Oatmeal Peanut Butter Chocolate Squares (GF)
Prep time
Cook time
Total time
The delicious combination of peanut butter and chocolate come together beautifully in these delicately sweetened oatmeal squares.
Author: Kelly
Serves: 1 pan (8x8)
Ingredients
- 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
Instructions
- 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.
Notes
Chocolate: you can use whatever brand and level of sweetness chocolate you like, including chocolate chips, etc. I tend to use chocolate bars (Ghirardelli). For this recipe I used 1 x 3.5 oz (100 g) 86% cocoa chocolate bar and 1.75 oz (50 g) semi-sweet chocolate bar (half the bar).
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:)
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:)
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/04/oatmeal-peanut-butter-chocolate-squares.html