Yumm …. OAT BARS!
I’ve been making oat bars like these for quite some time. It’s taken me a while to perfect the recipe and I want to share it with you now!
To me this is the perfect breakfast: low sugar (you control how sweet you make them), whole grain, low glyceamic and delicious! These are perfect for on-the-go – you can put the loaf in the fridge and cut a bar off in the morning and take it with you. Quicker than oatmeal!
This is a banana bread version, because … well … who doesn’t like banana bread?
And isn’t banana bread even better if its healthier?
How you ask?
- 2 bananas (the riper the better)
- 1 cup (250 ml) unsweetened almond milk
- 1 teaspoon vanilla
- 1/3 cup (80 ml) coconut oil (softened)
- 1/4 cup (60 ml) maple syrup
- 3 cups (400 g) organic oat flour (I got mine from K2 Milling)
- 1/2 teaspoon of salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- coconut oil to grease the pan
Here’s how it’s done:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the wet ingredients (bananas, almond milk, coconut oil, vanilla extract, maple syrup) and mix until smooth (medium speed).
- In a mixing bowl, combine the dry ingredients (oat flour*, salt, cinnamon, nutmeg) and mix with a wooden spoon.
- Pour the wet ingredients over the dry ingredients and mix well. The batter will resemble a cake batter – moist and slightly runny.
- Using a pastry brush, grease the loaf pan with coconut oil.
- Using a rubber spatula (what a fun word) pour the batter into a greased loaf pan. I used this one here (about 12 x 5 inches).
- Place in the middle of the oven and bake for 1 hour.
- Let cool for about one (you can speed this up by plopping the loaf out of the pan about 15 minutes after it sets).
- Cut into bars and refrigerate. I put mine in the fridge whole (for up to a week) and cut of a bar in the morning for breakfast. You can also freeze half the loaf (or the whole thing). Enjoy!
*You can make your own oat flour by grinding oats in a food processor or high-speed blender until fine.