Oatees bars put a twist on a basic idea that I loved as a child – the Rice Krispie treat – with some wholesome add-ins for extra flavour and fibre (oats for fibre, dried fruit for sweetness, peanuts & peanut butter for protein and fat).
Originally posted in 2012, rejigged with some much needed new photos in 2018.
I’ve adapted these homemade cereal bars this from a stunning recipe on Mom’s Kitchen Handbook – Chewy, Chocolatey Cheerioats Bars. The recipe makes 25, roughly 100 kcal bars – perfect for a sweet treat.
I love bars for lunchboxes and snacks, grab my bars & cookies recipes for some inspiration, make for the week and enjoy on-the-go!
- 1 cup rolled oats
- ½ cup syrup
- ¼ cup brown sugar
- ¼ cup peanut butter (choose no-sugar, no-salt added option – I use chunky)
- 1 teaspoon vanilla extract
- 3 cups Oatees, or similar
- ½ cup dark chocolate chips
- ⅓ cup roasted salted peanuts
- ⅓ cup raisins or sultanas or cranberries
Spread oats in the bottom of a 18cm x 25cm baking or roasting dish and toast at 180°C in the oven until fragrant and lightly browned (about 15 minutes).
While the oats are toasting, melt the syrup, brown sugar and peanut butter in a small heavy-based pot – stir occasionally. Once the ingredients are melted, stir in the vanilla.
When the oats are done, remove from the oven and combine with the Oatees, chocolate chips, peanuts and raisins into a large bowl.
Lightly grease the bottom and sides of the same baking pan with non-stick cooking spray.
Pour the hot syrup over the cereal mixture, quickly mix the ingredients together to form one uniform lump.
Transfer immediately into the greased baking pan and use the spoon to press it down very firmly, filling out the entire pan. Once the mixture has cooled enough to touch, cover with wax paper and use your hands to press down the mixture further until it is one solid block.
Refrigerate for at least 30 minutes before cutting into 25 bars. Store in an air-tight container in the fridge.