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Chestnut and oat bars

I make oat bars all year round but adjust the ingredients to the seasons. These chestnut and oat bars are perfect for breakfast and as  afternoon snacks during the winter festivities. The bars are vegan, sugar-free, dairy-free and can easily be gluten-free if the appropriate oats are used. To make it more festive you can add some dried fruits, such as cranberries or mixed peels.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large ripe bananas
  • 1 apple grated
  • 1 Tbsp rapeseed oil
  • 1.5 cup rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ cup peeled and chopped chestnut cooked or roasted

Method
 

  1. Heat the oven to 180°C. Line a small (22x22cm) baking tin.
  2. Mash the bananas with a fork or blend them in a blender.
  3. Add the oats, grated apple, oil and spices. Mix well. Add more oats if needed. You should have a thick batter, but not a dough. Stir in the chestnuts. Let it rest until the oven warms up.
  4. Transfer the mixture to the tin, spreading it out evenly, then bake for 25 minutes.
  5. Leave it to cool in the tin for 10 minutes, then transfer it to a wire rack and let it cool completely.
  6. Cut it into bars or squares.
  7. Store the slices in a cake tin.