It’s the time of year again – tis’ the season!
I wanted to make some healthy oat bars for holiday breakfasts over the next few days. I know that all the festivities will mean overindulgence (too many sweets and things I normally wouldn’t eat) … at least with these oat bars on hand, my breakfasts will be healthier!
These are a Christmas pudding version, because, well … it’s just fun to celebrate the season and relish in memories of the past. These are much faster to make than a Christmas pudding (they don’t need to be steamed for hours), and they taste just as good!
Christmas pudding — that classic dessert from a time long ago when eastern spices and tropical fruits like lemons and oranges were exotic treats to be enjoyed occasionally. Enjoy this healthier twist – aside from breakfast, it could also be served as an afternoon treat with some classic (vegan) brandy butter … why not?
- 3 cups organic oat flour (I got mine from K2 Milling, you can also make oat flour by grinding oats in a food processor or high power blender)
- 1 cup sultana raisins
- 1 cup dried cranberries
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/2 teaspoon sea salt
- 1 tablespoon Ceylon cinnamon
- 1/2 teaspoon ground cloves
- 3/4 teaspoon nutmeg
- 1 cup organic almond milk
- 1/3 cup grape seed oil
- 1/4 cup organic cane sugar
Note – you can use other dried fruits – like dried currents or even chopped dates. Try to buy organic fruits, especially since we’re using the peel.
Here’s how it’s done:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the oat flour, raisins, lemon/ orange zest and the spices in a mixing bowl and mix well with a wooden spoon.
- Stir in the almond milk, oil and sugar. Mix well – the mixture will be very thick and hard to stir.
- Spoon mixture into a loaf pan (I used this one here, about 12 x 5 inches). If using a regular loaf pan, be sure to grease the pan with a pastry brush and grape seed oil.
- Bake for 45 minutes. Remove from oven, let cool before turning the pan upside down and plopping the loaf onto a large plate or cutting board.
- Store in an airtight container in the fridge – cut into bars when ready to eat (not before putting the loaf in the fridge – the slices/ bars will get very dry).
- These bars can also be enjoyed with marmalade- like a citrus marmalade or lemon curd. Could maybe go well with brandy butter – just like the inspiration for this recipe – classic Christmas pudding (I’d like to try that). Tis’ the season! Enjoy!
Other oat bar recipes: Banana Bread Oat Bars