With okara left over from making soya bean milk, I had to find a recipe to use it in, and my stock of on-the-go snacks had also run out, so these rolled oats bars seemed a good thing to make.
I started with the recipe for rolled oats bars in Sue Dengate’s Failsafe Cookbook and replaced some of the flour and oats with okara and chopped almonds, halved the sugar and used plain wholemeal flour+baking powder instead of self-raising flour.
3/4 cup wholemeal flour [if self-raising flour, omit baking powder]
1/4 cup okara [original recipe is total 2 cups flour, no okara]
1 tsp baking powder (I guessed the amount, seemed OK)
2 cups random mix of rolled oats, okara and chopped almonds
1/4 cup sugar
1 Tbs golden syrup
Combine dry ingredients in a bowl.
Melt butter, add golden syrup and mix into dry ingredients.
Press into slice tray and bake for 15-20 mins at 160ºC until brown.
Cut into bars while still hot and leave to cool before removing from tray.
The result was very crumbly. I knew from my previous experience making okara oatmeal cookies that when cool, the mixture hardens and sticks together better, and when I bought a commercial organic flapjack (basically an oat bar), it was also very loosely held together. However, I’m not too keen on an overly loose texture and it makes this very messy to eat. I might try increasing the proportion of flour next time to see if that helps the ingredients to hold together better. Taste-wise, it turned out great though.