The Breakaway bar

Updated: Mar 15

Everyone loves oat crumble, and everybody loves chocolate spread.

Good news for you - now you can make a the combination - THE BREAKAWAY BAR!



The Breakaway bar

The oat crumble bar (yep it's also vegan)


Equipment

Square baking pan (I used a 9,5 x 9,5 inch /24 x 24 cm)


Next let’s get ready to bake.


Filling

1.5 cups (220g) pitted medjool dates

4/5 cup (200 ml) water

3 tbsp unsweetened cocoa powder

1 pinch of salt


Crust

1 cup (110g) oat flour (blended rolled oats)

1,5 cups (140g) rolled oats

¼ cup (50 g) hazelnuts (or hazelnut meal if you are not using a foodprocessor)

1 tsp baking powder

1.5 tsp cinnamon

4 tbsp coconut oil, melted

½ a cup (1 large or 1,5 medium sized) banana

1 pinch of salt


TIP!

This bar is crumbly, so if you want it to stick together for real, if you're bringing it on a training ride, add an additional mashed banana to the crust recipe - it will not be crusty but it will stick together a lot better. - The more banan you add, the denser the oar part gets, and you have to bake it for a bit longer untils it's firm. - Try it out and tweak the recipe to your needs.


How to make the Breakaway bar.

1. Preheat your oven to 330F /165C

Prepare the cocoa filling


2. Bring the water to a boil and soak the dates in the water for about 5 minutes.


3. Blend the dates with 2/3 of the water, cocoa powder and salt until its smooth. It should be easy to spread and not too sticky - add more water if the dates where dry from the start.

Season with salt and adjust with more cocoa if you want if more powerful in the flavor. - you can also add espresso instead of water :)


Next, the crust:

4. Combine all of the ingredients in a food processor until it has an even texture. - if you don't have a food processor just give it a good massage with your hands, that should do.


5. Line your baking pan with parchment paper and with your hands press down 2/3 of the crust mixture evenly, then add the filling and spread it out evenly with a wet rubber spatula.


6. Lastly spread out the remaining 1/3 of crust mixture on the top of the filling and press it down firmly. It’s ok, that it doesn’t cover the filling completely.


7. Bake the bar for 30-35 minutes until the crust is nice and golden. – If you are using a smaller baking pan or one of glass/ceramics, your baking time will be longer. If you are using a larger tin, your bars might be too fragile, and the baking time will be shorter – so aim for the recommended size.


8. Cool it down completely, put it in the fridge and let it set for min 1H before cutting it.

I recommend that the bar sits overnight in the fridge before cutting it, since it can be very crumbly on the first day before the moisture has spread out evenly in it. – But again, that’s your choice… if you need to eat it, nothing can stop you!



Wrap then individually and keep them in the fridge for up to 5 days, or keep them in the freezer for up to 3 months – then you can just grab a couple of frozen ones when you head out the door and they will be ready to eat in no time.


Thanks for baking and reading.


-Hannah


Oh, and Whilst you're add it, support my business - get a copy of my cookbook Eat Race Win.