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Spiced Oat Bars

Posted by cleanteam

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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

Ingredients:

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)

Directions:

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.

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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.

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Spread the mixture into an 8x8 Pyrex baking dish, lightly oiled and lined with parchment paper.

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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.

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Remove from the oven and let cool. The bars are a bit crumbly if you cut them while still warm.

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Store in an airtight container and consume within a few days, or wrap and freeze for future snacks.

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Recipe by Frank Giglio

Photography by Kristin Dillon

Topics: Clean Eats, vegan

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