Oat Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 Tbsp. flax seed =2 cups. rolled oats ½ cup raw buckwheat groats1/2 cup / 25 coconut flakes¾ cup / 100g almonds nuts, chopped60g Medjool dates60g / 2 oz. dried cranberry¼ cup / 60ml coconut oil1/3 cup agave 2 very ripe bananasPinch of sea salt
1.Toast the oats, buckwheat, coconut and macadamia nuts out on a baking sheet and place in a 300°F / 150°C oven.
2. In a small saucepan combine coconut oil and agave. Whisk over low-medium heat until melted and thoroughly combined.
3. In a food processor or blender, blend peeled bananas with the liquid mixture. Blend until smooth. Pulse in flax seeds.
4. In a large mixing bowl combine toasted mixture, sea salt, and chopped dried fruit. Pour in the liquid and stir well to combine.
5. Turn the oven up to 350°F / 175°C. Pour the granola bar mixture into the pan and press down with a spatula. Bake for 25-30 minutes until golden on top and around the edges. Mine took 28 min so it depends on your owen.
7. Remove from oven and let cool for at least 30 minutes. To take the granola slab out of the pan, simply lift up the sides of the parchment. Place on a flat surface and cut into rectangles or squares (12-16, depending on the size). Store in a airtight container in the fridge for up to two weeks. Best if kept cold, as this prevents the bars from crumbling.
Serving Size: 12-15
Number of Servings: 13
Recipe submitted by SparkPeople user AYSELI91.
2. In a small saucepan combine coconut oil and agave. Whisk over low-medium heat until melted and thoroughly combined.
3. In a food processor or blender, blend peeled bananas with the liquid mixture. Blend until smooth. Pulse in flax seeds.
4. In a large mixing bowl combine toasted mixture, sea salt, and chopped dried fruit. Pour in the liquid and stir well to combine.
5. Turn the oven up to 350°F / 175°C. Pour the granola bar mixture into the pan and press down with a spatula. Bake for 25-30 minutes until golden on top and around the edges. Mine took 28 min so it depends on your owen.
7. Remove from oven and let cool for at least 30 minutes. To take the granola slab out of the pan, simply lift up the sides of the parchment. Place on a flat surface and cut into rectangles or squares (12-16, depending on the size). Store in a airtight container in the fridge for up to two weeks. Best if kept cold, as this prevents the bars from crumbling.
Serving Size: 12-15
Number of Servings: 13
Recipe submitted by SparkPeople user AYSELI91.
Nutritional Info Amount Per Serving
- Calories: 222.9
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 10.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.9 g
- Protein: 4.5 g
Member Reviews