Fudge Oatmeal Bars


Fudge Oatmeal Bars



130g  flour  

90g rolled oats

45g brown sugar

1/4 teaspoon baking soda

60ml rapeseed oil

2 tablespoons of melted unsalted butter


100g  flour  

200g granulated sugar

80g unsweetened cocoa

90g packed brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

80ml evaporated milk

1 tablespoon instant espresso granules

3 tablespoons rapeseed oil

3 tablespoons melted butter

1 teaspoon vanilla extract

2 large eggs, lightly beaten

75g chocolate chips


Preheat oven to 180°c / 350°f.

To prepare crust, combine flour, rolled oats, brown sugar and baking soda in a medium bowl. Add rapeseed oil and 2 tablespoons butter; mix until crumbly. Remove a small amount of oat mixture and set aside. Press remaining oat mixture into the bottom of an 30cm x 21cm  baking dish coated with baking spray. Bake at 180°c / 350°f for 13 minutes. Cool slightly.

To prepare filling, combine flour, granulated sugar, unsweetened cocoa, brown sugar, baking powder and salt in a large bowl. Combine milk and espresso granules in a bowl, whisk until espresso dissolves. Add 3 tablespoons of rapeseed oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring constantly. Fold in chocolate.

Spread batter over prepared crust in pan. Sprinkle with reserved oat mixture. Bake for 32 minutes. Cool in pan on a rack. Cut into 28 bars.

Products Used 

Natural Elements Medium Stoneware Serving Bowl 
Colourworks Silicone Mixing Spoon 
World of Flavours Italian Medium Lasagne / Baking Dish 
Colourworks Silicone Whisk 
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray