Choccy Orange Oat Bars

Simply delicious bars of goodness!

I came up with the recipe for these bars when I was looking for something that would satisfy my teenage son’s sweet tooth. I wanted something that he would find delicious but which would also be full of goodness, fill him up and stop him craving more sugary snacks. He’s not a fan of nuts which I’d normally use as a source of protein so instead I added a couple of scoops of protein powder  (I use Nuzest vegan powder which has no added nasties) to keep blood sugar levels balanced.  I like to use coconut sugar for it’s mellow taste and it has a lower glycemic index than regular sugar.

Dark chocolate contains less sugar and fat than regular milk chocolate. As well as anti-inflammatory antioxidants, chocolate also contains small amounts of phenethylamine, a mood-enhancing compound which might explain why it makes us feel so good!

Makes 8 bars
120g unsalted butter
1 orange, juice and zested
80g coconut sugar (or brown sugar)
90ml maple syrup or date nectar
200g jumbo porridge oats
2 scoops protein powder (I use Nuzest) (optional)
50g dark chocolate (ideally 85%), roughly chopped
1tbsp cocoa nibs (optional)
  1. Heat the oven to 200C or 180C (fan). Line a 25 x 18cm baking tray with parchment paper.
  2. Gently melt the butter in a large pan with the syrup and sugar. Once melted, remove from the heat and allow to cool for a couple of minutes.
  3. Once cooled, add the orange zest and juice and pour in the oats, protein powder and cocoa nibs (if using). Mix well.
  4. Pour the mix into the baking tray and then evenly sprinkle over the chocolate pieces. Press down with the back of a spoon. Bake for 15-20 minutes until golden.
  5. Cut into squares and allow to cool completely before removing from the tin.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email