Oat brownie bars

Oat brownie bars

Total: 1 hr 10 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / piece: 274 kcal
, Fat: 18 g
, Carbohydrate: 21 g
, Protein: 6 g
Chocolate is simply delicious and you would have a hard job trying to convince me otherwise. I love to create new chocolate recipes. These oat brownie bars not only make a great dessert but they are also perfect as an energy snack between meals. Oh and did I mention they're incredibly delicious to boot and all my friends love them!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Brownie mixture

100 g rolled oats
3 tbsp cocoa powder
30 g ground hazelnuts
30 g linseed
3 tbsp Cocoa Nibs
pinch salt
120 g pitted dates
1 dl lukewarm water
4 tbsp coconut oil, melted, left to cool
¼ tsp bourbon vanilla powder


50 g dark chocolate (99%), finely chopped
1 tbsp hazelnuts, chopped
1 tbsp Cocoa Nibs
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How it's done

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Brownie mixture

In a bowl, mix the oats with all the other ingredients up to and including the salt. In a blending cup, blend the dates, water, coconut oil and vanilla until smooth, mix into the oats. Spread the mixture into a square (approx. 2 cm thick) on a baking tray lined with baking paper, leave to stand for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool in the tray. Cut into 8 equal bars.


Place two-thirds of the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir in the remainder of the chocolate.

Coat the bars with the chocolate, sprinkle with the nuts and cocoa nibs.

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