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Espresso Oat Bars
Enjoy these Espresso Oat Bars for breakfast or as an on-the-go snack. These vegan bars are a perfect morning or afternoon pick me up!
Espresso Oat Bars Recipe
Prep time:
10 Minutes
Chill time: 20 Minutes
Servings:
16 bars
Gluten Free
Low Sodium
Vegan
Ingredients
- 250g peanut butter
- 90g rolled oats
- 85g maple syrup
- 65g almonds, rough chopped
- 60g Nature’s Path Rice Puffs
- 55g coconut oil
- 50g hemp hearts
- 45g dark chocolate chips
- 2 tbsp coffee, finely ground
- 1 tsp pure vanilla extract
Instructions
- Get a 9X9 baking tray with parchment paper and set aside.
- In a small mixing bowl, whisk together peanut butter, coconut oil, vanilla and maple syrup.
- In a separate bowl, add puffed rice, oats, almonds, hemp hearts, coffee and chocolate chips. Give it a gentle stir.
- Slowly fold the wet ingredients into the dry until evenly coated.
- Pour into baking tray and gently press the bars down so they are tightly packed. It gets quite sticky so it helps to lightly splash a little water on your spatula or hands as you go.
- Transfer to the fridge to set for 20 minutes or until firm.
- Cut into squares and enjoy!
- Store in an airtight container in the fridge for up to 7 days.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
