Recipe: choccy oat bars

We are loving our latest tasty collab between Everyday Plastic, Toast Ale, Rebel Kitchen and Doisy And Dam: a delish choccy oat bar recipe which pairs perfectly with a cold Oat Pale Ale, from the planet-saver brewers Toast.

At Everyday Plastic, we are always on the hunt for great ways to avoid plastic waste, and one biggie that comes up time and again is snack wrappers: they were the biggest culprit in our recent Everyday Plastic Lockdown Survey.

Could you try and cut down on the amount of snack wrappers you chuck in the bin? Making your own batches of flapjack is a quick and very yummy option.

You’ll need:

  • 200g quick cook oats

  • 100g vegan butter

  • 70ml Rebel Kitchen Whole Mylk

  • 10g vanilla bean paste

  • 40g maple syrup

  • 250g cherries (halved and destoned is 200g)

  • Pinch of salt

  • 1 x 80g pack of Doisy and Dam dark chocolate drops

Instructions

  1. Preheat oven to 200 degrees

  2. Weigh out oats into mixing bowl

  3. Microwave the butter for around 30 seconds or until melted – don’t burn

  4. To the melted butter add your Mylk, vanilla and maple syrup, mix well

  5. Add into oats and combine well

  6. Wash and dry your cherries

  7. Slice cherries in half, twist apart carefully to keep 2 halves in tact and destone

  8. Add a teeny pinch of salt to the cherries and mix (you don’t want the salt to be a prominent flavour, this just helps to release juice, enhancing flavour)

  9. Add oat mix into baking tin, squash and compact the mix down to form an even layer

  10. Place cherry halves cut side up

  11. Bake for 30 mins

  12. Check the moisture of the bars, continue to bake for up to 15 mins if a drier texture is preferred

  13. 5 mins before the end of cooking time, fill in the cherry halves with Doisy and Dam drops

  14. Remove from oven and leave to cool. Do not handle and slice whilst hot, allow to cool to retain shape

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