Peanut Butter Oat Bars (GF option!)
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Makes 12
  • Prep time 20 minutes
  • Cook time 2 minutes
  • 80 g (2¾ oz/½ cup) pitted medjool dates
  • 100 g (3½ oz/1 cup) rolled (porridge) oats (use brown rice or quinoa flakes if gluten-free)
  • 90 g (3¼ oz/¹⁄³ cup) peanut butter
  • 1 ripe banana
  • 50 g (1¾ oz) butter, melted
  • 30 g (1 oz) dark chocolate (70%)
  1. Line a rectangular baking tin with baking paper.
  2. Place all of the ingredients except the chocolate in a food processor and blitz until the mixture comes together, scraping down the side as you go. The mixture should stick together when pressed with your hands. If the mixture is too dry, add water a teaspoon at a time. If it’s too wet, add an extra tablespoon of oats.
  3. Transfer the mixture to the prepared tin and press down gently so it’s evenly spread out.
  4. Place in the freezer for at least 1 hour to set. Once set, remove from the freezer.
  5. Roughly chop the chocolate and place in a heatproof bowl. Microwave for 30 seconds at a time, stirring after each time, until melted and smooth. Alternatively, use the double-boiler method on page 73.
  6. Drizzle the chocolate all over the chilled mixture and return to the freezer for a few minutes to set.
  7. Once the chocolate has set, carefully remove from the tin and slice into 12 bars. Store in an airtight container in the fridge for up to 5 days.
Recipe by Eat Pray Workout at