Chocolate cream oat bars

Chocolate cream oat bars with quark, oats, cocoa, honey and coconut oil – creamy, chocolatey and handy as a sweet snack from the freezer.

At a glance

• Serves 5
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 188 kcal per serving
• Protein: 8 g
• Fat: 8 g
• Carbs: 21 g

Ingredients

• 150g quark
• 100g rolled oats
• 50g cocoa powder
• 2 tbsp honey
• 2 tbsp coconut oil

Method

You’ll need: chopping board · knife

1. Stir the coconut oil, honey and cocoa powder into a smooth chocolate mixture. Make sure there are no dry lumps of cocoa left.
2. Spread part of the chocolate mixture into small moulds or a tin lined with baking paper. Chill until the layer is firm.
3. Stir the quark with a little honey until creamy and fold in the oats. The mixture should be compact but still easy to spread.
4. Spread the quark mixture over the firm chocolate layer and press it down evenly. Spread the remaining chocolate over the top as a final layer.
5. Chill or freeze the bars again until everything is properly firm. Then cut them into pieces or turn them out of the moulds.
6. Before eating, let the chocolate cream oat bars soften briefly so the middle is creamy and the chocolate isn't too hard.

Good to know

If you're after something cool, chocolatey and satisfying, these bars are just right. The texture sits somewhere between dessert and snack – and that's exactly what makes them so good.

Swaps

Quark → skyr (more protein, similar creamy texture) | honey → date paste (more natural sweetness plus a little fibre) | coconut oil → ghee (different fat profile, fuller flavour) | rolled oats → buckwheat flakes (naturally gluten-free, depending on the product)

Allergens

Contains milk. Oats generally suit children well – for small children, offer suitable portions because of the texture and sweetness; in pregnancy the ingredients are fine as long as the quark is fresh and properly chilled. Contains: gluten (oats).