Here’s a delicious baked carob oatmeal bar recipe that’s completely diary-free and gluten-free.
Both the crust and the filling require only 3-ingredients each and they are very easy to make.
I used oat flour, maple syrup and a mixture of coconut oil and tahini to make the crust. You can use just coconut oil or any nut butter of your choice (you may need to increase the amount of the nut butter if you decide to make the recipe without coconut oil).
The filling is just a mixture of eggs, dates and carob powder. You can use cocoa powder instead of the carob powder, or a mix of the two. In case you are worried that the filling would taste like sweet omelet, don’t. The dates give it a really interesting consistency. It’s delicious and it’s not eggy at all. If you prefer your bars sweeter, add some maple syrup in the filling.
I used an 18×18 cm (7×7 inch) tray for this recipe. It yields about 9 squares.
For the crust
- 1 cup of oat flour
- ¼ cup of solid coconut oil or nut butter of your choice
- 3 tablespoons of maple syrup or sweetener of your choice (or more if you prefer them sweeter)
For the filling
- 3 eggs
- 12 dates
- 4-5 tablespoons of carob powder
Presoak your dates in water if you need to.
Preheat your oven to 180°C (350°F).
Mix your hard coconut oil with the oats and the maple syrup using a fork.
Transfer the crust mixture to the tray and press it down.
Bake for about 10 minutes.
Mash the dates and add the date paste to the eggs. Add the carob powder little by little while keeping whisking.
Take the crust out of the oven and give it a few minutes to chill a little.
Pour the filling over and bake until it’s evenly baked. It will take about 15-20 minutes.
Let it cool down and enjoy! 🙂
If you like the recipe, share it with your friends!