These bars are so yummy and very versatile. They are easy to whip up and great for a dessert or snack and a healthy way to get in your cholesterol lowering rolled oats. The nut butter , egg whites and coconut oil adds protein and healthy fats and the chocolate chunks are just plain delicious. Feel free to use any nut butter you enjoy and if your children need a nut-free treat for school simply use sunflower seed butter instead. These store well in an air-tight container in the fridge for up to a week.
Prep Time: 10 minutes Cook Time: 20 minutes Makes 12 bars
3/4 cup almond butter / cashew butter / peanut butter / sunflower seed butter
1/3 cup honey
4 tbsp liquid egg whites
2 tbsp of melted coconut oil
1 tsp vanilla extract
4 1/2 cups rolled oats (not instant)
1/2 cup packed brown sugar
3/4 tsp salt
1 cup dairy-free chocolate chunks
Preheat oven to 350 degrees. In a large bowl beat together the peanut butter, honey, egg, oil, brown sugar , extract and salt until creamy. Stir in the oats and chocolate chunks until the oats are completely covered in the peanut butter mixture. Coat a 13X9 baking dish with cooking spray. Press the oat mixture firmly into the bottom of the pan. Place in oven for 20 minutes or until the edges are slightly browned. Cool in pan for 15 minutes then transfer to the fridge for 20 minutes. Loosen the edges with a spatula or knife and slice into bars.