- Dish type
- Chocolate traybakes
A delicious chocolate oat traybake. Perfect for packed lunches or cake sales.
30 people made this
- 225g butter, softened
- 450g dark brown soft sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 285g porridge oats
- 310g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 (397g) tin condensed sweetened milk
- 30g butter
- 340g plain chocolate chips
- 1/2 teaspoon salt
- 120g chopped walnuts
- 2 teaspoons vanilla extract
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin.
- In a medium bowl, cream together 225g butter with dark brown soft sugar until smooth. Beat in the eggs and 2 teaspoons vanilla. Stir in the oats, flour, bicarbonate of soda and 1 teaspoon of salt. Press two thirds of the mixture into the bottom of the prepared tin. Set aside remaining mixture.
- In a large saucepan over medium heat, combine the condensed milk, 30g of butter, chocolate chips and remaining 1/2 teaspoon of salt. Stir frequently until melted and smooth. Remove from the heat and stir in walnuts and remaining 2 teaspoons of vanilla. Spread over the prepared base and sprinkle with the reserved oat mixture.
- Bake in the preheated oven for 25 minutes, or until golden brown. Cool completely before cutting into squares.
Reviews & ratingsAverage global rating:(27)
Reviews in English (25)
I found this recipe origanally in a Taste of Home cookbook belonging to my mother. The taste of home version called for only 3 cups of quick cooking oats and called to be baked in a 10x15" baking pan. With this change the cookies come out soft and chewy. Please note that these cookies are REALLY sweet.-29 Sep 2010
by Maggie Park
This has the potential to be great, but the recipe as it stands produces very dry, crumbly bars that are far too sweet. Most of them went in the garbage.-21 Sep 2006
Half of this recipe fits nicely in a 8" square baking pan. It's a bit labour intensive for squares, but the result is quite delicious. Try it with other nuts if you don't like walnuts. Thanks Janea!-10 Jun 2003
Chocolate Baked Oatmeal
This easy chocolate baked oatmeal recipe is packed with nourishing ingredients to start the day like fibre and mineral rich oats, gut, bone an immune-supporting California Prunes, and heart-healthy walnuts. Perfect to meal prep and freezer-friendly — it is a quick & easy breakfast to elevate your day!
Thank you California Prunes for sponsoring this delicious and nourishing breakfast recipe!
A little while back I shared this Blueberry Baked Oatmeal and you guys loved it! So I figured it was time for another! This time in the form of a delicious chocolate baked oatmeal, perfectly complemented with bites of crunchy omega-3 rich walnuts and antioxidant rich California Prunes in every bite (I’m all about the bites, anyone else?)! It’s a dietitian and busy momma’s dream breakfast, really. Skip on down here for all the nutrition benefits!
- Nonstick cooking spray
- 1 cup smooth almond butter
- 1/3 cup honey
- 1 stick unsalted butter
- 2 cups rolled old-fashioned oats
- 1/2 cup chopped toasted almonds
- 6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
- 3/4 cup raisins
- 1/2 teaspoon coarse salt
Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.
Oat and Caramel Chocolate Squares
Delicious oat squares filled with caramel and chocolate.
- 100 grams Butter
- 85 grams Brown Sugar
- 1 teaspoon Vanilla Sugar
- 130 grams Oats
- 100 grams Plain Or All Purpose Flour
- 1 teaspoon Baking Soda
- 100 grams Caramel
- 100 grams Chocolate
Melt butter and leave to cool for a while.
Preheat oven to 175ºC (about 350ºF) and prepare a baking tin with grease-proof paper or foil.
Mix butter with brown sugar and vanilla sugar until well combined.
In a separate bowl, mix oats, flour and baking soda. Add to the wet ingredients and stir until well mixed.
Press half of the mixture into the baking tin, keeping the remainder to use later. Bake for around 10 minutes until the edges are starting to brown.
Remove from oven and spread caramel evenly over the top. Next, sprinkle chocolate over the caramel and lastly, cover with remaining oat mixture. Put back in the oven and bake for another 15 minutes or so, until it is just browning on top and caramel starts to bubble up a little.
Allow to cool completely and then place in the fridge for several hours (preferably overnight if you can). Slice into squares and enjoy!
Chocolate Oat Squares recipe - Recipes
Meal Tags: Breakfast, Brunch, Dessert, Make-ahead, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegetarian
- 1 cup old-fashioned rolled oats (gluten-free)
- 1 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1/2 tsp salt
- 3/4 cup smooth natural almond butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips (vegan)
- 1 tbsp coconut oil
- 1/4 cup chopped roasted almonds
Preheat the oven to 350ºF. Line a baking dish with parchmnet paper. Set it aside.
In a large bowl, combine the oats, coconut, almond flour, and salt. Stir in the almond butter, honey, and vanilla extract. Transfer the mixture into the baking dish. Press the mixture down into an even layer.
Bake the bars until they are lightly golden, about 25 to 30 minutes. Once baked, allow the bars to cool before topping them with the chocolate.
Once cool, in a double boiler over low heat, melt the chocolate and coconut oil. Pour the chocolate mixtue over the oat bars and spread into an even layer. Top the bars with the chopped almonds. Allow the bars to cool in the refrigerator until the chocolate has completely set, about 10 minutes.
Once set, cut the oat bars into squares and serve immediately. Store in the refrigerator for up to 5 days.
Chocolate Baked Oats
If you’re bored of cereal every day, definitely give these chocolate oats a try.
