You may remember Monica from her guest post a few weeks ago, Strawberry and Chamomile Steel-Cut Oatmeal. We realized we were doing our summer traveling around the same time and decided to help each other out by doing some recipe swaps. By the time this post is published, I will be flying to Seattle. In the meantime, enjoy this delightful recipe by Monica!
Hello Oatmeal Artist Readers! It’s Monica from My Pink Recipe Book posting again and I am very excited to be sharing another recipe with all of you. This one features oatmeal in bar-form rather than my previous seasonal steel cut oatmeal recipe, and it is a little more on the treat-side of breakfast dishes, but still better than run-of-the-mill granola bars.
Before becoming more food conscious, one of my favourite treats were the Oat Bars from Starbucks. While they look very unassuming – just a boring, monochromatic bar – the taste is quite the contrary. Buttery, sweet, and salty, everything you could want from an afternoon pick-me-up. Although I have stopped purchasing processed foods and factory-made treats, my craving for these bars have not waned. I finally set out to make a homemade version, hoping to achieve that same irresistible balance of flavours, all the while being in control of the ingredients that actually go into the bar.
Upon mixing all the ingredients together, I couldn’t wait for them to set before trying a spoonful (or two) of the mixture – immediately, I knew these were a winner. After being refrigerated, these bars attain a fudge-like texture (kind of like Krowki, for any Polish people out there), becoming the perfect oat bar that I was looking for. Leave them as bars or cut them into fudge, either way, you will have a tough time putting these down.
What you'll need:
- 4.5 cups rolled oats
- 1/2 cup melted butter or coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 tsp salt
How to make it:
- Pulse oats in a blender or food processor to make them finer (not completely flour though); feel free to leave some oats whole (I left about 1 cup un-pulsed) - However, if you do not have one of these machines, just use them as they are.
- Combine melted butter, honey, maple syrup, salt, and oats in a bowl.
- Transfer to a 8x8 inch baking tray (or a 9x12 without filling the entire tray. . . if you are like me and do not own a smaller tray).
- Refrigerate until firm.
Just an FYI:
Inspired by these Gluten and Dairy Free Oat Bars