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Oaty Bars by The Busy Thermie


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Ingredients

18 portion(s)

Oaty Bars by The Busy Thermie

  • 200 g rolled oats
  • 50 g Weetbix
  • 85 g wholemeal flour
  • 50 g Desiccated Coconut
  • 1 tsp baking powder
  • 50 g brown sugar
  • 100 g inverted sugar syrup, see recipe notes
  • 1 egg
  • 40 g Butter
  • 1 pinch salt
  • 100-150 g chocolate chips
  • 6
    25min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Add rolled oats and weetbix to the bowl, mill 5sec/sp7.
  2. Add wholemeal flour, salt, desiccated coconut,baking powder, and brown sugar to the bowl, mix 3sec/sp3.
  3. Add inverted sugar syrup, egg and butter to bowl, mix Counter-clockwise operation10sec/sp5.
  4. Add chocolate chips to bowl, mix Counter-clockwise operation 5sec/sp3.
  5. Press 55g of mixture into snack bar mould or add mixture to slice tray (28x18cm) and bake at 160 degrees for 12-15 minutes.
  6. When baking dont let the bars brown, keeping them soft and delicious. Allow the bars to cool completely before removing from the moulds or tray. Enjoy!
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Inveret sugar syrup gives more a uniform sweetness and softer, smoother texture. Inverted sugar syrup can be used in combination with other sweeteners to sweeten a variety of common foods, such as: ice cream, sorbet, gelato, jellies, fudge, ganache, taffy, soft-baked cookies, cakes, frozen cocktails and other iced beverages. Make a batch with the recipe below and store in the fridge for up to 6 months.

https://cookidoo.com.au/recipes/recipe/en-AU/r774676


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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