Oat bars with salted caramel centre

Inspiration for this recipe came from a particular craving that i had . I didn't feel like my usual chocolate theme( i know i was surprised too) but instead felt some some rich, creamy caramel in somewhat of a soft oat cookie crumble. The texture of this cookie is some-what crumbly, but still maintains its moist texture. Crispy on the outside, while soft and gooey on the inside this is definitely a must try.

This is a wonderful breakfast option, especially if you are not a fan of old fashioned 'oats in a bowl' or simply need an on-the-go healthy breakfast. I personally love it served warm, while that salted caramel gooey centre oozes out.

refined-sugar free✔gluten-free✔high fibre✔ vegan ✔ whole-foods friendly✔

Ingredients:

For the salted caramel filling:

20 soft medjool dates ( if they are hard, i strongly suggest soaking them in some hot water)

1 teaspoon tahini

pinch of himalayan pink salt

water/ almond milk

For the oat bars

1 cup oats ( i used gluten free rolled oats)

1 cup oat flour

1/2 cup almond flour

1/2 cup coconut oil

3 tbsp nut butter of choice

1/2 tsp vanilla extract

4 tbsp maple syrup/honey

10 soft medjool dates

Method:

1.Preheat oven to 180°C. Line a brownie tin with some baking paper and set aside

2. In a food processor blend all ingredients for the salted caramel filling and add enough water/almond milk so all ingredients can blend with ease. Once done, place in a bowl and place it in the fridge.

3. In a food processor blend all ingredients for the oat bars except for the oats. Once completed, add in the cup of oats and stir into the mixture by hand. If the mixture is too dry, add a bit of almond milk/or water until it forms a crumble-like consistency.

4. Divide the mixture in half and place the first half into the brownie tin. Spread it out evenly and push it down with a spoon. Then take your salted caramel filling and spread it on top of this first layer. Spread it out evenly until it covers the first layer completely. Now take your second half of the oat bar mixture and place it on top of the salted caramel filling, covering it completely and once again gently patting it down with a spoon. The salted caramel filling should be completely hidden.

5. Place in the oven and bake for 25 mins or until golden brown.