Oatmeal Crumble Bars

March 13, 2016

Monday usually starts something like this: wake up at 7:30, lie in bed until 7:45, get on my feet, head straight to the kitchen. Not all mornings allow extra time to make an elaborate breakfast but I must eat it before I do anything, if I’m going to be productive. I don’t know about you but I’m basically a slug without breakfast. This might have something to do with the reason why it’s my favorite meal of the day.
Although, I love my go-to’s: oatmeal, almond butter toast with berries, and gluten-free pancakes, I do need to switch it up occasionally. Life gets boring eating the same thing everyday. So, over the weekend I had a little extra time and made these Oatmeal Crumble Bars. They were a super success! When I think about creating recipes, I first think about “how can I bump up the nutritional value,” then “what flavors go best together and how can I make it into something tasty?” It just so happens that these bars are full of nutrition and pretty darn tasty too.58d12e_4d1017d322484e2e8cba2ea9595a83c0


2 cups rolled oats
2 tbsp whole- wheat flour
½ tbsp baking powder
2 tsp sea salt
1 tbsp cinnamon
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
1 ½ cups unsweetened almond milk
1 tbsp melted coconut oil
¼ cup honey
¼ cup peanut butter
½ cup fresh or frozen blueberries

Preheat oven to 375 degrees and grease an 8×8-baking pan.
In a medium bowl, combine all dry ingredients: oats, flour, baking powder, salt, and cinnamon. In a separate bowl, combine all wet ingredients: flax egg, almond milk, coconut oil, honey, and peanut butter.
Once all ingredients are well combined, pour the wet ingredients into the dry and stir. It should be slightly moist but not runny.
Gently fold blueberries into the mixture.
Pour evenly into baking pan and allow to cook for 25-30 minutes or until slightly golden and firm. Allow to cool for 10 minutes and cut into squares.58d12e_4d1017d322484e2e8cba2ea9595a83c0

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