I’m thinking we skip the intros today and head straight to these yum bites. Sound good?
If you enjoy a lil chocolate (we do!) these oatmeal squares are one delicious delivery system. A simple combination of whole grain oats (uncooked), peanut butter and maple syrup with a coating of chocolate et voilà – that’s it! These charmers are all yours.
Like most of my squares/bars, these treats do best kept in the freezer. Since they never fully freeze, you can enjoy them straight away and the chill factor means that they take longer to eat — you’ll get the flavor, savor and satisfaction thing without the inhale thing (or maybe less of it). Y’all are probably more disciplined than me but I find both the chill and the dark chocolate help tame the temptation to overdo.
A pan of these in the freezer (I like to cut them up into small squares, maybe 1″ x 1″) will last us a couple weeks. Perfect for nibbling but you can cut them into more traditional sized squares, whatever you like.
And have I mentioned how good they are? The epic combination of peanut butter and chocolate with just the right touch of sweet and a sprinkling of salt. Heaven. I like to splurge on a quality chocolate for the topping, using mostly dark but use whatever you like, see Notes for details.
These squares will take about 15 minutes to pull together and then into the fridge for cooling. A really simple and tasty treat. I hope you enjoy! Be sure to read through the Notes for best results.
- For the Oatmeal Base:
- 2 + ⅓ cup (170 g) old fashioned whole grain oats, GF as required (see Notes)
- ⅓ cup (95 g) maple syrup
- 1 cup (225 g) smooth and creamy all natural unsweetened peanut butter (see Notes)
- 1 tsp vanilla extract
- couple shakes (maybe ½ tsp) cinnamon, optional
- For the Chocolate Topping
- ¼ cup (50 g) same style peanut butter
- 5 oz (150 g) chocolate (see Notes)
- a couple twists sea salt, optional
- Combine oatmeal, maple syrup, peanut butter, vanilla and cinnamon (if using) in a generous sized mixing bowl and mix to combine (I use a hand blender). The mixture will be chunky textured and sticky (see pic).
- Invert the oatmeal mixture into a parchment lined 8"x 8" pan with the ends overhanging on either side (see pic). Use your hands to spread the mixture as evenly as possible, packing it down with your hands and smoothing it out as you go along.
- Meanwhile, in a small sturdy pot set to lowest heat on the stove, melt chocolate and peanut butter together stirring to combine to help the melting process (watch closely, it won't take long).
- Add a couple cracks of sea salt to the chocolate if you like (especially if your peanut butter is salt free).
- Once chocolate has melted, remove from heat and pour over the oatmeal base. Then, simply elevate the pan and tip from side to side to distribute the chocolate evenly (no need to dirty another implement, etc).
- Place the pan on a flat surface in the fridge for at least 1 hour (if you cut into the slab before that time, the bars won't cut cleanly, they need to be cold/solidified). When you're ready to cut, simply lift the ends of the parchment to elevate the oatmeal/chocolate slab and then, using a long knife, cut into rows/squares of whatever size you like (our pref is to cut into small squares, maybe 1"x1" but the stacked squares in the pics are more traditional size, around 2"x2").
- Store the cut squares in a parchment lined sealed container in the freezer and enjoy straight from the freezer. You can leave the squares out for a bit if you prefer them to be softer before eating.
Peanut Butter: since natural nut butters separate and, depending on the brand etc., can be a real bugger to properly mix, my method is to invert the whole mess into a mixing bowl and use a hand mixer to get it all nice and creamy and fluffy and fully mixed - works like a charm and only takes a sec!
The Oats: oats by nature are gluten-free however many commercial brands are not due to cross-contamination (the same facility makes multiple grains) so be sure to seek out certified GF as required. I like Old Fashioned whole grain oats in this recipe but you could also use Quick Cooking Oats if preferred. Steel cut oats etc would be too coarse for this recipe.
Melting Chocolate: I simply use one small sturdy pot to melt chocolate - just make sure you melt over the lowest heat and avoid splashes of moisture/water getting into the chocolate. Also keep a close eye at all times because the process moves along quickly and you don't want the chocolate to burn.
The Crumble Factor: the ol' crumble factor. Without binders/fillers (or 2 cups of sugar holding things together) you can expect some crumble factor but it's not too bad and the minor inconvenience is well worth it me thinks:)
Yummy – these look delightful, another great recipe to try! Love the ease & speed of this sweet treat.
On another note, tried your delicious Broccoli Cheddar Quiche – a huge success!
Will be making it again :)
Hiii Lynn, thanks so much for letting me know about the quiche! so glad you enjoyed (it’s a quick one too right? — un bon p’tit dépanneur ;o) these squares… not as good as your Mom’s Sweet Maries but pretty darn tasty for what they are, haha.
They look so delicious and beautiful!!! And healthy too, which would probably make me eat the whole batch on my own, especially now that we have holidays and nothing to do but snack and snack and snack…. The photographs make me think of the millionaire’s shortbread (not sure if I remember well the name… have you heard about it?), which is absolutely delicious but much much less healthy. I see now that your squares are also much much easier and quicker to prepare! In fact, they are a perfect sweet treat!
Thank you Sissi! Yes, super quick to whip up and pop in the freezer; my husband and I really like them; perfect for a wee nibble :) ps: just looked up millionaire’s shortbread … I see the layers of delight :o)
Just yesterday I ate a Reeses peanut butter cup for the first time in years, and it reminded me of how wonderful is the combo of peanut butter and chocolate. And now, here you are posting this. YAY! Much healthier than the Reeses obviously and also muy delicioso! Thanks for the notes because they answered all of the questions I had as I read through the ingredients. Hope you and your family have a wonderful Easter weekend.
Reese’s peanut butter cups are pretty darn gooood (have you made them at home? muffin liners, melted chocolate bottom/top + a tbsp of pb in the middle and bob’s your cousin or something; fun too because you can pick your fave chocolate, sprinkle salt, etc. make it your own :)
You guys are so quick! You know I love when you share your creations: https://imgur.com/a/aO97PqV
and…. a half pan:
https://imgur.com/a/cq5dgr2
What a tasty treat! I love that they can be kept in the freezer (so many treats are better that way), and I like that they are a little out of sight! Hope you have a wonderful Easter, Kelly. XOXO
didn’t even think about the out of sight, out of mind advantage, you’re right! (altho i seem to have a long memory for these things, haha).
i was stumped and uninspired as to what to make for an easter treat for the household and then this arrived in my inbox. thanks for the inspiration!
happy easter kelly.
xo
so nice to hear Suzanne ♥ thank you for letting me know; I hope you all enjoy and have a splendid Easter weekend too!