SALTED CARAMEL ALMOND OAT BARS

The first time I tasted this oatmeal bars I knew it’s going to on the recipe page. These crunchy, caramel, salty slices of deliciousness have become one of my favorite ways to impress. This recipe is something I prefer to bake on Sundays, as part of my batch cooking preps for the week. Stored well they keep up to one week, ideal for breakfast or a snack. Gluten-free and no refined sugar added.

Prep & cook time 40 minutes
Makes 16 bars

ALL YOU NEED

for the oat base:
1 cup oat flakes, fine
120g almonds, raw and finely chopped
120g  coconut chips or desiccated coconut
200g (12 pcs) dates, pitted, chopped
50ml coconut oil, melted

Salted Coconut Caramel
recipe and instructions are here

HOW TO MAKE

Preheat oven to 160C.
Place all ingredients: oats, almonds, coconut, dates, and coconut oil in a food processor and pulse a few times until the mixture comes together.
Line a tray with non-stick baking paper and press the dough and smooth it with your hands by using another sheet of baking paper.
Bake for 25 minutes or until firm.
Allow cooling on the baking tray, as it might be still soft.

If desired roast a little bit the extra almonds. I like cutting them lengthwise.
Pour the coconut caramel while it is still hot.
Sprinkle almonds. Do one more layer of caramel so the almond will not fall off.
It’stimefor sea salt crystals.
Once completely cooled place in an airtight container for best storage conditions.

SPRINKLE SOME MAGIC

Almonds, roughly chopped
Sea salt crystals