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- Dish type
- Cake traybakes
This is a quick cake traybake that is easy to make, and big enough for a crowd. No icing is required, as the chocolate chips and walnuts are sprinkled over top.
82 people made this
- 420ml boiling water
- 80g porridge oats
- 220g dark brown soft sugar
- 200g caster sugar
- 110g butter
- 2 eggs
- 225g plain flour
- 1 teaspoon bicarbonate of soda
- 1 tablespoon unsweetened cocoa
- 1/2 teaspoon salt
- 170g plain chocolate chips
- 60g chopped walnuts
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
- Add sugars, butter and eggs. Mix well.
- Add flour, bicarb, cocoa and salt. Blend.
- Pour into greased and floured swiss roll tin. Top with chocolate chips and chopped nuts.
- Bake in a preheated 180 C / Gas 4 oven for 20 minutes. Cool and cut into slices.
Reviews & ratingsAverage global rating:(98)
Reviews in English (81)
Liked the idea of oats with chocolate cake but this was a real disappointment. The texture was unpleasant and none of the family enjoyed it, I'm afraid.-22 Jan 2013
Thanks Cathie we loved it and we added an extra 70 g of butter too made it extra rich-27 Apr 2016
Double Chocolate Oat Cookies
Chewy and chocolatey, these Double Chocolate Oat Cookies are a great recipe to keep on hand when you want something a little different than the traditional chocolate chip cookie.
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Oaty base and topping.
So let’s start with the buttery base. It’s a very simple combination of butter, oats a little light brown sugar. A few sunflower seeds, for added crunch, a little ground cinnamon for spicy warmth and a touch of orange juice to help bring the whole mixture together.
The topping is made of the same mixture, making these sticky date oat slices even easier to make. So everything can be mixed in one bowl, also meaning fewer dishes which is a major bonus for me! I hate dishes…
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
- 1 cup LAND O LAKES® butter, softened (do not use margarine)
- 1 cup sugar
- ½ teaspoon vanilla
- 4 large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product
- ½ cup sweetened whipped cream
- ½ tablespoon Chocolate curls
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
In 1-quart saucepan, melt chocolate over low heat cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
Add eggs 1 at a time, beating on high speed 2 minutes after each addition beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
Chocolate Oat Slice Recipe
One of the few things I don’t bake are Anzac biscuits much to my husband’s disgust. I feel it’s best to leave the Aussie traditional cooking to the born and bred amongst you. But now I feel kind of sad that I haven’t made them as I have just discovered that it’s not just Anzac biscuits my husband is obsessed with but all treats made with oats and I know this because this Chocolate Oat Slice was DEVOURED. And that says a lot because he is on a diet (having lost 25kgs now) and he has been extremely restrained the last few months a little bite of this, a tiny smidgeon of that, a “no thanks I won’t eat that”. Like seriously restrained, he is basically surviving on fruit and muesli bars throughout the day and just protein and vegetables for dinner. He will politely try my baking and then the rest gets given to friends, neighbours and family. But he was having NONE of that with this slice. He claimed it all.
In fact, he was so excited about it when he learned there were sweet oats on the base that he didn’t want to wait for it to cool down (so I put it in the fridge to appease him) and then he still poked his big fingers in there and scooped some out which made it rather difficult to slice and photograph but I did manage to salvage some pieces. And while I was slicing it up he claimed ownership to every off-cut that I was putting to the side. Mine, mine, mine LOL. Folks, we have a winner with this slice. Chewy and delicious oat base with a gorgeous fudgey chocolate topping made with sweetened condensed milk, dark chocolate and walnuts! Oh, and it makes a LOT. Two whole slice trays full, so lots to share!
2 cups (440g) brown sugar
250g unsalted butter, melted
2 eggs, lightly beaten
2 tsp vanilla essence
2 cups (300g) self raising flour
3 cups (270g) oats
30g butter, extra
300g dark chocolate, chopped
395g sweetened condensed milk
1 cup (110g) chopped walnuts
2 tsp vanilla essence, extra
Pre-heat oven to 180C/160C fan-forced/350F.
Line two 18 x 28cm slice trays with non-stick baking paper.
Mix the brown sugar, melted butter, eggs and vanilla together in a large bowl, then stir in the flour and oats. Divide between the two trays and press down to spread out and flatten.
Place the remaining butter, chocolate and condensed milk in a small saucepan and gently heat, stirring until melted and smooth. Add the extra vanilla and walnuts and stir through and divide in half over the two trays.
- 100g/3½oz butter
- 100g/3½oz jumbo oats
- 100g/3½oz rolled oats
- 450g/1lb dark chocolate, 72 percent
- 150ml/5fl oz double cream
- 150g/5½oz dried cranberries
- 150g/5½oz dried cherries
- 150g/5½oz crystallised ginger, chopped
Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries, cherries and ginger to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes.
Ingredients and procedure
All you need to make these delicious tiles are 6 simple ingredients :
- dates – which are great for making raw desserts, as they are very soft and are a great binder, as well as naturally very sweet, so there is no need to add others sweeteners into desserts that contain a lot of dates,
- oats – contain a lot of protein and antioxidants that strengthen the immune system. Oats are a great ingredient, perfect to replace flour, as they provide a long feeling of satiety, but they have a lot of other healing effects, you can also replace them with gluten-free oats if you avoid gluten,
- chopped almonds – are an exceptional source of healthy fats and contain a huge variety of vitamins and minerals that our body needs,
- flax seeds – a perfect source of omega-3 and omega-6 fatty acids,
- cocoa powder – for the perfect chocolate flavour and
- chocolate drops – we use dark chocolate drops, because dark chocolate is low in sugar and has a lot of health benefits.
