It has been a while since we brought a fresh, non-oatmeal Coach’s Oats® recipe, so we worked together with another blogger on a fun creation. Kim Lee from Kim’s Cravings creates delicious healthful recipes on her blog that are easy to follow, beautiful to look at and even better to eat. Bonus she’s a Coach’s Oats® fan!
Kim crafted two mini recipes and combined them to create a grab-n-go delight. The flavors are fresh, the ingredients are wholesome and each serving is only 150 calories.
The total combined recipe is fewer than 10 ingredients, and the individual recipes can become kitchen staples. Use the jam on top of a bowl of oatmeal, on top of pancakes or inside a favorite cupcake recipe. The dough easily can be used in bar recipes, perhaps a strawberry or blackberry bar, or even used as pie crust.
Without further adieu, here is a recap from Kim’s Cravings and the recipe:
To view the original post and full recipe and nutritionals click here
“A bewitching cross between a soft cookie bar and a streusel-topped crumb bar, these Raspberry Almond Oat Bars are the perfect use for the fresh raspberries that are so wonderfully sweet and juicy this time of year.
“This recipe is actually made up of two mini recipes that mesh together to create a batch of hearty, flavorful, gluten-free and vegan bars. We start with raspberry jam. It’s only three ingredients and is super easy to whip up, but if you’d rather, feel free to use your favorite grocery store jam.
“Next up, we’ve got the almond oat crust. The top and bottom crust of the bars come together in a blender or food processor and only requires six ingredients. To make the base of these oatmeal bars, I used almond flour/meal and Coach’s Oats, because I knew I wanted to make these with whole grains so that they’d work as a quick grab-n-go breakfast idea.
“This crust turned out so good, my kiddos were shoveling spoonfuls out of the food processor to ‘taste test.’ We almost got to the point where so much of the dough was gone, I was getting a little worried that we weren’t going to have enough left to make the bars.
“Once you’ve made the jam and crust, all that’s left to do is spread it out in an 8 × 8″ pan. The dough is a little tricky to work with, but I’ve found if you dampen your hands just a little, it’s way easier. I used a little over half of the crust mixture for the bottom, then used a spatula to evenly spread out all of the jam and last spooned out dollops of the leftover crust mixture over the top. Do the best you can to spread out the top crust, but don’t worry about making it perfect. I actually love that these oatmeal bars have a rustic, not so perfect, look.
“Made with Coach’s Oats, almond flour, and a little added coconut sugar (the sweetness of the bars comes almost entirely from the fresh raspberries themselves), these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack. Try one warmed up with a dollop of Greek yogurt or a drizzle of almond butter. However, if you feel the need to garnish them with a scoop of vanilla ice cream, you have my blessing!”
- MAKE THE JAM:
- Add raspberries, maple syrup and chia seeds to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, and bring to a boil, stirring occasionally, about 5 to 10 minutes. Use a spoon to break them apart, if desired.
- Once thickened, remove from heat and set aside.
- MAKE THE BARS:
- Preheat oven to 325 degrees F. Prepare an 8 x 8” baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
- Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour. Add the remaining crust ingredients and continue processing for 20 to 30 seconds until a sticky dough begins to form. Stop and scrape down the sides as necessary.
- Transfer about two-thirds of the dough into the prepared baking pan, using damp fingers or a damp spatula to ensure that it is pressed down tightly and evenly. The dough is sticky and using damp fingers work best. Spoon the chia jam over the crust, and use a spatula or knife to spread it evenly. Don't go right up against the sides of the pan (to prevent burning). Top with remaining dough by dropping it on top, using a spatula to spread them out.
- Bake 35 to 40 minutes, until the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store in an airtight container at room temperature for up to five days, or wrap individually and freeze for up to three months.
- Recipe Notes
- * You can use 3/4 cup store-bought jam if you don't have time to make your own.
- ** You can also use brown sugar.
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