Salted Chocolate Oat Bars You’ll Never Want to Stop Eating
“Sometimes, the simple things are more fun and meaningful than all the banquets in the world …”
― E.A. Bucchianeri, Brushstrokes of a Gadfly
Each time I make these Salted Chocolate Oat Bars—or “Salty Oaties” as Frank calls them—I marvel at how something so simple can taste so indulgent.
I bet most of these ingredients, if not all of them, are already in your kitchen cupboard. And any that aren’t can easily be acquired inside The English Market including exceptional 70% dark chocolate chips from The Chocolate Shop, fragrant extra-virgin olive oil from The Real Olive Co., and the most flavourful Lebanese tahini from Mr. Bells.
In such a simple recipe the quality of each ingredient counts.
One more thing to love about this recipe: each ingredient is wholesome, something I eat in some form on a daily basis in the balanced diet I strive to follow. And when combined for these bars—indulgent? Yes. Guilt-inducing? Absolutely not.
You’ll find these bars are just as appropriate shared on the couch during movie night as they are presented on a plate as the final course of a dinner party.
I found the original iteration of this recipe on the website Oliveology. I was hooked by the words tahini, honey and dark chocolate—three foods on my desert island survival list. In my version, extra-virgin olive oil and flaky sea salt turn a combination that started off as heavenly into one that is sublime.
Salted Chocolate Oat Bars
- 140g Tahni
- 60g Honey (an herbal honey is really nice)
- 14g Extra-Virgin Olive Oil
- 100g 70% (or more) Dark Chocolate, chips or chopped pieces
- 60g Almonds, darkly toasted then chopped
- 200g Jumbo Oats
- Flaky Sea Salt
- Line a standard baking tray with parchment or a silicone baking mat.
- Set a thick glass bowl over a pot of gently simmering water. Add the tahini, honey, oil, and chocolate to the bowl and stir until everything melts together. (Or microwave this mixture in short bursts, stirring after every few seconds until melted).
- Remove the bowl from heat and stir in the oats and almonds.
- With very wet hands, press the mixture, spreading it into a big slab over the lined baking tray. Its final thickness is up to you, but I like to go quite thin. Clean your hands, then sprinkle a generous amount of flaky sea salt over the top. Use your hand to gently press the salt into the slab.
- The mixture will be quite sticky when first made. I like to refrigerate it for at least 4 hours if not overnight before breaking or cutting into brownie-sized portions. If you do end up with leftovers, they’ll keep covered in the fridge for several days.