For the last few months I’ve been making different variations of oatmeal bars to have as an easy breakfast. I wanted to test out a version with one of my must have pantry staples: tahini. I realized I don’t experiment enough with tahini, so decided go for it and boyyy was it worth it.
Tahini, a paste made of ground sesame, is super versatile- making it great for option for both sweet and savory dishes. It’s also a great substitute for nut butters for anyone who has nut allergies. I serve it Friday nights as a sauce to dip our veggies into, but the combination of sweetened tahini and chocolate just can’t be beat.
Tahini oatmeal bars are light and fluffy, and naturally gluten-free made with a blend of oats and almond flour. They’re sweet but not too sweet- just the right amount for when you need an afternoon pick me up, which nowadays is pretty much every day- anyone else?
You’ll need a few simple ingredients for these tahini oatmeal bars, which I guarantee you likely have in your pantry! I haven’t tested them with other nut butters, but think you should be able to if you don’t have tahini.
Be sure to grab a good quality tahini- there’s one linked in my shop page. You’re going to love this flavor combo and I can’t wait to hear what you think!
If you’re looking for other afternoon pick-me-ups, be sure to try out my Walnut Chocolate Chip Banana Bread!
Chocolate Chunk Tahini Oatmeal Bites
Ingredients
- 1 1/2 cups almond flour
- 1 cup quick-cooking oats. If using rolled oats, I suggest using 3/4 cup. I prefer the texture of quick oats for these!
- 1/2 cup + 2 tbsp pure maple syrup
- 1/3 cup tahini (sesame paste)
- 2 tbsp olive oil, or oil of choice
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chunks or chips
Directions
- Preheat your oven to 350 F.
- In a large bowl, whisk together the tahini, eggs, maple syrup, olive oil and vanilla.
- Mix in the almond flour, oats, baking soda and salt and stir until well combined.
- Fold in the dark chocolate chunks, reserving some to top.
- Pour the batter into a parchment lined 8 x 8 baking dish and top with remaining chocolate.
- Bake for about 25-30 minutes, or until a toothpick comes out clean. My oven took 25 minutes!
- Let cool for 5 minutes before slicing.
- Keep stored in sealed tight container on the counter for up to 1 week, or refrigerated for up to 2 weeks.
Yes I believe it should!
These are absolutely delicious! I can’t stop eating them, and I don’t have to feel so guilty about that. : )
So happy you enjoyed them!
where can you get kosher maple syrup? Thank you for those recipes. They look great!
many grocery stores have kosher ones! the Whole Foods 365 brand is OU kosher