The fun thing about these 5-ingredient walnut and tahini oat bars is you can eat them raw or baked. I’ve given you the baked version below, but you can also just blend and refrigerate before topping with chocolate.
Looking at all your comments on Instagram it seems like you are enjoying them both ways. I personally like the ease of the no-bake version but they are very good baked too so try them both ways and let me know in the comments which version you prefer!
The 5 ingredients to make walnut and tahini oat bars:
- Oats
- Walnuts
- Tahini
- Dates
- Dark Chocolate
I like to make them in an individual brownie tin. That way, there’s not cutting into slices and they have much crispier edges.
If you aren’t baking or don’t have an individual tin, you could just put in a larger tin and chop into smaller bars. Up to you.
They really are the loveliest treat and one of my most popular for good reason!
STORAGE & SHELF LIFE
- Fridge: Store them in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw for 5–10 minutes before eating or enjoy them straight from the freezer if you like a firmer texture
Recipe Tips
- These really need soft medjool dates. If your dates are really hard, try soaking in boiling water for 20 mins then draining fully.
- I use gluten free jumbo rolled oats for this recipe, however, any will do as you are blending them anyway.
- I like to use at least 70% cocoa solids in my dark chocolate.
- If tahini isn’t your thing then you can sub out for a nut butter – just keep the quantities the same.
If you enjoyed these walnut and Tahini Oat bars, why not try these:
Pistachio & Cranberry Oat Bars
Walnut and Tahini Oat Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients
- 1½ cups gluten free rolled oats (120g)
- 1 cup walnuts (110g)
- ⅓ cup tahini (80g)
- 1½ cups soft medjool dates pitted (200g)
- Pinch of sea salt optional
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- Handful of walnuts
Instructions
- Preheat the oven to 180C (160C fan) or 350F
- Add all the base ingredients to a food processor and blend thoroughly. It should be sticky and soft, if not add a tbsp of water and blend again.
- Divide into 12 pieces and press down into a mini brownie tin or cupcake tin and bake for about 20 mins. Allow to cool and harden.
- Melt the chocolate chips in a bowl over a pan of hot water and spoon on to each bar and top with a few more walnut pieces. Refrigerate to set the chocolate.
These are a perfect combination but difficult to stop at one!
Which type of rolled oats do you recommend for the recipe? Quick or old fashioned? I find it makes a difference in some recipes. Thank you.
Hi Joyce, I use old-fashioned oats.