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Snack recipe · from the recipe book

Cocoa Raspberry Tahini Baked Oat Bars

Chewy, chocolatey oat bars with a nutty sesame richness and bright, jammy pockets of raspberry.

Cocoa Raspberry Tahini Baked Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • 3 tbsp15 gUnsweetened cocoa powder
  • ½ tsp2 gBaking powder
  • ⅛ tsp1 gSalt
  • 2½ tbsp40 gTahinistirred well
  • ¼ cup60 gUnsweetened applesauce
  • 1½ tbsp35 gMaple syrup
  • 1 large50 gEggs
  • 1 tsp4 gVanilla extract
  • ¾ cup90 gRaspberries
  • ½ tsp2 gCanola oilfor greasing

Steps

  1. Preheat the oven to 350°F (175°C). Grease an 8x4-inch loaf pan with the canola oil and line it with a strip of parchment.
  2. In a medium bowl, stir together the oats, the unsweetened cocoa powder, the baking powder and the salt until the cocoa powder is evenly mixed through.
  3. In a second bowl, whisk the tahini, applesauce, maple syrup, egg and vanilla until smooth.
  4. Pour the tahini mixture into the oat and cocoa mixture and stir until no dry oats remain.
  5. Spread half of the batter in the pan, scatter the raspberries over it, then spread the remaining half of the batter on top, pressing gently.
  6. Bake 25 to 28 minutes, until the center is set and a toothpick comes out clean.
  7. Cool in the pan on a rack for at least 20 minutes, then lift out and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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