Although the bars are ready in just a few minutes, it is good to soak the dates before starting. We usually soak them in lukewarm water overnight to become soft and easier to mix. However, if you don’t have a lot of time, you can also soften them by soaking them in hot water for at least half an hour.
Rinse the soaked dates, pour off the excess water and mix into a smooth cream with a stick mixer. Add oats, chopped almonds, flax seeds, cocoa powder and chocolate drops and mix well and place on a foil and shape into a rectangle, wrap in foil, and place in the fridge for a few hours or overnight to harden, then cut it into 5 bars and store in fridge.
For all oat bar lovers, we also have recipes for oat bars with fruit and oat bars with apples . And if you like raw desserts, check out the recipes for raw strawberry balls , fresh apple balls and raw strawberry bars.
How to Make Vegan Chocolate Sauce
The pure, simple genius of this chocolate sauce is why I chose it over all the other recipes in the book as the one I wanted to share. I mean, look at it! How can you not want to keep a jar of this heavenly sauce in the fridge at all times. And when chilled it's like a fudge spread. This recipe has instantly become my go-to chocolate sauce.
To make it all you need is a small saucepan, a whisk, about 10 minutes, and these 4 ingredients:
- Cocoa powder
- Vanilla extract
- Maple syrup
- Oat milk (see the Notes section of the recipe for instructions on making your own)
Just stir everything together in the pan. Simmer for about 2 minutes, and you'll see the natural starch of the oat milk beginning to thicken and get ultra creamy. And that's it!
Serve the sauce warm or room temperature. And here's a little perk you might enjoy versus sauces that are made with added saturated fats. this one doesn't harden as it cools. In fact, it's fantastic straight out of the fridge the next day! The consistency becomes more like a caramel sauce but with the flavor of deep, dark chocolate pudding. It's ridiculous.
Also, feel free to add a pinch of salt to the pot. Next time I might try it with a bit of smoked sea salt.
Separate eggs. Beat egg whites and 1 pinch of salt with a hand mixer until stiff.
Beat yolks with 100 grams (approximately 1/2 cup) of sugar and 2 tablespoons hot water until very creamy.
Mix and sift flour and cocoa. Alternately combine whipped egg whites and flour mixture with the egg yolk mixture.
Line a baking sheet (30 x 40 cm) (approximately 11 x 16 inches) with parchment paper. Spread the dough on the paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection oven 350°F) on the 2nd rack from the bottom for 12 minutes. Invert baked cake on a rack and allow to cool.
Remove parchment paper from cake. Drizzle orange liqueur over cake. Cut cake lengthwise into 3 strips. Rinse raspberries, drain in a sieve and reserve.
Brush surface of the cake slices with raspberry jelly.
Place cake slices on top of each other. Place the raspberries on top.
Preparing glaze according to package directions, and combine with grape juice and remaining sugar. Drizzle over the raspberries. Chill for 2 hours, then cut cake into slices.
Silky Oat Dipped French Toast with a Coconut Chocolate Whip
My favorite breakfast while growing up was French toast. I can still taste it today. When Karuna asked me to create a recipe for their new (and OMG super delicious!) Silky Oat Beverage - I knew it was time to re-create mom's famous breakfast.
The creaminess from the oats and the comforting flavor of banana, lends itself to a perfectly indulgent French Toast that's actually quite health promoting!
I hope you like this as much as I do!
- 1 can of refrigerated full-fat canned coconut milk (refrigerate overnight)
- 3 tablespoons powdered monk fruit sugar*
- 2 heaping teaspoons cacao powder
- 2 teaspoons Karuna Silky Oat
- 1 loaf bread of choice (I used artisan sourdough, cut into big thick slices)
- Maple syrup
- 1-2 bananas
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Mix the batter together well in a wide mixing bowl.
The name of the game here is low and slow. I don't use any oil, and getting that nice cook (not burnt) will take a few minutes.
Slice the bread and soak each side in the batter - up to a minute on each side for big, thick slices.
Place the bread on the skillet and allow to cook for at least 3 minutes. I was a little more successful at the 4 minute mark. As the bread cooks and becomes crispy, it will loosen from the pan - hang in there.
Transfer the bread to the parchment lined pan. When you have cooked all the slices on the skillet, place them in the oven for about 10 minutes to get that added crispiness along the edges. (This is an optional step.)
Carefully open the chilled canned coconut as you don't want to mix the liquid on the bottom of the can with the firmer (or solid) coconut on the top. Scoop out the solid coconut and add to a small mixing bowl. Add the powdered monk fruit sugar, cacao powder and Silky Oat beverage. With a hand mixer, mix on high for a few minutes, until thick, light and airy. If your coconut did not become solid in the fridge, and you are looking for that fluff, add a teaspoon at a time of tapioca powder while mixing. You might use up to about 3 tablespoons and that's ok. Otherwise you will have a really thick and creamy mixture that is equally delicious on your French toast.
Start stacking your toast, dollop the Coco-chocolate, add sliced bananas and a drizzle of maple syrup if you'd like. Enjoy!
*Powdered Monk Fruit- simply blend regular monk fruit sugar in a blender or spice grinder.
Here’s a link to all the kitchen wares I use in classes and in the PLANT-BASED QUICK COOKING SHOW series. The Amazon link provides the Center for Plant-based Living a small commission for items sold, however the prices are not increased to compensate for this. Thank you so much for your support!