Sunday, 22 January 2017

Dark Chocolate Covered Oatjacks

OatJack Recipe

This delicious chewy Oatjack recipe is perfect for a mid morning snack or when your craving a sweet treat. I don't have much of a sweet tooth but these are so good and I'm sure you will enjoy them too.


vegan butter / butter of your choice for greasing
250g porridge oats
1/4 tsp cinnamon 
50g raisins
4 medjool dates, stoned and chopped
40g pistachio, chopped
30g desiccated coconut
60g mixed seeds
3 tbsp vegan butter/ butter of your choice
100ml maple syrup
100ml agave nectar
150g of good quality dark chocolate/milk chocolate if you prefer or you could omit using chocolate all together.


  1. Preheat the oven to 180 C/gas mark 4. Grease a 23cm tray and line with parchment paper.
  2. In a large bowl combine the oats, raisins, dates, nuts, seeds and coconut. Sir well to combine.
  3. Place the butter, agave and maple syrup in a small saucepan and heat gently until the mixture begins to bubble, then remove from heat.
  4. Pour the melted mixture over the oat mixture and stir to incorporate, ensuring everything is coated with he syrup.
  5. Transfer to the lined baked tray and pack the mixture in tightly, pressing it down with back of spatula.
  6. Bake in the oven for 30 minutes (15min is using fan oven) then remove from oven, cool completely before adding chocolate.
  7. Break chocolate and place into a heatproof bowl.
  8. Sit it over a simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
  9. Pour over the melted chocolate making sure that you spread it evenly with the back of a spoon.
  10. Leave to harden in a cool room or fridge, then cut into squares. Keep in am airtight container.

Stay blessed & healthy

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