I hope everyone had a wonderful Easter weekend! I definitely did, mainly because it is my brand new baby nephew’s first ever Easter! He was born this past Thursday and is the tiniest, cutest thing ever <3 He didn’t make it out for festivities since he just got home, but we’re all super excited he’s here!
Now, onto these oat-tastic bars. I eat a bowl of oats for breakfast a few times a week and while I love them, sometimes I need to shake things up a bit. These jammy, sweet and tart oat bars were just what I needed! They can be breakfast, dessert or a snack you can stop drive-by-eat in the kitchen all day 🙂
I recently took a yoga class where the instructor talked about the balance between strength/structure and adaptability/going with the flow. She spoke about how off-kilter we can feel if we’re overly structured and unable to adapt to change or, conversely, if we’re overly fluid and never grounded. This hit home for me in a lot of ways, particularly because I struggle to find my own balance between the two.
I also feel like this applies very much so to our diet and eating habits. If you’re too concentrated on counting calories and eating healthy, the act of eating itself is overly calculated and not enjoyable. And if we’re constantly over-indulging, the joy of savoring truly special food is lost in the mix.
In the spirit of finding balance, I think it’s about time I share a little more of the healthy, everyday recipes I love here. These bars are a perfect place to start.
They’re sweetened only with honey and have whole grains, protein, fiber and some healthy fats. This was my first time baking with millet flour and with coconut oil too. The millet flour I made by simply grinding up some millet I had in the cabinet. Way easy, but feel free to use any flour you’d like for this. The millet added a nuttiness that I wasn’t sure I was crazy about.
If you wanted to make this vegan, you could omit the egg and use a chia or flax egg instead. Just mix 3 tablespoons of water with 1 tablespoon ground chia or flax and let sit for 15 minutes. Wah lah! It’s vegan! It’s also another way to sneak in some of those lovely healthy fats.
Next time around, I think I’m going to try these with blueberries and almonds but any combination of berries and nuts would be yum. Maybe even some coconut and chocolate chips?! My morning bowls of oatmeal are going to be jealous.
- Chia Seeds – Fiber, Protein & Omega-3 Fatty Acids
- Oats – Fiber, Helps lower LDL cholesterol
- Millet – Fiber, Iron, Magnesium, Vitamin B6
- Berries – Antioxidants, Vitamin C, Vitamin K
- 3c. berries (I used raspberries & blackberries)
- 2 tbsp. honey
- 2 tbsp. chia seeds
- OAT MIXTURE:
- 2c. oats
- 1c. millet flour (or flour of choice)
- ⅓c. coconut oil, melted
- ¼c. honey
- 1 egg
- 1 tsp. pure vanilla extract
- ½ tsp. baking soda
- Pinch of salt
- ¼c. walnuts, finely chopped
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment or foil and use coconut oil to grease.
- To make the jam: Combine berries, chia seeds and honey in a pot over high heat. Once it comes to a boil, reduce heat to medium and let simmer uncovered for 10-15min. until mixture thickens. Let cool (stick in the freezer if needed).
- Combine oats, flour, baking soda and salt in a large bowl.
- In a separate bowl, whisk the egg. Add in the coconut oil, honey and vanilla. Whisk again to combine.
- Add wet ingredients to the oat-flour mixture and stir well to moisten the whole mixture.
- Pour ⅔ of oat mixture into baking dish and press in firmly, checking that the corners are filled as well.
- Once jam has cooled, pour all of it over top the oat mixture in the dish and spread to distribute equally.
- Take the remaining oat mixture, add in the walnuts, and sprinkle over top to form the "crumb" topping.
- Bake uncovered for 20-25min. or until top is golden brown.
- Remove from oven and let cool. Slice into squares and enjoy!
recipe adapted from ohsheglows