When I re-entered the workforce after university I wasn't smoothie obsessed like I am now. Breakfast was either toast, cereal or forgotten about. On the forgotten days I'd swing pass the supermarket next to work and pick up an oat slice bar.
The same bar is still available 10+ years later. If you're Australian you probably recognise it.
They're cheap, sweet and pretty filling. Back then they were full of sweeteners and preservatives. The recipe has just been cleaned up, only months ago. No more nasties, just a little too heavy on the honey.
I still have a sweet spot for these bad boys so I thought I'd make my own at home. To come up with the recipe I glanced at the back of the packet and freestyled one in the food processor. So if my remix doesn't mimic the original too closely, you know why.
I've also added peanut butter. Just because. Well, actually, it's a good binding agent that makes these moist. And it pumps up the protein content. With the oats, almonds and peanut butter, these slices are filling, without being heavy.
Natural Oat Slice w/ Peanut Butter
- Makes 2 batches (20 bars)
- Takes 10 minutes prep
- 20 minutes to bake
- Rolled oats - 3 1/2 cups
- Shredded coconut - 2 cups
- Almonds - 1 cup
- Peanut butter - 1 cup
- Maple syrup - 3/4 cup
- Cinnamon - 1 teaspoon
- Vanilla paste - 2 teaspoons
- Sea salt - 1/2 teaspoon
- Baking powder - 1 teaspoon
- Bicarb soda - 1 teaspoon
- Turn the oven on to 205C (401F) fan forced
- Get out all your ingredients
- Line a baking pan with baking paper and scatter your almonds (these first oven steps are optional but the bars will taste better)
- Put the almonds in for about 8 minutes, they should start to change colour
- Put 1/2 cup of rolled oats aside with the almonds (you're not touching these for now)
- Add every other ingredient into a food processor and blitz until combined
- Add 3/4 cup of water to help with binding and moisture
- Next add your 1/2 cup of oats and toasted almonds
- Turn the food processor on for 5-10 seconds - you want the almonds to get chopped slightly but you want both these ingredients to stay quite whole, rather than turned into almond meal / oat flour
- Turn the oven down to 175C (347F) and line a big tray with baking paper
- Scoop in your mixture and spread evenly, patting down so that it forms a flat rectangle
- Bake for 20 minutes, until golden brown
- Remove from pan and cut into rectangles
- Store in the fridge; should be fresh at least a week but my batches are eaten in days
Image credit: Taste