No Bake Chocolate Oat Bars only 3.6 grams sugar per serving
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 233.2
- Total Fat: 17.3 g
- Cholesterol: 20.6 mg
- Sodium: 86.2 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.1 g
- Protein: 4.2 g
View full nutritional breakdown of No Bake Chocolate Oat Bars only 3.6 grams sugar per serving calories by ingredient
Introduction
Low carb and medium fiber bar ok for diabetics Low carb and medium fiber bar ok for diabeticsNumber of Servings: 24
Ingredients
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No Bake Chocolate Oat Bars
1 cup butter
1/4 cup packed brown sugar
1 TBSP vanilla extract
3 tbsp flax seed
1/3 cup of oat bran
1 tsp cinnamon
2.5 cups quick cooking oats
.5 cup chopped peanuts
1 cup Sugar Free Hersey’s Chocolate Chips or Check the bulk section at local grocery; WINCO store for sugar free chips or wafers in Bulk
3/4 cup peanut butter fresh ground from Winco
Tips
Before chilling at some more melted chocolate & chopped peanuts on top for garnish
Also I tried it with a little coconut in the crust with almonds instead of peanuts! It was yummy!
If you don't want to add Flax or Oat bran add more oats.
Directions
Grease a 13x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats and chopped peanuts then flax seed , cinnamon and oat bran. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Serving Size: 24 2 X 2 inch pieces
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats and chopped peanuts then flax seed , cinnamon and oat bran. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Serving Size: 24 2 X 2 inch pieces