Baked Oat, Honey and Seed Bars
Ten chewy oat bars with peanut butter, honey, pumpkin and sunflower seeds.
30 min
10 servings
Difficulty 2/5
Morning snack · Afternoon snack
Prep 10 min · Cook 20 min
Oats and seeds bound with warm peanut butter and honey, pressed into a tin and baked. Two things make or break them: how hard the mixture is pressed down, and whether the slab is cold before it is cut.
Per serving
173
kcal / serving
Ingredients
Written for 10 servings. Change the servings to rescale every amount.
Rolled Oats
200 grams
Peanut Butter
3 tablespoons (48 grams)
Honey
3 tablespoons (63 grams)
Pumpkin Seeds
3 tablespoons (30 grams)
Sunflower Seeds
2 tablespoons (20 grams)
Raisins
3 tablespoons (30 grams)
Coconut Oil
1 tablespoon (14 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Salt
1 pinch
Steps
Heat the oven to 170 °C and line a 20 x 20 cm tin with baking paper, leaving it long on two sides to lift the slab out later.
3 min
Warm the peanut butter, the honey and the coconut oil together over low heat until they pour off the spoon in one stream.
3 min
Stir the oats, the seeds, the raisins, the cinnamon and the salt into the warm mixture until no dry oats are left.
4 min
Tip it into the tin and press it down hard with the back of a spoon. Loosely pressed bars come out of the oven as granola, not as bars.
3 min
Bake 20 minutes, until the edges are golden and the middle is still soft to the touch.
20 min
Cool completely in the tin before lifting and cutting into ten bars. A warm slab crumbles under the knife.
30 min
Serving suggestion
One bar is a mid-morning snack; two with coffee is a small breakfast.
Storage
Five days in a closed tin at room temperature, or three months wrapped in the freezer.
Notes
They are meant to be chewy, not crunchy. For a crisp bar, bake five minutes longer and drop the honey to two tablespoons.
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