You know, oats are rich in vitamins E, B6, B5 and minerals such as iron, selenium, magnesium and copper. This is one of the highest levels of fiber and nutrients. You should eat oats for breakfast. Although you need a lot of ingredients to make this type of cake, you also need to do a lot of steps. But the Oat Bars is really delicious and good for health.
I found this formula on the online. The quantitative guidelines of the author are very accurate. So today I share it for you to see and do it! (optional)
photo: Tricia Martin
Cranberry Ginger Power Bars Recipe
via Heidi Swanson
- 1/4 cups walnut halves (5 ounces)
- 1/2 cups puffed brown rice cereal
- 1/4 cups rolled oats
- 1 cup dried cranberries, chopped
- 1/2 cup oat bran
- 3 tablespoons finely chopped crystallized ginger
- 1 cup brown rice syrup (see Note)
- 1/4 cup natural cane sugar (see Note)
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°. Lightly spray an 8-by-11-inch baking dish with cooking spray. Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes. Let cool, then coarsely chop. Transfer the walnuts to a large bowl. Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove from the heat and stir in the vanilla. Pour the syrup into the rice-oat mixture and toss to coat thoroughly. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray. Let cool for at least 45 minutes before cutting into 16 bars.
The cranberry-walnut bars can be wrapped individually in plastic wrap or waxed paper and kept in an airtight container for up to 4 days.
photo: Tricia Martin
Blueberry Oat bars Recipe
via Fat Free Vegan Kitchen
- 1 pint blueberries
- 1/4 cup agave nectar
- 1/4 cup apple juice
- 1/2 teaspoon vanilla
- 2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
- 3 cups oatmeal* (regular, not instant)
- 1/2 teaspoon cinnamon
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 ounces unsweetened applesauce
- 6 tablespoons (3/8 cup) agave nectar
- 6 tablespoons (3/8 cup) water
- 1 teaspoon vanilla
Preheat oven to 375F. Oil an 8×8-inch baking dish.
In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
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#Chef: Tricia Martin
She is a photographer, artist, baker of tasty treats, spiritual philosopher, mayor of Pietopia™, yoga master, screenprinter, tea drinker, bicyclist, website creator, daughter, sister, great swimmer, blogger, best friend, tough and determined, writer, scarf-wearer, fiance, kale & kombucha enthusiast, designer, fan of Santa Fe & Hawaii, blazer of own path. More about her: eatingisart.com