Chunky Vegan Oat Bites, a simple vegan bake that uses wholesome ingredients, and is vegan, but most importantly tastes delicious!
I’d been thinking about something to bake during lockdown in the UK that would use what ingredients I had readily available in my store cupboard, oils and spreads were getting low, it had to be something without butter or oils. This turned out to be the perfect bake to use my store cupboard ingredients and not much sugar which was a bonus. Some ingredients are optional such as the dairy free chocolate chips and chocolate drizzle topping, tasty ingredients to add are raisins, banana chips, flaked almonds, dried cranberry, or any kind of trail mix. The ingredients are whole-meal and the bites are chewy and delicious. I cut them into small bites and put them into a sealed container to keep them fresh for a couple of weeks in the fridge, if you can resist them for that length of time. They are at first sight similar to a flapjack but in fact, although they share a similarity, taste and bake differently and with the plus factor of containing no dairy, much less sugar and have lots of wholesome goodness, these chunky vegan oat bites have a mountain of taste and you will find them becoming a favorite bake to experiment with.
Preparation time: 15 mins
Cook time: 20 mins
Total Time: 35
Makes roughly 18 – 20 bites
Calories per bite: 100
100g / 4oz Dark brown sugar, or other brown sugar can be substituted. Less sugar can be used or substitute with Coconut sugar.
127 g/ 5oz Whole-meal flour.
250g/9oz Good quality, Crunchy or Smooth peanut butter. I like to choose a product without palm oil.
80g /3oz Rolled oats. (I use organic old-fashioned style rolled oats, chunky in texture, steel cut are better if you can get them, or use whatever type of oats you have. Rolled oats or old-fashioned oats absorb more water and have a flat texture after rolling, they cook faster. Steel cut oats are chopped and have a rougher texture and more fibre, they are chewier.)
1 teaspoon Baking Soda.
¼ Teaspoon salt.
120ml /4fl oz Milk. I use Almond milk but use the variety you prefer.
100g/ 4oz Dairy free chocolate chips, or whichever you prefer.
70g/3oz of your choice, raisins, dried cranberries, nuts, trail mix, chopped apple, mashed banana etc.
100g/ 4oz chocolate for a drizzle topping if required.
Heat the oven to 180c / 350f electric, Gas Mark 4
Line an 8×8 inch baking tin or dish with non-stick/ parchment paper, and lightly oil it to prevent sticking.
Now put the peanut butter and sugar into a mixing bowl and combine until light coloured using a mixer with a paddle type adapter if you have one, taking 3 – 4 minutes. I mix mine manually which takes a little longer.
Add the flour, oats baking soda and salt now on a medium speed setting if using a mixer. I use a medium to hard setting on my hand mixing elbow, using a wooden spoon and plenty of energy. 😉
The dough at this point is thick and slow to combine, so the milk is now added slowly to form a workable dough adding gradually until the mixture is more combined and pliable.
Fold in the chocolate chips and dried fruits or nuts combination, using a wooden spoon or your hands, pushing everything together evenly.
Once all ingredients are mixed well, push the dough carefully into the prepared tin, making sure it is pressed into the corners and lays flat and even.
Bake for 15 – 20 minutes until nicely set and golden in colour.
Once cooled fully it is time to add a topping if you prefer one. I melted 100g of Dark dairy free chocolate and drizzled it over the finished vegan oat bake and cooled again before cutting into bite sized pieces of deliciousness. Another option is to melt the 100g of chocolate with a tablespoon of peanut or almond butter.
There are lots of different options for the ingredients to adapt this recipe, but whatever you decide to add to personalize these vegan oat bites, I hope you have a fun time baking them and I’m pretty confident you and your household will enjoy eating them.