Oat Bars
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Oat Bars calories by ingredient
Introduction
Amazing healthy bars for breakfast! Amazing healthy bars for breakfast!Number of Servings: 13
Ingredients
-
2 Tbsp. flax seed =
2 cups. rolled oats
½ cup raw buckwheat groats
1/2 cup / 25 coconut flakes
¾ cup / 100g almonds nuts, chopped
60g Medjool dates
60g / 2 oz. dried cranberry
¼ cup / 60ml coconut oil
1/3 cup agave
2 very ripe bananas
Pinch of sea salt
Tips
I've found the original recipe online at mynewroots.com. With I had to create my own recipe so i played around. If you like to get the original one check out the website!
Directions
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.