Simple Oat Bars with Chocolate and Black Garlic Ganache recipe ticks pretty much all boxes of a perfect snack for breakfast or to go with a cup of coffee. This is a real energy booster topped up with my latest favourite: delicious chocolate black garlic ganache. So good!
Simple Oat Bars with Chocolate and Black Garlic Ganache
I know, I know. You’re probably making a disbelieving/doubtful/’hang on, did I read it right?’ face. Yup, sweet and sticky black garlic is my new obsession as I find that it elevates the chocolate flavours to heavenly highs! I have even made chocolate truffles with it!
My boyfriend commented: ‘These are so good you could actually sell them!’ Well, this is a serious compliment coming from his mouth and he is a really fussy foodie!
So these oat bars with chocolate and black garlic ganache are actually a combination of 2 super simple recipes. The thing is that I can’t take any credit for either really… Everybody knows the basic old fashioned British flapjack recipe, right? ( Americans think of flapjacks as pancakes, but this time my oat bars are using the British definition): oats, butter, sugar, plus golden syrup.
I actually didn’t have any golden syrup and was too lazy to make some, so I decided to use honey instead.
The second recipe is a basic ganache (chocolate and heavy cream) with the addition of black garlic paste. Really simple! You can make your ganache as thin or as thick as you like, but I went with the same proportions as in my truffles. The chocolate ganache sits on the top of the oat bar and holds itself really well, even outside the fridge.
Here you have it: Two delicious recipes combined together and what you get are these lovely, energising, delicious oat bars with chocolate, black garlic ganache and a generous scatter of cashews!
BTW. Even if black garlic sounds unfamiliar to you, rest assured. It is not very expensive (and little goes a long way) and you can get it relatively easily these days.
If you’re not quite sure what I’m on about head over to this article about black garlic I published a little while ago to learn everything there is to know about this curious ingredient.
There is the whoooooole world of flavour in one small black garlic clove you probably didn’t know existed!
- 250g oats
- 150g butter
- 75g light brown sugar
- 3 tablespoons golden syrup or honey
- 180g milk or dark chocolate, chopped
- 100ml heavy cream
- 20g black garlic cloves (or black garlic paste)
- 200g cashews, pecans or walnuts, chopped
- Preheat oven to 180C (356F).
- In a saucepan, on a low heat, melt butter with sugar and honey.
- Now add the oats making sure they get all coated in the sweet sauce.
- Transfer your oat mixture into a nonstick baking tin (small round tin or a 20cm square is a perfect size) and bake for 25 - 30 min until golden brown.
- If you’re using a black garlic paste you can skip this step. Otherwise submerge the black garlic cloves in a little boiling water for 2 minutes, drain and push them through a very fine sieve as pictured in the post. Scrape the paste and place it in a small saucepan.
- Add cream to the saucepan with the black garlic paste and warm it gently on a slow heat. Using a hand whisk help the black garlic to dissolve into the cream (don’t worry if you still have small bits floating, they will not be detectable when the ganache is ready).
- Add chocolate to the cream and mixing gently help it dissolve slowly. When done, remove from the heat and reserve.
- Remove your flapjack from the oven and place the chopped nuts in the oven instead. Let them toast for 5 minutes.
- Pour the ganache over the flapjack, scatter the nuts and leave to cool and set. (You can place it the fridge for 30 minutes to speed things up.)