Oat bars with pecans and chocolate chips

Ingredients

• 45 g (½ cup)rolled oats
• 50 g (½ cup)oat flour
• 40 g (½ cup)desiccated coconut
• 1.25 ml (¼ teaspoon)salt
• 2 flax eggs, made with 14 g (2 tablespoons) ground flaxseed and 90 ml (6 tablespoons) warm water; leave to stand for 15 minutesground flaxseed and warm water
• 60 ml (¼ cup)melted coconut oil
• 125 g (½ cup)natural almond butter
• 80 ml (⅓ cup)maple syrup
• 1.25 ml (¼ teaspoon)vanilla
• 130 g (¾ cup)chocolate chips
• 55 g (½ cup)chopped pecans, or other add-ins of your choice

Instructions

1. 1

   Prepare the tin

   Line a square baking tin or plastic container with baking paper.

2. 2

   Mix the ingredients

   Put the oats, oat flour, coconut and salt in a large bowl. Add the rested flax eggs, melted coconut oil, almond butter, maple syrup, vanilla, chocolate chips and pecans, then mix thoroughly.

3. 3

   Press and chill

   Transfer the mixture to the lined tin and spread it into an even layer. Press it down firmly, then refrigerate for a few hours, or preferably overnight.

4. 4

   Cut the bars

   Remove the set mixture from the fridge and cut it into bars.

What are oat bars with pecans?

Oat bars are a portable snack made by combining grains with a binder and cutting the set mixture into portions. This version has a European-style pantry feel, with oats and coconut alongside almond butter, maple syrup and chocolate.

The bars are chilled rather than baked. Flax eggs and nut butter help hold the mixture together, while pecans add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The oats, oat flour and maple syrup supply most of the carbohydrates, while almond butter, coconut oil, pecans and chocolate chips contribute much of the fat. Flaxseed, almond butter and pecans also contribute some protein. Balance a bar with fresh fruit or yoghurt if you want a more rounded snack.

The ingredients that bind the bars

Flax eggs: Ground flaxseed thickens as it rests in warm water for 15 minutes. Give the mixture that full resting time before adding it to the bowl.

Almond butter and coconut oil: These bring richness and help the mixture hold its shape when chilled. Stir the almond butter first if oil has separated in the jar.

Getting the mixture evenly combined

Dry ingredients: Mix the oats, oat flour, coconut and salt together first so the salt and flour are distributed throughout.

Add-ins: Fold in the chocolate chips and pecans only once the wet ingredients are in the bowl. Scrape around the base and sides so no pockets of dry flour remain.

Pressing and chilling

Even layer: Spread the mixture right into the corners of the lined tin, then press it down firmly. A compact, level layer is easier to portion neatly.

Chill time: The recipe calls for a few hours in the fridge, with overnight chilling as the preferred option. The bars are ready to cut once the mixture feels firm.

Choosing a tin and cutting

Tin size: A square tin gives the mixture straight edges, but a square plastic container can also be used as specified. The thickness of the layer will depend on the size of the container.

Clean cuts: Use a sharp knife and cut the chilled mixture into bars. If it feels too soft, return it to the fridge before continuing.

How to serve them

These bars work as a snack on their own or alongside fruit and a hot drink. For a more substantial break, serve one with yoghurt or a piece of fresh fruit.

Recipe notes & tips

• Let the flaxseed mixture stand for the full 15 minutes so it thickens before use.
• Use baking paper with enough overhang to help lift the chilled slab from the tin.
• Press the mixture firmly into the tin to help the bars hold together when cut.
• Chill overnight if you have time, as the recipe recommends.
• Wait to cut the mixture until it is firm and cold.

Variations

• Swap the nuts: Use another chopped nut in place of the pecans, as suggested in the recipe.
• Change the chocolate: Choose dark or milk chocolate chips to suit your preference.
• Add dried fruit: Mix in a small handful of chopped dried fruit with the pecans.
• Boost the coconut: Replace some of the chocolate chips with extra desiccated coconut.
• Make smaller bars: Cut the chilled slab into more pieces for smaller snack portions.

Common mistakes to avoid

• Skipping the flax rest: The mixture may not thicken properly; leave the ground flaxseed and warm water for 15 minutes.
• Leaving dry pockets: Oat flour can gather at the bottom; scrape and mix thoroughly before pressing.
• Pressing lightly: Loose bars are more likely to crumble; compact the mixture firmly in an even layer.
• Cutting too soon: A soft mixture may not slice cleanly; chill it for longer before cutting.
• Using an unlined tin: The set mixture can be difficult to remove; line the tin or container with baking paper first.

How to store

Keep the bars in an airtight container in the fridge. They are best kept chilled so they stay firm; allow a bar to sit briefly at room temperature before eating if you prefer a softer texture.

Frequently asked questions