Spelt Chocolate Oat Bars: no nuts lunchbox idea

I was challenged to make homemade spelt chocolate oat bars with no nuts like the Carmens Choc Oat Bar from Australia. My recipe is with spelt flour but use your favourite flour. This chocolate oat bar is a perfect lunchbox snack or travelling snack. Made with porridge oats, flour (I like to use spelt), light brown sugar, coconut, bicarbonate of soda, cocoa powder, butter, golden syrup, vanilla, boiling water and chocolate chips. If you don’t have porridge oats you could also use rolled oats, however, the texture will not be as soft. I tried using a little oat flour however, they were more crumbly. Feel free to mix and match your choice of flavours. If you can’t tolerate chocolate swap this out for carob or another flavouring. Add some fruit and nuts if preferred.
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Takes = 10 minutes
Bakes = 20 minutes
Makes = 12 small bars or 10 larger bars
0:00 Intro
0:31 preheat oven
0:45 melt butter and golden syrup
1:20 mix dry ingredients
2:30 prepare choc chips or chop some chunks
3:02 prepare square brownie tin
3:21 add vanilla into the butter mix
3:32 pour butter mix onto dry ingredients
3:42 add in boiling water if too dry
4:09 fold in choc chips
4:23 pour and press into the tin
5:02 bake 20 mins
5:10 cool then cut
5:25 how to cut into bars and taste test
6:45 how to wrap before storing or wrap for gifting

Unsalted butter melted – 150g (1/2 cup + 2 tablespoons approx.)
Golden syrup – 150g (1/2 cup)
Vanilla extract – 1 teaspoon
Porridge oats – 180g (2 cups)
Spelt Flour (or your choice) – 210g (1.5 cups)
Light Brown sugar – 100g (1/2 cup)
Desiccated coconut – 80g (about 1 cup)
Bicarbonate of soda – 1/2 teaspoon
Cocoa Powder – 2 teaspoons
Boiling water (if needed) – 2-3 tablespoons
Chocolate chips dark or milk – 70g to 100g packet or block chopped into pieces.

Recipe link

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