Sunday night proved to be another productive one in the aspect of food-prep for the week. My roommate and I were eager to find some quick and healthy “bars” that we could keep in the freezer for those days when you need to grab-and-go. I happened to stumble across a recipe that fit the part perfectly – and go, in all meanings of the word, we did. These babies are jammed FULL of fibrelicious deliciousness! Flax seeds, chia seeds, oats and nut butters! MMMmmm! Take note: Fibre Is Our Friend!
Enough ramble-jambling… onto the good stuff!
- 2.5 cups regular rolled oats (not instant oats), divided —> this part of the recipe was a bit confusing. You actually use 1 cup of the oats and blend it into oat flour (if you don’t have oat flour), and the other 1.5 cups are used as is.
- 3 tbsp chia seed
- 1/2 cup + 1 tbsp ground flax
- 1 tsp cinnamon —> we went excessive on the cinnamon and we were not disappointed.
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1.5 cups almond milk (or other milk)
- 1/2 cup pure maple syrup (or other liquid sweetener)
- 2 tbsp nut or seed butter —> we used both almond butter and crunchy peanut butter (the natural kind, of course!)
- 1 banana, chopped small
- 1 tbsp pure vanilla extract
1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper.
2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.
3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.
4. Pour mixture into prepared pan and smooth out. We sprinkled the top of ours with goji berries, organic currants and organic raisins .. and, well, more cinnamon of course!
Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.
This recipe makes about 9 fair sized bars. We doubled our recipe since we are sharing (sharing is caring) and had a little bite of the warm stuff, then put them in the freezer for those busy-bee days when you just need something to run out the door with !
We’ve already come up with numerous alterations to the recipe for the next time we make them. You’ll have to stay tuned to see what we come up with!!
Give them a shot .. your bowels will thank you! :)