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We love oats for a variety of reasons. Among them are affordability, versatility and, of course, the simplicity of using rolled oats as a standard base for all types of oat bars and snacks to meet all your needs.
I would like to introduce you to the “basic” version of the recipe, which is very easy to assemble and can be changed infinitely. Use this as a starting point and tweak each time you create until you find the perfect combination for your tastes and goals.
Be sure to heat or soak the oats completely. Horses and cows can handle raw oats, but we humans cannot. Our stomach is not set to break down fiber and nutrients until some work is done for us. This can be easily done by “toasting” the oats in a warm, dry sautéed pan for a few minutes, or on a flat baking sheet in the oven until they turn slightly golden and some of the oil begins to be released. increase. Coconut oil that evens the heat. To soak, find the right blend of flavors for you. Some great ideas are ripe crushed bananas, peanut butter, honey, maple syrup, and of course your favorite milk.
Related:
No Bake Quartz Bar Recipe
For safety and storage reasons, it is advisable to maintain a base vegan. There are some great recipes for auto bars that add butter, heavy sugar, eggs, and milk, but you’ll only want to eat them for a day or two after making them (like scrambled eggs or a cup of milk). For bars that are fresh and edible for a long time, use all vegan “shelf-stable foods” (dried fruits and nuts, honey, nut butter, etc.) sold on the dry shelves of grocery stores.
Dry ingredients
- 3 cups of rolled oats (not steel cut, not instant)
- Lightly toast and save
- 1 tbsp coconut oil
“Wet” ingredient
- Roughly chopped 2 cup pit medium date
- 1 cup of crunchy nut butter
- 1 cup of chopped pecan nuts (or your favorite nuts)
- 1 tbsp honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or your favorite spice)
- 1 teaspoon crude salt
- 1/2 teaspoon. Cayenne pepper (optional)
direction
- Place parchment paper on a 9 x 9 inch or similar sized cake pan and set it aside.
- Put a large frying pan on medium heat. Warm and toast 3 cups of rolled oats in a dry pan until slightly golden. Add coconut oil, turn off the heat and mix thoroughly.
- Pulse all the “wet” ingredients together in a food processor until you get a uniform, slightly chunky mixture. Blend more if you like the smaller parts of the bar, less if you like the larger chunks, then heat in the microwave for 30 seconds.
- In a mixing bowl, mix the mixture of toasted oats and moist ingredients with a spoon. Once you have a uniform mix, season it and see what you want to add.
- Optional ingredients at this stage: chocolate chips, crude salt, favorite spices.
- Scoop the mixture into a cake pan with parchment paper, flatten it, and gently press down with a spoon or rubber spatula to smooth the top. Put it in the refrigerator and leave it for 1 hour. This gives the mixture time to settle and form.
- Turn the cake bread over on a cutting board, cut it to the size and shape you like, and enjoy it!
Note:
For best results, mix everything while the oats are toasted and warm. If the “wet mix” is too difficult, put it in the microwave for 30 seconds to soften it. Cut and then wrap tightly around individual bars to keep them fresh for a long time. And finally, every time you create these, always experiment and try new things!