Packed with rich chocolate and heart-healthy oatmeal, it’s the perfect balance of healthy and delicious, and even hardcore night owls will actually want to get out of bed in the morning for breakfast.
Baked oatmeal cakes are super popular on social media right now if you’ve spent more than 30 seconds on instagram or tiktok in the past few months, you’ve probably seen them everywhere!
Also try this Banana Bread In A Mug
Today’s recipe is a chocolate version of my Single Serving Baked Oatmeal.
You can choose to blend them before baking so the results turn into an oatmeal mug cake, or skip the blending step if you’re in a rush or would prefer some texture to your baked oats.
I baked mine in a 1-cup ramekin because I wanted to ensure the middle would stay undercooked and gooey. If you want the oat cake to be cooked evenly instead, use a wide and shallow baking dish, such as a 7 pan, instead of a ramekin.
And if you’re still craving oatmeal, try these Overnight Oats or my Banana Oatmeal.
Chocolate Lava Baked Oats: You have two options for the lava filling – either add up to three tablespoons of your favorite seed or nut butter (such as chocolate almond butter), or add a few squares of your favorite chocolate bar.
Protein Baked Oats: Feel free to substitute the cocoa powder in the recipe with chocolate protein powder. Including the optional peanut butter also ups the protein.
Chocolate Coffee Baked Oatmeal: Stir half a teaspoon of instant coffee into the batter. Or replace two tablespoons of the milk of choice with brewed espresso.
More Flavor Ideas: Add a fourth teaspoon of cinnamon or pure vanilla extract, a handful of shredded coconut or some mini chocolate chips, or stir in a few drops of pure peppermint or coconut or almond extract.
- Oats - We used jumbo oats as we find they have the best texture.
- Chocolate - We love the intense flavour of dark chocolate, so that is what we use. But you could add some extra flavour by using a flavoured chocolate like orange or mint.
- Peanut Butter - Try to use the best quality peanut butter you can, as it will make a difference. You can also swap it for cashew or almond butter.
- Maple Syrup - This is where the sweetness comes from. You can use honey instead if you prefer.
Chocolate Almond Oat Bars from The Food Doula Cookbook
- Author: Lindsay Taylor
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 57 minute
- Yield: 12 – 16 bars 1 x
An easy, tasty snack for moms-to-be (or those who love almond butter + chocolate!)
- 1 cup (250mL) rolled oats
- 1/2 cup ( 125 mL) almond flour
- 2 Tbsp ( 30 mL) ground flaxseed
- 1/2 tsp ( 2 mL) cinnamon
- 1/2 tsp ( 2 mL) sea salt
- 1/4 tsp ( 1 mL) baking soda
- 2 eggs
- 1/2 cup ( 125 mL) almond butter
- 1/4 cup ( 60 mL) maple syrup
- 3 Tbsp ( 45 mL) coconut oil, melted
- 1/2 tsp ( 2 mL) vanilla
- Preheat oven to 350F (180C) and line an 8-inch pan with parchment.
- Mix dry ingredients together in a large bowl.
- Whisk eggs in a medium bowl, and stir in the almond butter, maple syrup, coconut oil, and vanilla. Pour the wet mixture over the dry ingredients and mix until all oats are covered and look wet.
- Fold in chocolate chips.
- Pour mixture into parchment-lined pan, smoothing out with spatula.
- Bake for 25–30 minutes, or until the centre springs back up after a light touch. Allow to cool, then score into bars and store in an airtight container.
Keywords: snacks, chocolate almond oat bars, oat bars, gluten-free, dairy-free, snacks for pregnancy
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One responses to &ldquo Chocolate Almond Oat Bars From The Food Doula Cookbook &rdquo
Made these for a second time today. The whole family loves them! Thank you!
Making No Bake Bars
PREP. Grease a 9 inch pan and set aside.
OATS. In a medium pot, melt butter. Stir in brown sugar and vanilla. Add oats and cook on low for a few minutes. Pour half of this mixture into the greased pan and press down with spatula. Set aside reserve.
CHOCOLATE. In another pot, melt chocolate chips and peanut butter on low. Stir until smooth and pour over bottom oat layer. Crumble the remaining oat mixture over the chocolate layer, pressing in gently.
DRIZZLE. Melt chocolate chips and drizzle over top.
ENJOY! Cover, and refrigerate for a few hours. Bring bars to room temp before cutting and ENJOY!
On The Glow Basic Oatmeal Squares
There are fancy squares and then there are not-so-fancy squares.
These are the not-so-fancy squares. In fact, they are downright boring, but the beauty is you can dress them up anyway you like. Just like a basic bowl of oatmeal, these squares can be changed up on a whim.
My goal was to make a basic everyday oatmeal square for on-the-go breakfasts or snack attacks. They aren’t super sweet or bursting with chocolate and fancy mix-ins, although, you could make them that way if you wanted too! Filled with flax, chia, and whole grains, it’s functional food at its finest. The nutritional stats are also impressive packing in 7 grams of fibre and 6 grams of protein per large square.
Despite eating half the batch, I actually made these for Eric (remember that guy who loathes oatmeal?). He’s been insanely busy with his new role at work and now spends the better part of his days trapped in meetings without any healthy food on hand.
His options in meetings are usually the following: 1) cookies the size of his face, 2) pizza, or 3) a muffin the size of his butt (which is cute and perfectly rounded).
While it’s true that he loathes traditional oatmeal, if I bake it up in a square he’s all over it. And by all over it, I mean he needed to slather Earth Balance all over the square before deeming it perfect. Like I said, these can be dressed up any way you want…