Lunchbox time is upon us once again after half term, and it is often a struggle to come up with snacks that are not filled with nuts: although we eat a variety of nuts at home, of course they can’t be taken to school because of nut allergies in other children. These oat bars don’t use a huge amount of sugar (well- compared to a biscuit or cookie they don’t) and are packed full of oats and a little rice flour. If you fancy upping the white chocolate content to 100g, I don’t think this would be a bad idea. I was attempting to be restrained in my use of 50g- that is all!
I know I have made cookies with similar ingredients a few months back- these are far more virtuous.
Makes 10 squares
Preheat oven to 180 degrees Celsius
200g rolled oats
50g brown rice flour
60g light brown soft sugar
100g salted butter
2 tbsp groundnut oil
2 tbsp maple syrup
1 tsp vanilla
5g dried raspberries
50g white chocolate, chopped
Slight squeeze orange juice
Zest of an orange
Line a 10cm x 20cm tin (or similar) with baking parchment- allow the parchment to come up the sides so that it is easy to lift out after baking.
Whizz 100g of the oats to a fine grain using a hand-held blender or similar appliance. Mix with the other 100g of oats and the rice flour.
Melt the butter, sugar, syrup and oil over a gentle heat. Add this melted mixture to the oat and flour mix, and then add the rest of the ingredients and mix well. Press into your lined tin, and bake for 15-20 minutes or so. They must be a light golden brown on top. Remove, allow to cool for at least 10 minutes before chopping into slices or squares.