Just a quick post from me today as it is nearing the end of the school holidays and we are trying to savour these last few days! The summer holidays seem to fly by in a flash sometimes, although it does seem a long time since the last day of term and we have done plenty of activities.
I found a bag of porridge oats in my cupboard which has been there a while and decided to bake with it. I decided to make another version of my slow cooker oat bars, which I’ve previously made in cinnamon and raisin and mango and pumpkin seed variants.
These slow cooker chocolate oat bars were of course a favourite with my kids, and my three year old enjoyed measuring out the ingredients and mixing with me too. We also used up an Easter chocolate rabbit that must have been missed somehow earlier in the year!
While I am a fan of baking in the slow cooker, I am sure you could also bake this in a normal oven of course. I’d check after 20 minutes or so at 180 degrees.
Slow cooker chocolate oat barsPrint Rate
- 75 g butter softened
- 80 g caster sugar
- 1 egg
- 180 g oats
- 2 tsp baking powder
- 70 g plain flour
- 30 g cocoa powder
- 2 tsp honey
- 50 g chopped dates or raisins
- 75 g milk chocolate broken up
- Cream together the butter and the sugar and then add the egg and mix well.
- Add the oats, baking powder, flour and cocoa powder and combine.
- Finally, add the honey, dates and chocolate and mix well.
- Lightly grease your slow cooker post.
- Line your slow cooker pot using baking paper or a large cake case.
- Press the mixture into the baking paper or cake case, place the slow cooker lid on and cook on high for approx. 1.5 hours.
- When firm, remove from the slow cooker using the edge of the baking paper or cake case to pull it out.
- Leave to cool and harden fully.
- Cut into slices/triangles and serve.
- The time required really depends on your slow cooker and whether it runs very hot ot not, so keep an eye on it and check for burning regularly.
- I used a round 3.5 litre slow cooker for this recipe.
Linking up with We Should Cocoa from Tin and Thyme, thanks to Choclette for accepting my very late entry!