I know these whole hazelnut and molasses oat bars look chocolatey, but the oats here have been stained by the black strap molasses.
What I like about the look of these Oat bars is that they just shout out autumn to me - my favourite season.
These are not the sweetest of Oat Bars that you'll ever eat, but it still has texture, flavour, bite and chew. I have to admit I was lazy and that is the reason my hazelnuts went in whole, but I liked the crunch. You can if you so wish, chop it up.
I am sharing a slice of this Whole Hazelnut and Molasses Bar with Bake Fest this is link to event announcement and hosting schedule; and Karen of Lavender and Lovage for this month's Tea Time Treats' . This month Karen has chosen Flapjacks, Oats and Traybakes as the theme.
Whole Hazelnuts and Molasses Oat Bars
Makes about 10 slices or more depending on how you cut it
250g rolled jumbo oats
120g whole hazelnuts, lightly toasted in the oven
120g currants (or raisins)
2 tablespoons plain flour
11/2 tablespoons golder caster sugar
1 teaspoon cinnamon powder
2 tablespoons black strap molasses
150ml hot water
Preheat oven to gas mark 4/180oc.
In a large bowl, combine all the dry ingredients, Ina jug measure out the hot water and then stir in the molasses. Then pour into the dry and stir well to combine until well coated. Then spread out into a baking tin, lined with baking parchment paper. Bake for 15 minutes on top shelf.
Allow to cool, before slicing.