I’m always trying to think up of new recipes that work as a quick breakfast or snack to give me and the kids energy, and they’re extra good if they have chocolate, so I think this is going to be one of our new favourites! (Ok, I say that about a lot of things…) These are really quick and easy to make, with ingredients that you might already have in the house, they’re a nice sweet treat but fairly healthy too, and will give you energy for the day. They’re full of chocolatey peanut-buttery oaty goodness!
I like storing them in the freezer (and eating them straight from the freezer) so we always have some available if we get hungry. You can also store them in the fridge so they’ll be a little softer for kids. I used 85% cocoa dark chocolate, because we love dark chocolate, but you can use any kind of vegan chocolate that you (or your kids) like! You can switch the peanut butter for any other kind of nut butter too, or I think that sunflower seed butter or tahini would probably work well too.
1 cup of peanut butter
1/4 cup of maple syrup or agave syrup
2 cups of porridge oats
A handful each of sunflower seeds, pumpkin seeds, sesame seeds and ground flax seeds (or whatever you have)
200g vegan chocolate (if you like them with a lot of chocolate like me!)
How it’s made:
Line a square cake tin
In a large bowl mix the peanut butter, maple syrup/agave syrup, oats and seeds with a wooden spoon. You have to mush it together a bit to mix it all in well.
Melt the chocolate.
Put the oaty mixture into the cake tin and press it down firmly and evenly with the back of a spoon.
Spread the melted chocolate over the oaty mixture evenly.
Pop it into the freezer for about an hour. After this you can store it in the freezer or fridge.
Cut into squares and serve. I got 9 large squares, which were really filling, so you could do smaller squares or bars if you like!