Baked by Iris

Ingredients

For the base & clusters:

• 140g Rolled Oats
• 60g Almond Meal
• 1 tbs Chia Seeds
• 90g Peanut Butter (smooth or chunky)
• 60g Maple Syrup
• 20g Coconut Oil (melted)
• Pinch of Salt
• 1/2 tsp Vanilla Extract
• Pinch of Salt

For the chocolate topping:

• 150g Dark Chocolate
• 50g Smooth Peanut Butter
• Flaky Sea Salt

Instructions

1. Preheat the oven to 180°C (350°F). Line a 21cm x 11cm (8x4in) loaf tin with baking paper and set aside.
2. Blitz the oats in a food processor until a coarse flour forms.
3. In a small bowl, stir together peanut butter, maple syrup, melted coconut oil and vanilla extract until smooth and well combined.
4. In a separate large bowl, combine the coarse oat flour, almond meal, chia seeds, and a pinch of salt. Add the peanut butter mixture and mix until everything is evenly coated.
5. Scoop out 3 tablespoons of the mixture and set aside for your clusters.
6. Press the remaining mixture firmly and evenly into the prepared loaf tin – I find using your hands works best to get it compact and level.
7. Form the clusters by gently pressing the reserved mixture together on a small lined baking tray — use your hands to create small clumps.
8. Bake both the loaf tin and the clusters for 10–15 minutes, or until golden and fragrant. Remove from the oven and allow to cool slightly.
9. In a small bowl, melt the dark chocolate and peanut butter together (in short bursts in the microwave or over a double boiler) until smooth and glossy.
10. Pour the melted chocolate mixture over the cooled oat base, then scatter the golden oat clusters on top. Sprinkle with flaky sea salt. Chill in the fridge for a couple of hours, or pop it in the freezer for a quick set.
11. Slice into bars and enjoy! :)