baked oatmeal bars

These baked oatmeal bars, which are made without eggs, dairy or refined sugars, are like a mix between a bowl of oatmeal, a muffin and a banana oatcake. They’re portable, golden on the outside, soft in the center and irresistibly sweet. You can eat them on their own, or you can serve them in a bowl with milk and a drizzle of maple syrup or honey. The bars are a great make-ahead breakfast, as you can bake them on the weekend then eat them all week long (or even freeze them!). Chopped nuts would be a delicious addition.

Baked Oatmeal Bars (Vegan, Gluten-Free)

virgin coconut oil,

/ 9.5 ounces) old-fashioned rolled oats

chia seeds

cinnamon

cardamom

kosher salt* (see notes)

medium ripe bananas, peeled

blueberries

Preheat the oven to 425˚F. Grease an 8x8-inch baking dish generously with coconut oil.

Bring 2 cups of water to a boil.

In a heatproof bowl combine the oats, chia seeds, ground flax seeds, cinnamon, cardamom and salt. Stir to combine. Plop in 2 tablespoons of coconut oil. Pour the boiling water over the mixture and stir well. Cover with plastic wrap and let sit 5-10 minutes.

Meanwhile, in a separate bowl, mash the bananas using a fork until mostly smooth. Stir in the maple syrup.

Pour the banana mixture over the oats (which will be quite clumpy at this point) and stir well to combine. Fold in the berries.

Transfer the mixture to the greased baking dish and bake 30 minutes, or until golden on top and around the edges. Let cool 5-10 minutes (the longer it cools, the easier it will be to cut). Cut into bars and serve warm or at room temperature.

Sweet and gooey oatmeal marshmallow bars - the perfect treat! Easy to make and ready in just 30 minutes or less.

Oatmeal Marshmallow Bars

dairy-free butter

brown sugar

oats

oat flour

tsp salt

tsp baking soda

marshmallows (I used Dandies)

chocolate

To create your marshmallow squares, first, start by combining the coconut oil and the soft brown sugar with an electric whisk until creamy. Mix in the oats, oat flour, fine salt, and baking soda and continue to mix until you get a crumbly texture.

Line a 20 cm x 20 cm (8-inch x 8-inch) rectangular cake tin, and crumble about two-thirds of the crumble mixture onto the bottom. Place baking parchment on top and use the bottom of a tall glass to even out the surface.

Next place your chocolate chips and marshmallows on top. The whole marshmallows or simply tear them apart into two halves and put them on top.

Sprinkle with the remaining crumble mixture and place into the preheated oven at 190°C (374°F) for 15-20 minutes.

Let the squares cool down entirely before cutting &amp; enjoy!

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