Tahini & Maple Oat Bars


It's basically Christmas, right? Which, if you're in the southern hemisphere, means two things:

1) One day very soon it is going to be too hot to tolerate eating anything above room temperature, and

2) Once mid-December hits, you're inevitably going to have to deal with a couple of those drop-in-lifelong-friends-with-whom-you're-not-actually-interested-in-continuing-a-friendship, bearing gifts of miscellaneous chocolates, potted plants you don't really want, and candles that smell a little like toilet freshener.

Well, don't be unprepared! Make yourself a few batches of these glorious oat bars, and then you'll have a backup gift ready for even the most unexpected of blow-ins - although be warned, after trying the oat bars they may suddenly decide they want to amp your friendship up to the next level so they can eat them with you all the time. Then you're screwed.

On the other hand, if you get lucky and no one calls to wish you a happy Christmas (you Grinch, you) it means you have a delicious refrigerated snack all for yourself!



2 cups oats

1 cup pitted dates

1/4 cup maple syrup

1/2 cup almonds

1/2 cup hazelnuts (skinned)

1/2 cup pepitas

1/4 cup maple syrup

1/4 cup tahini paste

a pinch of salt

1/4 cup dark chocolate


Spread your oats on an oven tray, roast at 200˚ C until they’ve turned a golden brown (should take 5-10 minutes)

Spread your almonds and hazelnuts on another oven tray, roast these until lightly browned (should take another 5-10 minutes). Coarsely chop. 

Add the chopped nuts, pepitas and salt to the oats, mix until combined. 

Blend the dates in a blender until they resemble a squishy dough, break this into bits and rub it into the oat mixture until it’s well combined. 

Warm the maple syrup and tahini paste briefly in the microwave, and pour over the oats mixture. Mix thoroughly, then press into a dish lined with baking paper. Put in the refrigerator to cool for a few hours, then chop into bars. 

Melt the dark chocolate, dip the end of each muesli bar into the chocolate, then put on baking paper, and put back in the fridge to set.