Easy DIY Oat Bars

These easy Vegan, Gluten free, Oat Bars are made with just a handful of simple and wholesome ingredients, naturally gluten-free - no oil, no refined sugar, just 100% satisfying deliciousness.

Ingredients:

Dry Ingredients

• 1 cup rolled oats

•  1 cup oat flour

• 1 tsp cinnamon

•  1 tsp baking powder

•  ¼ tsp salt

Wet Ingredients

•     2 ripe bananas, chopped or mashed

•     ½ cup soy milk (can swap for other plant-based milk)

•      1-2 tbsp maple syrup

Optional add-ons

• ⅓ cup walnuts, chopped

•  5 dates, chopped

• ¼ cup coconut flakes

• 2 tbsp chia seeds

Instructions:

1.  Preheat oven to 350F Prepare your non-stick baking dish or line it with a piece of parchment paper so the bars are easier to lift out.

2.  If you quickly want to make your own oat flour, put 1.3 cups (or 120g) rolled oats in your blender or food processor and blend or pulse them. 

3.  In a large bowl, combine all of the dry ingredients. Your oats, flour, baking powder, cinnamon, and salt. Stir for a few seconds with a spoon. In a different bowl, mash or chop your ripe banana and mix in the soy milk and maple syrup with a fork, mixing thoroughly. 

4.  Now, pour the wet ingredients on top of the dry ones and combine well. You can add any nuts, seeds, or dried fruit here if you like.

5.  Put your mixture on to the parchment or baking dish, spreading it evenly. The bars should be 1-1.5 inches high. Finally, sprinkle the toppings of your choice on the oat mixture and bake for around 18-20 mins, until firm and lightly golden. The baking time depends on how thinly you spread your batter and how soft or crunchy you want them to be.

6.  Place dish on a cooling rack for 10 minutes, then slice into bars. You can store them in an airtight container for a couple days, or wrap them individually into parchment paper and freeze them in a container for up to 3 months.

Recipe by: Nutriciously

Chocolate Peanut Butter Energy Bites

INGREDIENTS

• 1 1/4 cups uncooked oats, Quick Oats ( or mix of reg and quick)

• 1/2 cup all natural peanut butter (or almond butter)

• 2 Tbsp of flax meal or chia seeds

• 1/3 cup Maple Syrup or honey

• 1 teaspoon vanilla

• 1/4 teaspoon of salt

• Add 1/2 cup mini dark chocolate chips, or cacao nibs

  Note: To make it more of a trail mix bite, add a tbsp of choc chips, 1/4 cup of chopped nuts and dried cranberries.

METHOD

Mix everything together in a bowl, place in refrigerator for about 30 minutes ( this makes it easier to roll ) then roll into 1-inch balls with a cookie scoop or teaspoon. You can roll in shredded coconut for variety. Store in an airtight container in refrigerator or freeze.

A tasty treat!

Vegan Apple Crisp

Vegan Apple Crisp

A great dessert any time of year but always a holiday favorite.

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)

• 1 lemon, juiced (1 lemon yields ~ 2 Tbsp )

• 2/3 cup coconut sugar

• 1 1/2 tsp ground cinnamon

• 3 Tbsp arrowroot starch or cornstarch (for thickening)

• 1/4 cup fresh apple juice (or water)

• 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

• 1 pinch nutmeg (optional)

TOPPING

• 1 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1/2 cup Gluten Free Flour (or unbleached all-purpose flour)

• 1/2 cup coconut sugar (or sub organic cane sugar)

• 1/2 cup muscovado sugar (or sub organic brown sugar)

• 1/2 cup pecans (roughly chopped)

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F

2. Peel apples, quarter, remove cores, thinly slice lengthwise

3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven until warmed through.

Inspired by: Minimalist Baker