Raspberry & SunButter Chocolate Oat Bars

Disclosure: This post is sponsored by SunButter. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible! 

It’s Spring Break over here, and I’m super thankful for that. Amidst all the craziness that’s going on in the world right now with the coronavirus… My youngest has been getting really interested in helping me out in the kitchen. He saw that the sun was out and told me, “Mommy, it’s time for you to work.” Referencing the fact that I shoot all my photos in daylight and so when it’s a nice sunny day, I try to do my work then. He’s SO THOUGHTFUL!

He’s also becoming more hands-on in the kitchen. For these Raspberry & SunButter Chocolate Oat Bars, he helped me stir the melted chocolate and dump the oats into the bowl.

WHOLESOME INGREDIENTS

Super simple, delicious, and healthy – I love these quick oat and seed butter bars. The base layer is made with oats, and the SunButter and chocolate layer is just an extra level of decadence.

I had some fresh raspberries on hand and popped them into the bars – voila, that tartness adds enough flavour to cut through the richness of the chocolate-SunButter layer. Cuz even though we may be stuck at home due to the coronavirus situation, we can still have treats… am I right?

Stay healthy and safe, everyone!

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Raspberry & SunButter Chocolate Oat Bars

A healthy and delicious Raspberry & SunButter Chocolate Oat Bars recipe that's easy to whip up and great for snacks or a mid-day treat.

Course Dessert, Snack

Cuisine American

Keyword bars, chocolate, healthy, oat, raspberry, SunButter

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 8

Author Michelle | Sift & Simmer

Ingredients

Oat Base:

• 1 large egg
• 2 Tbsp coconut oil
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 ½ C rolled oats
• ½ tsp baking powder
• pinch of sea salt

Filling:

• ¼ C dark chocolate chips
• ¼ C Organic SunButter
• ½ C fresh raspberries
• 1 Tbsp all-purpose flour

Topping:

• ½ C rolled oats
• 2 Tbsp coconut oil
• 1 Tbsp honey

Instructions

• Preheat oven to 350F. Prepare a 8" by 4" loaf pan by lining it with parchment paper. Set aside.
• In a large bowl, beat together egg, coconut oil, vanilla extract and honey until combined. Stir in the rolled oats, baking powder and salt.
• Press the oat mixture into the bottom of the loaf pan.
• Bake for 15-20 minutes, until lightly golden. Remove from oven and cool slightly.

For the filling:

• In a microwave-safe bowl, add in the chocolate chips and microwave in 30 second increments until melted. Stir in the SunButter with a spatula.
• Scoop the SunButter-chocolate mixture on top of the baked oat layer. Smooth the chocolate with an offset spatula.
• In a small bowl, dust the fresh raspberries with 1 T flour. Place the dusted raspberries onto the chocolate layer.

For the topping:

• In a small bowl, combine the oats, coconut oil, and honey. Use your hands to clump the mixture on top of the raspberries.
• Place into the oven and bake for another 10 minutes.
• Remove from the oven and let cool completely. Place into the fridge for at least 2-4 hours before slicing into bars or squares.

Notes

Can be wrapped tightly and stored in the refrigerator or freezer. If frozen, defrost overnight prior to consuming.