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!”