Oat Chocolate Energy Bars
Prepare homemade energy bars in no time, perfect for a quick snack or a boost of energy. This recipe combines the crunchy texture of oat flakes with the richness of dark chocolate and the smoothness of peanut butter. A healthy, tasty and easily customizable snack. Simply lightly toast the oat flakes for more flavor, then prepare a binding caramel with peanut butter, honey and butter. Coat the flakes with this caramel, add chocolate chips, then press everything into a mold. After a stint in the refrigerator, all you have to do is cut regular bars. These bars keep for a week in the fridge and freeze perfectly. You can also add dried fruits, nuts or coconut for variety. With just a few ingredients and a little patience during resting time, you'll get homemade energy bars that rival store-bought ones. Don't hesitate to take them with you everywhere for a healthy and gourmet snack.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Optional oat toasting: Spread the oat flakes in a dry pan over medium heat and toast for 5-7 minutes until golden and fragrant. Immediately transfer to a dish.
- 2
Binding caramel preparation: In a saucepan, heat the peanut butter, honey and butter over low heat until smooth and homogeneous. Remove from heat, add vanilla and salt.
- 3
Dough assembly: Pour the oat flakes (toasted or not) into the hot saucepan and mix until well coated. Let cool for 5 minutes.
- 4
Chocolate incorporation: Add most of the chocolate chips (reserving a few) and mix gently.
- 5
Bar shaping: Line a 20x15 cm mold with parchment paper, pour in the mixture and press firmly. Sprinkle the reserved chocolate chips on top.
- 6
Rest and solidification: Cover with plastic wrap and refrigerate for at least 1 hour.
- 7
Precise cutting: Unmold and cut into 6 bars using a sharp knife.
- Texture: Press firmly to prevent the bars from crumbling. Temperature: Let cool slightly before adding the chocolate. Mold: A standard brownie pan works perfectly. Storage: Wrap individually for easy consumption.
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