Saturday, October 7, 2017

Breakfast Oatmeal Bars

This has become one of my go-to staples for breakfast. I can make a 9x13 pan of baked oatmeal bars over the weekend, cut & wrap them in wax paper, and have ready to grab-n-go breakfasts for almost the whole week.

They're also really easy to change up.  The base of the recipe is solid, so you can use raisins & pecans one time, the next time add dried cherries & chocolate chips...sky's the limit.

INGREDIENTS: (makes approx 10-12 bars)
Base:
2 cups rolled oats
1/3 cup brown sugar
1.5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 eggs
2 Tbsp coconut oil
1 tsp vanilla

Add-in ideas:
- shredded coconut
- chopped nuts
- raisins or other dried fruit
- candied ginger
- chocolate chips
- flaxseed
- chia seeds

DIRECTIONS:
Heat oven to 350F, and then lightly grease a 9 x 13 pan.

Combine the dry ingredients in a large mixing bowl, and then add in the wet ingredients.  Stir until well combined, and then cover and place in the fridge for about 20 minutes (VERY IMPORTANT STEP--don't skip this.  Otherwise your oats will be crunchy and not chewy & moist.)

Then transfer the mixture into the greased baking dish, and bake under golden brown and the edges are pulling away from the pan (about 30 minutes).  Let cool completely and then cut into bars, wrap in wax paper or cling wrap, and store in the fridge.