Banana-Walnut Oatmeal Bars with Salted Caramel and Chocolate
Oh sweet, salty, gooey, and caramely goodness. This recipe was intense. I guess I didn’t realize how many steps go into making a bar like this of. Stove top cooking, oven cooking, melting, caramelizing, and freezing. On today’s stormy day, it was a fun recipe to make.
I guess I didn’t realize that when the recipe said bars, it meant candy bars. I’m glad they’re pretty small though because they are rich.
I left some of the bars without chocolate and the banana flavor comes out a bit more in those.
I also made two different batches of caramel. The first one was a smaller batch and caramelized much better than the other batch, which was about twice the size. Making caramel isn’t easy, but as long as you’re there with a spatula the whole time scraping and stirring it actually works (Even with soy creamer).
I need to move on to real food, my family and I are getting fat with all of these desserts. I do want to try making milk-free ice cream though…
Top with Cinnamon Blog Recipe:
1/2 cup golden syrup / mild honey (International)
1/2 cup (4 oz) butter
1/4 cup light brown sugar
1/3 cup + 1 tbsp mashed ripe banana
1 tsp vanilla extract
3 1/2 cups quick-cooking oats (not instant)
1/3 cup chopped walnuts, toasted
1/4 cup desiccated coconut, toasted
For the salted caramel:
1/3 cup + 1 tbsp dark brown sugar
1/2 cup heavy cream / double cream (I used Soy Original Creamer)
1/4 tsp fleur de sel
3 tbsp butter
1 tsp vanilla extract
Decoration: chopped toasted walnuts, toasted desiccated coconut, chocolate chips*
Preheat the oven to 350 degrees F (180 degrees C) and line a 10″ x 7″ or 9″ square tin with baking paper and grease the baking paper.
Melt the butter in a medium-large sauce pan. Stir in the sugar and syrup/honey and cook for 5 minutes over a medium-low heat, while constantly stirring. Add in the mashed banana and cook for a further 2 minutes. Sir in the oats, vanilla and optional extras (if you’re adding them in). Pour the mixture into the lined tray, then spread and flatten it out with your hands. Bake for 15-20 minutes until golden brown on top. Leave it in the pan and let it cool on a wire rack.
In a heavy based saucepan, stir together the brown sugar, cream and salt over a low heat until the sugar has dissolved completely. Turn the heat up to medium-high, bringing the mixture to a boil. Let it simmer while you stir constantly with a spatula, scraping the sides and edges of the pan, for 5-7 minutes, until the mixture has thickened slightly. Take it off the heat and add the butter and vanilla. Stir until the butter has melted in, then pour the caramel over the baked base and spread it so it covers the entire surface. Sprinkle on any desired toppings then refrigerate until the caramel is firm. Cut into bars/ squares and serve.
*you can melt the chocolate then dip the base of each square in it and drizzle it on after the bars have been refrigerated like I did.