Maple Oat Breakfast Bites

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These snack bites are tasty little guys that are great to have on hand in case your last meal wasn't quite enough to keep you full and satisfied until the next one. They're full of whole grains, healthy fats and sweetened naturally with maple syrup, all things that make me feel good about popping one (or two, or three...) into my mouth mid-afternoon. I made them tiny so depending on how hungry I am I can decide how many to eat. I didn't want to call these cookies, because I think doing so might disappoint some people. They aren't super sweet or tender, they're a little on the "dry" side in texture, and are slightly crumbly, but not fall-apart crumbly. Overall nutty and satisfying, but doesn't make you think you're eating dessert, a good compromise!

These little guys are super easy to make. Just throw everything into the food processor and let it do the work for you. If you want something a little extra special try adding some mini chocolate chips, or drizzling with melted chocolate. You can also play around with the type of nut butter you use; almond, PB, cashew, I'm sure sunflower seed butter would be good too. Overall, yum!

 
 

Maple Oat Breakfast Bites
Adapted from The Clever Carrot

  • 2 cups (160 grams) old fashioned oats 
  • 1 cup (120 grams) spelt or whole wheat flour
  • ½ tsp. baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup (55 grams) coconut oil, melted
  • 1/4 cup (64 grams) almond butter
  • 1/4 cup (75 grams) pure maple syrup
  • 1 teaspoon vanilla extract

Directions
Preheat your oven to 375 F. Line a baking sheet with parchment paper.

Add the oats, whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.

Add the egg, coconut oil, almond butter, maple syrup, and vanilla extract. Pulse until the mixture looks like cookie dough. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together, if it is too dry add a little extra coconut oil or maple syrup.

Shape the cookies into balls and place on lined baking sheets.

Bake for about 12-14 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.

Yield: 24 cookies

Date and Almond Breakfast Bars

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Quick post this week. You may or may not have noticed my love for snack bars. Usually oat based, hearty, filling and on the healthier side. Well, here's another winner! These bars are soft, but not chewy, more of a sandy texture. They are slightly sweet, just enough for me, and a little salty (which I love!). The dates add a nice natural sweetness without being an overwhelming flavor. They bars bake up pretty firm and hold together unless it's really warm out, or they sit in a hot car for a while! Whoops!! 

I cut back slightly on the honey in these bars, just by 1 tablespoon. They may have been slightly firmer with that additional tablespoon, but I didn't mind them at all the way they turned out. While the title of this recipe is "breakfast bar" I really found them to be more of a homemade granola bar. But in the end it doesn't really matter what they are called. I just know I enjoyed them!

 
 

Date and Almond Breakfast Bars
Adapted from Donuts, Dresses and Dirt
Ingredients

  • 2/3 cup (90-100 grams) chopped dates
  • 1 1/4 cup (110 grams) old fashioned oats
  • 3 tablespoons (22 grams) whole wheat flour
  • 1/3 cup (20 grams) wheat germ
  • 1/3 cup (35 grams) chopped almonds
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup (65 grams) almond butter
  • 1/4 cup (50 grams) olive oil
  • 3 tablespoons (63 grams) honey
  • 1/2 teaspoon vanilla

Directions
Preheat oven to 350. Line a 8x8 inch pan with parchment paper and spray with oil. Set aside. 

Combine the dates, oats, flour, wheat germ, almonds, salt and cinnamon in a large bowl. In a separate bowl, whisk together the almond butter, olive oil, honey, and vanilla. Pour the wet ingredients over the dry mixture, and stir together until evenly combined. Spread the batter into the prepared pan, pressing the mixture firmly onto the bottom, edges and corners.

Bake the bars for 30-35 minutes, until they are golden brown all over. Cool the bars completely in the pan on a cooling rack. When mostly cool, transfer to the fridge and let them chill for a few hours. This will make it easier to cut into neat bars.  Remove from fridge and cut into bars.