Last week I ran my outdoor boxing class with Sweaty Betty, any excuse to create a new treat and I’m there which is where these treats came from! I wanted to make my own version of a snack bar I regularly used to eat, and glad to say these hit the spot and are of course much less processed than shop bought options. Completely taken aback by the response I got from these bars, I wanted to ensure this recipe was with you straight away. If you’re looking for an afternoon snack, or a weekend bake this is the recipe you’re looking for. If you do get creative in the kitchen, let me know by tagging @oliviafurner on Instagram or Twitter. Any questions, I would love to hear from you! 

Oat Bars 

  • 225g oats
  • 50g walnuts
  • 60g sunflower seeds
  • 90g raisins
  • 100g maple syrup
  • 100g almond butter
  • 100g coconut oil

Chocolate Topping 

  • 200g dark chocolate
  • 2 tbsp coconut oil


  1. Lightly grease a baking tray, and line with baking paper.
  2. Put the oats and walnuts in a food processor and blend for 10–20 seconds, until well broken down. Tip into a large bowl then add the seeds and raisins, mix well.
  3. Heat the maple syrup, almond butter and oil in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well to ensure the oats are well covered.
  4. Place into the tin and use a metal spoon to spread evenly, then pop into the freezer.
  5. Whilst the bars are setting, make the chocolate topping.
  6. Add enough water to cover the base of a small pan, bring to the boil and turn off. Place the chocolate and oil into a separate bowl, and pop on top of the pan. Check frequently, to ensure it’s melting well and turn the heat back on if required. It’s really important you melt the chocolate slowly, to prevent it burning and turning solid.
  7. Once melted, take off the heat and leave to cool. Then take the oat bars out the freezer, pour the chocolate over and set back into the freezer for another 10-15 minutes.
  8. Take out of the freezer, cut into squares and tuck in. These keep well in the fridge, or you could leave a batch in the freezer for a further date.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s