Healthy Oat Bars with Date Caramel (Slow Cooker Recipe)

Oat slice with date caramel topping on a white cooling rack.

5 from 2 votes

Healthy Oat Bars with Date Caramel (Slow Cooker Recipe)

These are healthy oat-based bars with cacao nibs topped with sweet date caramel. Ideal for healthy snacks and lunchboxes. Baked in the slow cooker or oven.

Course Baking

Cuisine Slow Cooker

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings

Calories 300kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

50 g coconut oil
40 g light brown sugar
1 large egg
1 tsp vanilla bean paste
50 g self-raising flour
100 g oats
50 g cacao nibs

For the date caramel:

100 g chopped Sayer dates
water
1 tsp vanilla bean paste

UK Measurements - US Measurements

Instructions

First start your date caramel. Put your chopped dates in a small bowl and cover with a little cold water. Leave to soak until soft (it won't take long). Then drain most of the water, add the vanilla bean paste, and use a hand blender to blend until smooth.
100 g chopped Sayer dates, water, 1 tsp vanilla bean paste
In another bowl, cream together the coconut oil and light brown sugar.
50 g coconut oil, 40 g light brown sugar
Add the egg and vanilla bean paste, and beat well.
1 large egg, 1 tsp vanilla bean paste
Stir in the flour, oats and cacao nibs and mix well.
50 g self-raising flour, 100 g oats, 50 g cacao nibs
Line the base of your slow cooker pot with baking paper, and press the mixture into the slow cooker pot.
Put some kitchen towel under the lid to stop drips, put the lid on, and cook on high for approx 1.5 hours or until starting to brown round the edges and firm in the centre.
Remove from the pot using the edges of the baking paper to pull it out and let the oat slice cool on a rack.
When cool, spread the date caramel on top and slice into pieces.

Notes

Slow Cooker Size

3.5 litre round slow cooker used. It will also work in a larger slow cooker.

Oven Method

If you don't use a slow cooker this can be baked in the oven. Bake for 20-25 minutes at 180°C / 350°F or until golden brown.

Variations

There are lots of tasty ways to adapt this recipe:

replace cacao nibs with chocolate chips
add a handful of chopped nuts such as hazelnuts, walnuts, almonds in with the oats for crunch
add a handful of raisins, sultanas or chopped apricots for additional bursts of sweetness
add a little peanut butter in with the caramel to make peanut butter date caramel
drizzle peanut butter (thinned with a little milk) or white chocolate over the top to make it look more bakery style

Storage

Keep these oat bars in an airtight container for 3-4 days.

Nutrition