Another recipe from me! This one is super-easy, quick and a hit with the kids (and my husband!). Dare I say it, I think that these biscuit bars taste a lot like Hobnobs, minus the chocolate (a much-loved shop-bought sweet oat biscuit for those of you outside of the UK).
This recipe is based on one that I saw on the fabulous You Tube channel for JessBeautician – she makes delicious vegan meals and snacks. I highly recommend you check out her channel if you like plant-based food. These biscuit bars are dairy-free and can be gluten-free too (if you ensure you use gluten-free oats).
As some of you may know, I follow the Overcoming Multiple Sclerosis programme to try and keep myself as healthy as possible. As this recommends that MSers avoid coconut products (due to its high saturated fat content), I decided to omit the coconut oil that Jess uses and replace it with almond butter, which resulted in these beauties:
Oaty Biscuit Bars
1/3 cup almond butter
1/3 cup maple syrup
1 1/2 cups oats
Just melt the almond butter and maple syrup together on the stove-top until it is as smooth as possible, then stir the oats in and mix until they are well-covered in the nutty, sweet mixture.
Press the mix into a bread loaf pan, lined with baking paper and cook for approximately 20-25 minutes in a oven that had been preheated to 180c/350f/gas mark 4.
Let cool in the tin, then chop into bars (I got 8 bars out of this mix). It’s that easy!
I give these to my kids for a snack, whilst I love to duck like a biscuit into tea. I’m sure you can add extras to the mix before pressing into the tin – raisins and/or chocolate chips would be amazing I’m sure. And, of course, for those chocolate Hobnob lovers out there, you could try drizzling the top with melted chocolate too.
Now, excuse me whilst I go and stuff my face.