Tahini Oat Bars are the snack antidote to the donuts made in my 51st birthday deep-fryer. (From Grandma G’s recipe that I’d been searching years for and which serendipitously – yes, let’s even say magically – appeared on the same day.)
These feel less egregiously indulgent because they have oats and tahini, and – well – that’s a good thing. They are not even baked, let alone deep fried.
They are smushed flat in that baking pan and chilled until firm. And cut into reasonably sized bars that you wouldn’t think would mostly disappear while you were at work but somehow did.
And if you don’t like or can’t find tahini, you can use peanut butter or whatever other nut butter you like. (Sunflower butter is very nice.)
And if you don’t like almonds, you can use any kind of nuts or seeds.
(And if you don’t like oats, it’s probably best to find another recipe.)
- 1 cup / 250 ml tahini
- ½ cup / 125 ml honey
- ½ cup / 125 ml oil
- ⅓ cup / 80 ml cocoa powder
- 2 cups / 500 ml oatmeal
- 1 cup / 250 ml unsweetened shredded coconut
- 1 cup / 250 ml sliced almonds
- ½ cup / 125 ml dark chocolate chips
- 1 teaspoon / 5 ml vanilla
- ½ teaspoon / 2.5 ml salt
- In large saucepan, heat tahini, honey and oil over medium-low heat, Stir until the mixture is smooth and heated through. Add cocoa and stir until thoroughly blended.
- Remove the pan from the heat and add the remaining ingredients: oatmeal, coconut, almonds, chocolate chips, vanilla and salt.
- Stir thoroughly until everything is evenly mixed.
- Lightly grease a 9x12 inch / 23x30 cm baking dish, or line with parchment paper. Press the oatmeal mixture evenly into the prepared dish. Refrigerate for at least one hour. Cut into 36 bars. Refrigerate or freeze until needed.