My mama used to make chocolate orange oat bars for our school tuck break, they are delicious and filling and now I make up batches for me and my boyfriend to take to work as a snack item! It is much cheaper than buying cereal bars, and contains much less salt as well as no additives or palm oil. Chocolate orange oat bars are great because, like flapjacks, the oats provide slow release energy which in turn help to slow down the sugar release as well – so you have enough energy to get through your morning! (I sound like a cereal advert!)
These are quite dry in texture, so the addition of chocolate and orange icing adds a softer texture to the oaty base. What is it about chocolate and orange together that is SO good? I will happily demolish anything chocolate and orange flavoured! They do crumble a little, so don’t eat at your work desk…I discovered this the hard way, so many oats scattered across my keyboard now!
The amount made in the recipe below is ideal for 3 – 4 people, made in a 2lbs medium loaf tin (mine is 22cm/8 inches in length). If you need to double the recipe then a square 8.5 inch (22cm) tin is best, or you could always use two medium loaf tins.
Don’t tip the mixture into the tin and bake it as is, or all you will be left with is a crumby mess – you need to gently press it with a wooden spoon so it fills the tin – but don’t press it really hard or your chocolate orange bars will be like concrete once cooked!
Once cooled, pour over the icing and leave in the tray to set rather then lifting out of the tin to ice it, this way you get nice thick icing on the top, rather then it all running down the sides. Once the icing has set, cut into squares and store in an airtight container. These will keep for a few days.
If you liked these you may also like my Chocolate Cocoa Cookies (Egg Free) which also make a great, easy to make lunch box treat.
- 113g (4oz) Margarine
- 113g (4oz) Self Raising Flour
- 57g (2oz) Caster Sugar
- 85g (3oz) Porridge Oats
- 2 Rounded Teaspoons of Cocoa
- Pinch of Salt
- 113g (4oz) Icing Sugar
- 2 teaspoons of Cocoa
- 2 Dessertspoons of Orange Juice (or high fruit squash)
- Preheat your oven to 180'C.
- Place a large saucepan over a low heat and melt the margarine.
- Once melted, remove from the heat and add the caster sugar, cocoa, salt and oats.
- Mix well until combined. Add the flour, a bit at a time and keep mixing until combined.
- Bake in a greased lined medium loaf tin for 20 minutes.
- Remove from the oven and leave in the tin to cool.
- Once cooled, combine the icing sugar, orange juice and cocoa and mix. Taste and adjust quantities as preferred. Should be quite a thick glossy consistency.
- Pour over cooled oats, and smooth with a pallet knife or spatula.
- Leave to cool completely.
- Once the icing has set, cut into little bars and store in an airtight container.