Peanut Butter Chocolate Chip Sprouted Oat Bars

Imagine a peanut butter cookie and a blondie having a wholesome, sprouted baby.
30 minutes
16 Servings
Enjoy with a cold glass of milk and a warm blanket.

These are nutritious enough to be served for breakfast, decadent enough to serve for dessert and filling enough to grab for an on-the-go snack! Sprouted oat flour lends the bars a delightfully rich texture, and it is naturally sweet tasting, so we could limit the sugar added to the recipe.

Sprouted oat flour is made from sprouted hulless oats; oats normally grow with an inedible hull that has to be removed, but hulless oats naturally grow without one, meaning we can keep all of the seed’s nutrients (like protein and fibre) intact. Our sprouted oat flour is 100% whole grain, naturally gluten-free and finely milled.

Our favourite way to eat these is slightly warm – stick them in the microwave for a few seconds until the chocolate chips are just starting to melt – but they’re great cold too. You can substitute semi-sweet or milk chocolate chips if you prefer (or whatever you have on hand), but you can find dark chocolate chips at pretty much any grocery store and they add an extra level of decadence. We formulated the recipe with smooth, runny natural peanut butter; if there is salt added, you may want to leave out the salt in the recipe.

Peanut Butter Chocolate Chip Sprouted Oat Bars

Imagine a peanut butter cookie and a blondie having a wholesome, sprouted baby.
Prep Time: 15 minutes
Servings: 16

What You'll Need:

  • 2 ½ cups Second Spring Organic Sprouted Oat Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • cup packed brown sugar
  • ½ cup smooth natural peanut butter
  • 3 tbsp cold unsalted butter
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup dark chocolate chips

How To Make It:

  • Preheat the oven to 350°F. Line an 8” square baking pan with parchment paper.
  • Combine oat flour, baking powder, baking soda and salt.
  • In a large bowl or stand mixer, cream together butter, peanut butter and sugar. Add vanilla and eggs and mix until incorporated.
  • Add the dry mixture to the wet and mix until a stiff dough forms. Fold in chocolate chips.
  • Add the dough to the parchment lined pan and press it firmly and evenly into the bottom. You can press a few additional chocolate chips into the top for extra pretty bars, but it's optional.
  • Bake 12-15 minutes, until a toothpick comes out clean. Transfer to a wire rack and allow to cool before cutting.

Notes

Extra delicious when served slightly warm - heat in the microwave for a few seconds until the chocolate chips are just starting to melt.
Once completely cool, store in an airtight container at room temperature.

Have you made this recipe? Tag @secondspringfoods and #eatsprouted

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email