8 Servings 40 minutes, includes cooking time
These gluten-free, sugar-free bars were developed for diabetics to lower their morning sugar spikes. But, so many people loved them, I made them regularly. Add your fruit smashed or sliced on top. Bake on Sunday and have a breakfast for the week. They freeze well.
Ingredients
- 1 1/2 C raw old fashioned oats
- 1/2 C warmed nut butter See Note
- 1 Tsp cinnamon
- 1/2 C apple sauce
- 2 Tbsp flax meal
- 2 Tbsp chia seeds, ground
- 6 Tbsp water
- 1/8 C puréed berries (blue, black or raspberries)
- or 1/4 C sliced fruit (granny Smith apple, red pear, Banana) per bar
Directions
- Preheat oven to 350°F. Line the bottom of
an 8×8-inch square pan with parchment paper or silpat sheet. - Mix oatmeal, nut butter, cinnamon and applesauce in a large bowl. In a small bowl, combine meal, seeds and water. Add meal/seed mixture to oatmeal mixture. Stir to combine. Scoop into pan and even out the batter with a spatula.
- Bake for 15 minutes, then turn pan. Bake another 10-15 minutes. Allow pan to cool.
- Flip pan upside down onto cutting board. Remove parchment paper and cut into 6 bars. Top with fruit. Serve.
Note: Making your own nut butter will be warm when done. I use this, or warm the nut butter on low in microwave for 30 second intervals. Berries topping bars will be loose so I smash with a spoon and use as a jam. Feel free to use a fork or spoon to eat.
Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon
Copyright Marty Davey, 2015. All rights reserved.
