breakfast friday >> soft batch oatmeal bars
/My mom used to play a game with me to get me to clean my room.
See, I was kind of a messy kid. I was the kid who had 7 stacks of papers and books on her desk which filled every last inch of space making it impossible to actually use the desk. I was the kid who stuffed her closet full of the “mess” and would then report the room as “clean.”
It wasn’t constantly a tornado but some of the time it was. And in those times my sweet, sweet mom came to my rescue. She didn’t clean it for me, but she helped.
We used to play the color game. She would sit on my bed and pick a color. Anything that color I had to find and put away. Sometimes, it would turn into a giant game of huckle, buckle, beanstalk. She would call out characteristics of an object and I would have to hunt it down and put it away.
Of course this actually made the process take 5 million times longer, but it was so much better than cleaning alone.
I could use a good run of the color game right now. I could also use my mom.
Moving is the pits. It’s one of those things that is over so fast when you really think about it, but feels like a slow-motion time warp when you’re in the thick of it.
We are extremely excited for this big change but will miss Ft. Collins dearly. It’s bittersweet.
Ft. Collins is just so, dreamy. It’s easy to live here. It’s quiet + kind. It’s beautiful. It’s just a few miles on a bike before you’re riding up and down in the country and into the foothills. We just love it.
But at the same time we’re very ready for this move. We’re ready to finally be settled in a house for a hopeful 10+ years [that is the plan!]. We’re ready for the city life. A little more hustle + bustle. More restaurant choices and closer access to some of our favorite activities. We’re ready for a new adventure.
We know we love Denver [from living there 3 years ago] and are ready to love it again even more.
We really can’t wait.
Oy.
I’m getting all sentimental. I was really just planning on talking about breakfast!
These bars are like oatmeal to-go! Comforting + filling and perfect for summer when you don’t want a hot bowl of oats for breakfast. Feel free to add in whatever fruit + nut, or chocolate + nut combo you like. Adding coconut is also totally acceptable.
I realize I baked these in a muffin tin but they’re not really muffin-like at all. They’re thick + hearty with tons of chew. The point of the muffin tin was for easy eating + storage. They’re not really in “bar” shape but what was I going to call them, “oatmeal rounds?”
You’ll find 2 versions below for a fruit + nut combination [with egg] and a chocolate + nut combination [vegan]. I wanted everyone to be able to enjoy these! And it’s possible I actually preferred the vegan version best! Although, that may have something to do with the chocolate…
Fruit + Nut Soft-Batch Oatmeal Bars
gluten-free, dairy free // yields 14-16 bars
- 2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1/3 cup almond meal
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup unsweetened almond milk
- 1/2 cup well-mashed banana
- 1/3 cup honey
- 3 tablespoons unrefined coconut oil, melted + slightly cooled
- 3/4 cup chopped dried fruit, I used apricots + cranberries
- 1/2 cup chopped walnuts
- Preheat your oven to 350* and line 1-2 standard muffin tins with liners.
- Combine oats, flour, almond meal, cinnamon, baking powder, and salt in a large bowl and stir well.
- In another bowl whisk the egg, then whisk in the milk, mashed banana, and honey until thoroughly combined.
- Whisk in the coconut oil and then pour the wet mixture into the dry and stir until just combined.
- Stir in the fruit + walnuts and let sit for 5 minutes.
- Scoop into muffin liners and fill up just over halfway.
- Press the batter with the back of a spoon to compress the ingredients into the liner.
- Bake for 18-24min until golden brown around the edges and a toothpick comes out clean.
- Let cool then eat. Or, allow to fully cool and store in the fridge in a sealed container for easy grab + go breakfasts. Topping with nut butter is highly recommended.
*You can also make either recipe in a 9x9 [greased or parchment lined] pan but the baking time will vary.
*The banana flavor was undetectable in both recipes. It was used for texture purposes + natural sweetness.
Chocolate Pecan Soft-Batch Oatmeal Bars
gluten-free, vegan // yields 14-16 bars
- 2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1/3 cup almond meal
- 1 1/2 tablespoons ground flax meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1/2 cup well-mashed banana
- 1/3 cup brown rice syrup
- 3 tablespoons unrefined coconut oil, melted + slightly cooled
- 1/2 cup chopped [vegan] dark chocolate
- 1/2 cup chopped pecans
- Preheat your oven to 350* and line 1-2 standard muffin tins with liners.
- Combine oats, flour, almond meal, flax meal, cinnamon, baking powder, and salt in a large bowl and stir well.
- In another bowl whisk whisk the milk, mashed banana, and brown rice syrup until thoroughly combined.
- Whisk in the coconut oil and then pour the wet mixture into the dry and stir until just combined.
- Stir in the chocolate + walnuts and let sit for 5 minutes.
- Scoop into muffin liners and fill up just over halfway.
- Press the batter with the back of a spoon to compress the ingredients into the liner.
- Bake for 18-24min until golden brown around the edges and a toothpick comes out clean.
- Let cool then eat. Or, allow to fully cool, and store in the fridge in a sealed container for easy grab + go breakfasts. Topping with nut butter is highly recommended.
