Fudgy Chocolate Oat Baked Bars

 

*Makes: 9 large bars | Time: 25 min*

 

*Ingredients:*

 

– *Dry:*

– 2 1/2 cups (250g) rolled oats – NOT instant

– 1/2 cup (50g) unsweetened cocoa powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 cup (90g) chocolate chips + 1/2 cup chocolate chunks for topping

 

– *Wet:*

– 2 large ripe bananas, very well mashed (or 1/2 cup applesauce)

– 1/2 cup (125g) peanut butter – creamy

– 1/3 cup (80ml) honey or maple syrup

– 1/4 cup (60ml) melted coconut oil or butter

– 1 tsp vanilla extract

– 1/4 cup (60ml) milk – any kind

 

*Method:*

 

*1. Prep:* Preheat oven to 180°C / 350°F. Line your 8×8 inch glass dish with parchment paper like in your photo, leave extra on sides.

 

*2. Mash & Mix Wet:* In a big bowl, mash bananas completely until no lumps. Add peanut butter, honey, melted oil, vanilla, milk. Whisk until smooth and chocolatey.

 

*3. Add Dry:* Add oats, cocoa powder, baking soda, salt and 1/2 cup chocolate chips. Mix with a spoon. Batter will be super thick, sticky and dark – that’s correct. If too dry, add 1-2 tbsp more milk.

 

*4. Press (Important Step):* Pour into your lined dish. Press DOWN very firmly with back of spoon or wet hands. Flat and compact. This gives you that dense, fudgy inside from your photo, not cakey.

 

*5. Top:* Scatter the remaining chocolate chunks on top and press them in lightly.

 

*6. Bake:* Bake 18-20 minutes. The top will look set but center will be slightly soft. DO NOT bake more than 22 mins or it becomes dry.

 

*7. Cool & Cut:* This is the secret – Let it cool completely at room temp for 30 mins, then fridge for 1 hour. Then lift with parchment and cut into bars. You will get that perfect clean, moist cut like in your picture.

 

Store in fridge for 5 days. It gets even fudgier the next day!

 

*Want it more sweet / protein?* Add 2 tbsp brown sugar or 1 scoop chocolate protein powder + 2 tbsp extra milk.

 

*1. Ripe bananas = fudgy texture:* Use bananas with black spots. If bananas are not ripe, your bars will be dry. No banana? Use 1/2 cup thick yogurt.

 

*2. Don’t blend the oats:* You want that chunky, visible oat texture like in your cut. Just mix with a spoon. If you blend, it becomes cake.

 

*3. Press HARD:* This is the most important tip. Press the batter super tight into the pan with wet hands. The tighter you press, the denser and more brownie-like it will be.

 

*4. Chocolate in 2 stages:* Mix half chocolate chips INSIDE, and keep big chunks for TOP. Add top chunks in the last 3-4 mins of baking – they stay glossy and chunky like in your photo, they won’t burn.

 

*5. Don’t overbake:* Take it out when center is still a little soft. It will firm up while cooling. 18 mins = fudgy, 25 mins = dry.

 

*6. Clean cut secret:* Cool completely, then chill 1 hour in fridge. Cut with a sharp, slightly wet knife. You get that perfect dense slice in your picture.

 

*7. Extra fudgy hack:* Add 1 tbsp peanut butter on top of each bar before baking. It melts inside.

 

Store in fridge – tastes even better next day!