These homemade oat bars will make you forget that store bought snack bars ever existed. A comforting spice blend paired with the delightful oat texture is sure to win over the whole family. Buckwheat flour is used as a gluten-free alternative to wheat flour and provides an excellent source of additional fiber. Try them out as your new on-the-go treat.
*If you are cleansing save this recipe for post-cleanse. Oats are not allowing during the cleanse.
Makes: 6-12 oat bars
Prep time: 30 minutes
Cooking time: 30-40 minutes
1 tablespoon ground chia seeds mixed with 3 tablespoons water
¼ cup coconut oil, plus extra for greasing the pan
2 tablespoons nut/seed butter (almond, sunflower, pumpkin)
¾ cup coconut palm sugar
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon ground ginger
1 cup buckwheat flour
¾ cup oats (look for Gluten-Free certified)
½ cup finely ground almonds (almond flour can be used too)
Preheat the oven to 350°F
Make chia gel by combining 1 tablespoon of ground chia seeds with 3 tablespoons water. Let stand for 5-10 minutes until it becomes a thick gel.
In a food processor, blend the coconut oil, sugar, nut butter, and vanilla until well combined. Used a rubber spatula to scrape the sides then add in the chia gel. Pulse to incorporate.
Mix together the remaining “dry” ingredients then add to the processor and pulse to incorporate. If too thick, transfer to a bowl and use a wooden spoon to mix thoroughly.
Spread the mixture into an 8x8 Pyrex baking dish, lightly oiled and lined with parchment paper.
Bake for 30 minutes before checking. The top should be golden brown but still slightly soft to the touch. Bake for an additional 15 minutes if necessary.
Remove from the oven and let cool. The bars are a bit crumbly if you cut them while still warm.
Store in an airtight container and consume within a few days, or wrap and freeze for future snacks.
Recipe by Frank Giglio
Photography by Kristin Dillon