Say HELLO to the food for all times of day.
I can totally see me having these guys for breakfast and snacks and dessert. If I’m feeling it I may even add a spread of chocolate peanut butter (aka you melt chocolate chips in a bowl and then mix in a spoonful of peanut butter…it’s fabulous).
This recipe was inspired by a recipe I stumbled across from Carrots n’ Cake. I switched things around a bit (because I loathe actually following recipes…I get bored!) and they still came out great.
Now. Let’s say you hate blueberries. I know! Crazy talk. But if you do hate blueberries you could easily swap in some chocolate chips for the blueberries. Bonus points if you swap in mini chocolate chips because mini chocolate chips are the cutest. And since you are adding chocolate chips you could add in peanut butter for the cashew butter because we all know the besties that pb & chocolate are.
Lately (aka for the past 2 years), I’ve been enjoying oatmeal in baked form rather than creamy, typical oatmeal form. Which is why I have a gajillion baked oatmeal recipes on the blog. There was the grapefruit baked oatmeal with walnut streusel, the s’mores baked oatmeal, the carrot cake baked oatmeal with pecan streusel, and the list goes on and on. I’m not calling this recipe ‘baked oatmeal’ because it is more doughy and soft and moist and (dare I say) more wonderful than baked oatmeal. The texture is amazing and reminds me of my baked oatmeal blueberry muffin donuts (which were insanely yum).
If you are reading this in the morning, I’m probably sitting at my kitchen bar drinking a vanilla latte and eating some of these bars for breakfast. Yup.
Yield: makes a 8"x8" pan worth of oatmeal bar goodness!
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes
2 cups oats
2/3 cup oat flour
1/3 cup dark brown sugar, packed
1/3 cup milk (i used 2%)
1/4 cup coconut oil, melted (or good ol' butter)
1/4 cup cashew butter (or another nut butter)
1/2 tsp cinnamon
1/2 tsp salt
1 cup blueberries (or another add-in of yo' choice!)
Preheat oven to 350ºF. In a bowl, combine all ingredients (except blueberries) until a batter forms. Gently fold in blueberries. Pour batter into a greased 8"x8" dish. Bake for 25 minutes.
inspired by this recipe.
p.s. Today is the last day the course will be at the current price. January 4th the price of the course will be increasing to $339. If you have been wondering if the course is right for you, I created this video to give you a sneak peek into the course to hopefully help you answer that question.
I will be sharing another sneak peek inside the course sometime today via my email list and facebook!:)