin.
Did you give these a try? Let me know in the comments below how they turned out!
LCChaosandhome 