Not everyone likes orange in baked goods, but the flavour pairs well with chocolate and cranberries. These Cranberry Orange and Chocolate Chunk Oat Bars have a subtle orange flavour, so even those who don’t think it should be mixed into baked goods will like these. They are not overly sweet, so you can get away with eating them for breakfast or a snack. If you are gluten free, you can try substitute in a gluten free flour instead of using the regular flour. Whilst I did not try that, because these are a dense bar, the flour should not change the texture.
Cranberry, Orange and Chocolate Chunk Oat Bars
- 1 flax egg 1 Tablespoon of ground flaxseeds mixed with 3 tablespoons of water
- 1 cup rolled oats
- 1 cup oat flour
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 1 tsp orange zest
- 1/4 Cup Plus 2 tablespoons coconut oil
- 2 tbsp orange juice
- 1/2 cup dried cranberries
- 50g dark chocolate
You will also need
- 1 8 inch butternut squash
- baking paper
- Preheat oven to 180°C and line a baking tray with baking paper
- Make your flax egg by mixing the flaxseed powder together with water. Set aside to thicken for about 5 minutes.
- In a medium mixing bowl, combine all the dry ingredients (oats, flours, salt, baking powder, sugar and zest). Set aside
- Place a frying pan on a low heat and melt the coconut oil. Pour the melted coconut oil and flax egg into the dry mixture and mix until fully combined.
- Fold cranberries and chocolate into the mixture
- Spoon the mixture into the prepared tray and spread out until it’s smooth and even. To make sure it’s pressed tightly, I like to cover it with a piece of baking paper and roll it down firmly with a glass (or a pastry roller if you have one)
- Bake for 18-20 minutes, until golden brown
- Allow to cool, then lift the bars out and cut into 12 bars. Store in an airtight container.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.