When it’s cold outside, I really love to eat oatmeal for breakfast. Only one of kids eats oatmeal and in attempt to get the other to add oats to his routine, I wanted to make some oatmeal bars. Yes, I could just buy a box of them at the store. I do like baking, and I like to control what ingredients go into breakfast. If you want to be productive and be the best, you need to eat your best. These bars fit that bill. They are not made with wheat flour but with oat flour. Oatmeal is one of America’s top breakfast foods for many reasons, especially it’s fiber content which can keep you full longer. Oatmeal is a whole grain that can benefit your health in many ways.
Here’s why you should add whole grain oats to your day:
- Reduces bad “LDL” cholesterol levels, helping prevent your risk of heart disease
- May help in reducing your blood pressure
- Keeps you full longer, helping with weight management
- Oats’ soluble fiber can help stabilize blood sugar levels, helping prevent your risk of Type II diabetes
- Early introduction into a child’s diet may reduce asthma risk
- May help reduce your risk of some cancers
- May help you stop itching (you didn’t see that coming did you?)
- Contains anti-inflammatory properties and antioxidant properties
- Helps you go to the bathroom, reducing the use of laxative
All those benefits in one whole grain food! Amazing, isn’t it? If you are bored with the same ole’ bowl of oatmeal routine, I highly recommend these PB & Chocolate Chip Oatmeal Bars. But don’t take my word for it. They got a thumbs up from my spin class participants as an after workout snack.
I grind my oats & flaxseed in a coffee grinder. You can make it a breakfast cake by putting it in a 8x8 pan and cooking it for 30 minutes or until center is set.
- 2 cups of oat flour (made from old fashioned oats)
- 1/4 cup freshly ground flaxseed
- 2 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/4 tsp salt
- 1 cup old fashioned oats
- 1 cup maple syrup
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup canola oil
- 1/4 cup all natural peanut butter
- Heaping 1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Lightly oil a 13x9 glass pan and set aside.
- In a large bowl, mix together oat flour, flax, baking powder, xanthan gum, salt, and oats.
- In a separate bowl, lightly beat eggs and combine with syrup, vanilla, oil, and peanut butter.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in chocolate chips.
- Pour into greased pan and place in preheated oven.
- Bake 20-25 minutes, checking for center to be done.
- Cool completely before cutting.
Variations: Make it gluten free by using certified gluten free oats, vanilla extract, and baking powder. You can omit the xantham gum. If you do, you will have a crumbly but still delicious breakfast cake. Make it dairy free by using Enjoy Life chocolate chips. Make it soy free, by replacing xanthan gum with a soy free gum.
Don’t miss Supermarket Nutrition’s January newsletter, featuring supermarket RD’s in the news, SRD blogs, NEW resources for dietitians, recipes, and a chance for SRDs to win $25 gift card for filling out SN’s 10 question nutrition education survey. :http://eepurl.com/Noijz