These delectable no-bake oat bars are packed full of seeds, peanut butter, raspberries and white chocolate. Perfect if you’re looking for an easy recipe that doesn’t require using an oven on a hot day!
Ingredients (16 squares):
2½ cups oats
2/3 cup raw, shelled pumpkin seeds
2/3 cup vegan white chocolate chips
1/3 cup frozen raspberries
3/4 cup + 1 tablespoon peanut butter
1/4 cup + 2 tablespoons vegan butter
1/2 cup maple syrup
Utensils: 8x8in baking tin | parchment paper | large bowl | saucepan | metal spoon
Line an 8x8in baking pan with parchment paper.
Add the oats, pumpkin seeds and white chocolate chips in a large bowl and mix together well.
In a saucepan, melt over medium heat the peanut butter, vegan butter and maple syrup until it starts to bubble – stir continuously. Then pour the peanut butter mixture over the oats and mix really well with a metal spoon.
Transfer half the mixture into the lined baking tin and press down firmly making it as even and compact as possible then evenly distribute the raspberries on top of the mixture – crush each one with the back of a spoon to flatten slightly.
Top with the remaining oat mixture and press down firmly making it as even and compact as possible.
Chill in the freezer for an hour before cutting into the 16 squares and then store in the fridge.