Today I’m bringing you something which I never thought I would – inspired by cookies and with OATS in it. Now I know some people love oats and would trade just about anything for a warm bowl of porridge in the morning. I, however, have always thought that oats ruin things. Why would you want to put something slightly healthy in baking?? Why would you want to ruin the texture with a weird wholegrain thing? However, I think I’m going to have to backtrack on this new slice. Because it is SO tasty, SO easy, SO quick and still SO chocolatey, the oats are actually great in a slice like this!
Although it’s definitely not “health food”, it does feel better than eating a chocolate bar. Slightly. If I could I would totally eat a chocolate bar everyday, but then I’d be the size of a house sooooo… I try to stop myself. And you get some fibre because of the oats – totally winning!
The other great thing about these bars is that they could very easily be vegan. Because there’s only oil as a fat, you could easily substitute the eggs for flax eggs. Now the texture wouldn’t be quite the same, but because you’ve got the peanut butter in there it’s already helping to bind the bars together so you can use any sort of egg substitute and easily make these vegan bars.
So guys I’m also really excited because… My sister came home this week!! Can you believe it? She’s been in Melbourne just over a year and whilst she loved it, she also really missed everyone back home in Wellington and so she decided to come back home. It’s been so great having her back! As we’re twins, her and I are really close so it’s been really weird not having a best friend on tap to just do stuff with! I mean I have the boyfriend, but it’s not quite the same because you know, he won’t go and get his nails done with me now, will he?!
I really hope you enjoy the bars, please tag @chocoholicbake if you make them, I always love to see your creations. Happy baking.
Peanut Butter Oaty Chocolate Slice
- 2 1/2 cups rolled oats
- 2 cups flour plain
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 tspn baking soda
- 1 tspn salt
- 1 cup canola oil
- 2 eggs large (7s)
- 1/2 cup peanut butter smooth
- 1 Tbspn vanilla essence
- 2 cups chocolate chunks
- Preheat the oven to 180°C (350°F) and grease and line a 22cm x 30cm (9x13in) baking dish, or similar.
- In the bowl of a stand mixer (or in a large bowl, using a hand beater) add all of the dry ingredients, in the order listed. Mix them gently together on low speed to break up the sugar.
- Add the canola oil, eggs, peanut butter and vanilla and beat on low speed until combined. Add in the chocolate chunks and mix until evenly distributed.
- Pour the mixture into the baking dish and spread evenly out to the sides. I use my hands to press the mixture into the edges and flatten it, but feel free to use a spatula!
- Bake for 20-25 minutes or until golden brown and puffy and a skewer inserted into the centre comes out clean. Make sure you check at 20 minutes, as sometimes the top cooks faster than the middle. If it's browning too quickly, cover the dish with tin foil.
- Once baked, leave to cool completely on a wire rack. Invert onto a wooden chopping board once cooled and cut evenly into squares. The slice will keep for up to 4-5 days in an airtight container.