Wednesday, July 16, 2014

Baked Oatmeal Squares

Continuing on the theme of quick, healthy snacks, I adapted these oatmeal bars for a change up from cookies for a few days. But instead of making bars, I divided the batter between 12 muffin tins for ease of individual serving.
  • 1.5 cups gluten-free rolled oats (not instant oats) 
  • 1 cup brown or white rice flour
  • 3 tbsp chia seed
  • 1/2 cup + 1 tbsp ground flax
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1.5 cups almond milk (or other milk)
  • 1/2 cup pure maple syrup (or other liquid sweetener)
  • 2 tbsp nut or seed butter
  • 1 banana, chopped small
  • 1 tbsp pure vanilla extract
  • 1/2 cup toppings as desired
Preheat oven to 350F and line muffin tins or an 8 inch square pan with two pieces of parchment paper. In a mixing bowl, blend the milk, syrup, banana, nut butter, and vanilla until smooth. Add oats, flour, chia seeds, flax, baking powder, salt, and cinnamon and stir until combined.

Pour mix into prepared pan and top as needed. (I put chocolate chips on half of mine and swirled strawberry jam on top of the other half.)

If using an 8x8 pan, bake for 35-40 minutes.

If using muffin tins, bake 20-25 minutes.


(((In addition to these and lactation cookies, I've been eating lots of pumpkin chocolate chip muffins from PaleOMG and protein bites from Fitnessista. That is, when I'm not eating cookies or muffins my mom made for us!)))

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