Recipes
Easy vegan
Vegan chocolate chip oat bars

Vegan chocolate chip oat bars

Name: Vegan chocolate chip oat bars
Prep time: 15 min
Cook time: PT40-55M
Total time: 55 min
Yield: Makes 12 bars
Ingredients: 420g pumpkin or squash (peeled and de-seeded weight), cut into 2cm cubes; 1 tsp sunflower oil; 100g dairy-free spread (such as Pure) or coconut oil; 50g light soft brown sugar; 75g soft dates, roughly chopped (stoned weight; medjool or Persian dates give the best stickiest results); 175g jumbo oats; 90g plain wholemeal flour (we used spelt); ½ tsp baking powder; 90g nuts (we used almonds), roughly chopped; 60g dark chocolate chunks (at least 70% cocoa solids); 30g cocoa nibs; You’ll also need; 20cm x 20cm square baking tin, greased and base-lined

Easy
January 2022

Easy
January 2022

Test kitchen approved

Makes 12 bars
Hands-on time 15 min, plus oven time 40-55 min

These better-for-you vegan bars are made with roasted pumpkin, oats and dark choc chips. Cut into slices ready for lunchboxes and snacks.

Have you seen our DIY vegan hobnobs with a rich chocolate topping?

Dairy-free recipes
Vegan recipes

Nutrition: per serving

Calories: 286kcals
Fat: 15.1g (5.3g saturated)
Protein: 5.8g
Carbohydrates: 29.8g (13g sugars)
Fibre: 3.7g
Salt: 0.2g

Nutrition: per serving

Calories: 286kcals
Fat: 15.1g (5.3g saturated)
Protein: 5.8g
Carbohydrates: 29.8g (13g sugars)
Fibre: 3.7g
Salt: 0.2g

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Ingredients

420g pumpkin or squash (peeled and de-seeded weight), cut into 2cm cubes
1 tsp sunflower oil
100g dairy-free spread (such as Pure) or coconut oil
50g light soft brown sugar
75g soft dates, roughly chopped (stoned weight; medjool or Persian dates give the best stickiest results)
175g jumbo oats
90g plain wholemeal flour (we used spelt)
½ tsp baking powder
90g nuts (we used almonds), roughly chopped
60g dark chocolate chunks (at least 70% cocoa solids)
30g cocoa nibs

You’ll also need

20cm x 20cm square baking tin, greased and base-lined

Method

Heat the oven to 180ºC fan/gas 6. Spread the squash in a roasting tin, toss with the sunflower oil and roast for 20-25 minutes until softened and golden. Set aside and reduce the oven to 160ºC fan/gas 4.
Meanwhile, melt the spread/oil and sugar with the dates in a small pan over a low heat. Remove from the heat. Add the roasted squash while still hot, then blend until smooth with a stick blender/food processor.
Mix the oats, flour, baking powder and a pinch of salt in a large bowl. Add the roasted squash mixture, then mix using a table knife (as you’d mix scones), being careful not to overwork the mixture. When almost combined, stir in the nuts, chocolate chunks and cocoa nibs. Transfer the mixture to the prepared tin, pushing it into the corners to evenly distribute, but be gentle – try not to press it down and flatten the top too much. Bake for 30-40 minutes until golden on top. Leave to cool completely, then cut into 12 fingers.

delicious. tips

Health creds: These bars utilise the natural sweetness of squash/pumpkin, concentrated by roasting. The nuts and oats are a source of healthy fibre and protein. One of these bars makes the perfect portable snack and will be more filling – and better for you – than a bag of crisps or a chocolate bar.

Easy swaps: Make these gluten free by using gluten-free flour, oats and baking powder. If you’re not vegan you can use unsalted butter instead of dairy-free spread.
The bars will keep in an airtight container for 3-4 days or in the freezer for up to 3 months. Defrost at room temperature.

Recipe By

Katy McClelland

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