巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

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金黃的酥碎表層,加上甜蜜焦糖餡,還有烤香的燕麥底層,若你突然很想吃點甜的,那麼這個巧克力焦糖燕麥方塊會是很棒的選擇!

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

巧克力焦糖燕麥方塊
Vegan Chocolate Caramel Oat Bars

這巧克力焦糖燕麥方塊真的、真的、真的非常美味! 它讓我覺得真的是「我的食物」。我想你應該知道我的意思的。 (眨眼)

This recipe starts at 4:24
巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

它總共有 3 層:燕麥底層、焦糖餡層,以及燕麥酥碎表層。聽起來和看起來好像有點複雜? 別擔心,製作它其實很簡單,只要你有一台食物處理機,還有仔細看食譜就沒問題。

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

燕麥底層和表層酥碎是用相同的基底,但表層的部份有再加一些不同的食材,增加它的口感變化。另外當然歡迎更多的巧克力豆出現。

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

這個全素巧克力焦糖燕麥方塊質地是很穩實的黏在一起,你可以把它作為「帶了就走」的早餐選擇之一。(是的,早上吃巧克力條,為何不呢?)

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

這個巧克力焦糖燕麥方塊熱得、冷得都好吃。若想吃熱的,你可以把它用烤箱再烤熱 3-5 分鐘,或是直接從冰箱拿出來就享用,通常我是以第二種方式享用。(因為我懶 : P)

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

熱的吃或冷的吃,兩種質地稍有不同;熱的時候會比較酥鬆一些,而冷的時候吃,口感會比較紮實。你可以兩種版本都試試看,看你喜歡哪一種,或是也就別想太多,因為兩種都好吃,至少我是這麼覺得的啦。

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

我不確定我先前有沒有提過,但不管如何我想和你們分享,就是我這一年來發現我很愛燕麥的香氣,真的,它有種獨特的穀香滋味,讓我深深著迷,而且烤過後,那香氣變得更明顯、更有深度。

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

燕麥底層並不會很甜,與中間的焦糖層搭配在一起剛剛好,但如果你想讓它變得更「頑皮」一點,那麼可以再添加 2 大匙的椰糖來增加到你喜歡的甜味,讓它變成一個特別的甜點。

我真的很愛它們,希望你們嚐了之後也是。如果你像我一樣愛巧克力滋味的食物,也可以試試讓我深深著迷的 巧克力夏威夷豆穀片地瓜巧克力布朗尼。現在,我們來動手做吧!

Pin it

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

完整食譜 How To Make

巧克力焦糖燕麥方塊 Vegan Chocolate Caramel Oat Bars

Barrel Leaf
Want some caramel flavor in the morning or afternoon? These Vegan Chocolate Caramel Oat Bars taste are great options for you! With golden oat streusel, sweet caramel filling, and oatmeal crust, they just cannot go wrong. Let's grab one of them when your sweet tooth cravings kick in.
Prep Time15 mins
Cook Time20 mins
Cooling15 mins
Total Time50 mins
Course: Dessert
Cuisine: American, baking, vegan
Keyword: dairy-free, dessert, gluten-free, sweets, vegan
Servings: 4 people
Author: Barrel Leaf

Ingredients

Oatmeal Crust

  • 90 g (1 cup) rolled oats 傳統燕麥片, use gluten-free ones if sensitive to gluten
  • 30 g (⅓ cup) quick-cooking oats 即食燕麥片, or chop rolled oats in a food processor for a few seconds
  • tsp salt 鹽
  • 1 Tbsp ground flax seed 亞麻籽粉
  • 40 ml applesauce 蘋果醬, 2 Tbsp + 2 tsp
  • 4 Tbsp coconut sugar 椰糖, or date sugar/cane sugar
  • 3 Tbsp coconut oil 椰子油, melted

Caramel Filling

Add-ins for topping

  • 1 Tbsp almond meal 杏仁粉
  • 1 Tbsp rolled oats 傳統燕麥片
  • 2 Tbsp dark chocolate chips 黑巧克力豆
  • 1 Tbsp almonds 杏仁, roughly chopped

Instructions

  • Preheat your oven at 175 C / 350 F.

To make the crust

  • Add the rolled oats to a food processor to ground into flour.
  • Add all crust ingredients to a bowl and mix to combine. The mixture should stick together when pressed together. Set it aside.

To make the caramel

  • Add all ingredients to the same food processor to blend to as smooth as possible. Stop and scrape down the sides as needed.

Layer up

  • Line an 8" loaf pan with parchment paper. Take about ¾ of the crust mixture (I kind of eyeball it) to the pan and press down to form the base.
  • Spread the caramel onto the base evenly.
  • To the left crust mixture, add the almond meal, rolled oats, chopped almonds, and chocolate chips. Mix all together.
  • Sprinkle the mixture onto the caramel layer. Gently press them down to stick to the caramel.
  • Bake for 20-25 minutes until it's set and the topping is golden.
  • Transfer onto a wire rack to cool for at least 15 minutes to set before slicing. It's better if you let it stay in the fridge for a while so it gets firmer for cutting. It could be enjoyed both warm or cold.

Video

Notes

  • Storage: Store them in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.
  • This recipe starts at 4:24 in the video.

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