How do I get the oat layer crispy?

The oat layer is baked in a preheated oven at 340 degreesF for 20 minutes, ensuring a golden, firm base for your bars.

What kind of oats should I use for this recipe?

The recipe specifies using gluten-free oats for the base layer, ensuring the bars are suitable for those with gluten sensitivities.

Can I substitute the agave syrup?

The recipe uses agave syrup in both the oat layer and the homemade chocolate for sweetness and texture. While substitutions might alter the final product, maple syrup is a common alternative in similar vegan recipes.

How should I store these caramel and coconut oat bars?

After pouring the chocolate, sprinkle with coconut and refrigerate the bars to set the chocolate and keep them fresh.

Is the chocolate topping difficult to make from scratch?

No, the homemade chocolate is simple, requiring only coconut oil, agave syrup, and cocoa powder heated and whisked together until melted and smooth.

2K Views 9 years ago

Caramel and Coconut Oat Bar With Homemade Chocolate
[Vegan]

Name: Caramel and Coconut Oat Bar With Homemade Chocolate [Vegan]
Cook time: 20 min
Yield: 4 servings
Ingredients: For the Oat Layer; 2 tablespoons of peanut butter; 2 tablespoons plus 2 teaspoons of coconut oil; 2 1/2 tablespoons agave syrup; 1 1/2 cups plus 2 1/2 tablespoons of gluten-free oats; 3-4 tablespoons desiccated coconut; 4 tablespoons coconut oil; 2 1/2 tablespoons of agave syrup; 1 tablespoon cocoa powder

RC By: Rachel Clarke

Author Bio

I'm Rachel, an idealistic British ex-art student with a passion for all things food, a... Read More

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Caramel and Coconut Oat Bar with Homemade Chocolate

Close-up of vegan caramel and coconut oat bars, topped with a glossy homemade chocolate layer and sprinkled with desiccated coconut, cut into squares on a serving plate.

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Caramel and Coconut Oat Bar With Homemade Chocolate [Vegan]

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Ingredients You Need for Caramel and Coconut Oat Bar With Homemade Chocolate [Vegan]

For the Oat Layer

2 tablespoons of peanut butter
2 tablespoons plus 2 teaspoons of coconut oil
2 1/2 tablespoons agave syrup
1 1/2 cups plus 2 1/2 tablespoons of gluten-free oats
3-4 tablespoons desiccated coconut

For the Chocolate:

4 tablespoons coconut oil
2 1/2 tablespoons of agave syrup
1 tablespoon cocoa powder

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How to Prepare Caramel and Coconut Oat Bar With Homemade Chocolate [Vegan]

Preheat the oven to 340°F.
Measure out the oats and peanut butter and set it aside. Put the oil and agave in the saucepan and let it boil for 30 seconds. Remove it from the heat and quickly whisk in the peanut butter.
Stir in the oats and coconut and spoon the mixture into a 2-pound loaf tin. Bake it in the preheated oven for 20 minutes.
While the oat layer is cooling place the oil and agave in the saucepan and heat them until they’re melted.
Whisk the cocoa powder in and pour the chocolate mixture over the oats. Sprinkle with desiccated coconut and refrigerate.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.