+GF +QP
I’ve been enjoying these chocolaty little things after a long snowshoe outside or as a sweet treat after breakfast. They’re delicious! And a great way to use up all those steel-cut oats sitting in the back of the cupboard. The drizzle of chocolate adds just a bit more sweetness … and who doesn’t love a little extra chocolate? —AS
MAKES 12 BARS
2 cups (260 g) quick-cooking steel-cut oats
½ cup (85 g) chopped almonds
¼ cup (28 g) ground flaxseed
½ cup (90 g) chocolate chips or chopped bar chocolate
¼ cup (55 g) coconut oil
½ cup (170 g) brown rice syrup, sorghum syrup or date syrup
2 tsp (10 ml) vanilla extract
1–2 oz (28–57 g) chocolate, for topping
Regular steel-cut oats are a little thicker than quick-cooking steel-cut oats. If using those, throw about half of them into a coffee grinder to get a similar consistency.
In a large mixing bowl, combine the oats, almonds, flax and chocolate chips. Set aside.
In a small saucepan, combine the oil, brown rice syrup and vanilla. Simmer on low, stirring occasionally, until the mixture melts together and comes to a uniform consistency. Pour it over the dry ingredients, using a wooden spoon to mix everything together. The chocolate will get melty at this point and turn the whole mix deliciously chocolaty … if you’re not into that, feel free to keep the chocolate chips separate and add them to the top at the end.
Once the mixture is uniform in texture, pour the batter into a small glass baking dish (about 8 x 8-inch [20 x 20-cm]), press it to the sides and bottom and refrigerate for at least 1 hour to set. Once the bars have set, melt 1 to 2 ounces (28 to 57 g) of chocolate, and use a whisk or spoon to drizzle chocolate evenly over the bars. Let them harden, about 10 minutes in a cool place, then cut and serve. Store them in an airtight container in the fridge or freezer.