Oat Bars

2 cups rolled oats
1/2 tsp cinnamon
1/4c butter or coconut butter
1/4 tsp salt
2 Tbsp agave
2 Tbsp honey
2 Tbsp brown sugar or coconut sugar
1/2 tsp vanilla
2 Tbsp water

In a blender or food processor,  pulse 1 cup of oats until it is consistency of coarse flour.  Mix in a large bowl with the other cup of oats & cinnamon.

In a small saucepan, melt butter over medium heat.  then add salt, syrup, honey, sugar, vanilla and 1 Tbsp water.

Pour into lightly greased 8x8" pan and press down until compact and even.  Let it cool for at least 1 hour in the fridge and then cut into squares.

Super Quick Oat Bars

Supper quick and easy recipe thanks to The Kind Life with Alicia Silverstone  I love the fact that she took the time time searching for recipe ideas without added sugar, syrup or honey so I did not have too :)  That makes these snacks great for anytime and you can easily change up the seeds, dried fruit and even the grain to make them super versatile.

• 1 1/2 cups Oats or Quinoa Flakes
• 1/2 cup Cashews (Pulsed in Food Processor until a Fine Flour)
• 1/2 cup Sunflower Feeds
• 1/4 cup Flax Seeds
• 4 Medjool Dates
• 1 cup Raisins or craisins
• 1/2 cup Dried Apricots
• 1 tablespoon Coconut Oil

Directions

1. In a large bowl add oats, cashews, sunflower seeds, flax and sesame seeds.
2. In a food processor add the remaining ingredients and continue to blend until a paste is formed. This will take a little while so give it 30 seconds - 1 minute
3. Add the wet mixture to the dry combining well.
4. Lightly grease (I use coconut oil) an 8x8" pan and press mixture well to form and even layer.  Bake in the oven at 160 degrees celsius for 10 minutes.
5. Cool and slice, great for kids lunches or snacks on the go!

Quinoa Nut Balls

These are so yummy! Adapted from Angela who has many other great recipes.  I am always in a hurry so instead of forming the mixture into balls, I just line a pan with saran wrap and press into a 1/2" layer into the pan.  Put in fridge to firm then cut into squares.

Ingredients

• 1 cup puffed quinoa (if making your own Puffed Quinoa you may need 1.5 - 2 cups)
• ½ cup peanut butter (or any nut butter)
• 3-4 tbsp agave nectar (or honey)
• 1 tbsp crushed peanuts (optional, or nut used)
• 1 tsp vanilla extract
• vegan dark chocolate (optional)

1. In a mixing bowl, combine the peanut butter, agave and vanilla. You may need to warm mixture slightly on stove if too firm.
2. Add the puffed quinoa (and peanuts, if using), and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in the melted chocolate or drizzle on top of squares or if you are in a hurry just chop some chocolate and throw into the mixture.

Home Made Granola Bars

Adapted from Brown Eyed Baker

Honestly I am not a huge granola fan but needs to find healthy convenient snacks for on the go and several of my friends raved about this recipe so just made a batch.  I tried the fig and date recipe below but it seems my figs were hard as rocks so just used all dates and made my own apple sauces (4 apples cored & peeled, 2 Tbsp lemon juice & puree) as I never can seem to keep the stuff on hand.  I just threw all the ingredients in the Vitamix except the oats so really fast to make. I found it a little sweet for me so I will likely cut down on the sweetener next time around but oh man are they yummy! Perhaps a little too yummy....

I love that the original author included a basic recipe so you can mix it up so you are not making the same type every time and it is so easy.

Basic Granola Bar Formula
1. Rolled Grains (2½ cups)
Suggestions: Quick or Regular Oats, Rye flakes, Barley flakes, etc.

2. Nuts, Seeds & Spices (1 cup)
Suggestions: Almonds, Walnuts, Pecans, Pistachios, Sunflower Seeds, Pumpkin Seeds, 
Pumpkin Pie Spice, Cinnamon, Ginger, etc.

3. Sticky Sweetener (1/3 cup + ¼ cup)
Suggestions: Honey, Agave Nectar, Molasses, Maple Syrup

4. Dried Fruits (1 cup)
Suggestions: Raisins, Apricots, Dates, Figs, Prunes, Cranberries, Pineapple, etc.

5. Binder (1 cup)
Suggestions: Pureed Dried Fruit, Apple Butter, Peanut Butter, Almond Butter, Unsweetened applesauce, etc.

Fig, Date & Almond Granola Bars

Ingredients:

1 cup unsweetened applesauce
1/3 + ¼ cup honey
1 teaspoon ground cinnamon
¾ teaspoon vanilla extract
2½ cups rolled oats
1 cup chopped almonds
1/3 cup chopped dried figs
1/3 cup chopped dried dates
1/3 cup raisins

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch baking pan with parchment paper.

2. Throw everything but oats and almonds in Vitamix and blend until nicely mixed.  Pour into bowl then chop nuts in Vitmix and then pour into bowl with the rest of ingredients.  Add oats and stir until combined.

3. Pour mixturer into the pan and press down to evenly flatten..

4. Bake for 25 minutes. Remove from the oven and cool in the freezer until the bars are firm, at least 1 hour. Remove from the pan and cut into bars. Store in an airtight container for up to 1 week.

(Recipe adapted from Good Life Eats)

Nut Balls

Adapted from Reboot with Joe He is so awesome :)

Ingredients:
1 cup organic old-fashioned oats rolled oats
1/4 cup ground flax
1/4 cup sliced organic almonds, choppped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
Pinch of sea salt
1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
1/4 cup + 1 tablespoon organic honey
1/4 teaspoon pure vanilla extract
2 tablespoons mini dark chocolate chips
1/4 cup ground almonds (pulse in a food processor), to roll the balls in

Directions:

1.) Combine oats, chopped almonds, flax, chia seeds, sea salt and cinnamon in a large bowl and stir.

2.) Melt almond butter in a saucepan over medium-to-low heat.  Once almond butter has melted, remove from heat and stir in honey and vanilla.  Once the mixture has cooled slightly, pour it over the oat mixture and mix well with a spoon.  Fold in the chocolate chips.

3.) Roll the mixture into small bite-sized balls and then roll it into the ground almonds, coating all sides.

4.) Let chill in the ‘fridge before eating.  YUMMMM!

Breakfast Cookies

I was looking around for new recipes (vegan & glutten free) and came across breakfast cookies  from She Knows.com One of the recipes she shares online is below and is from the and sounds delicious so of course I am off to make a batch to try out. 

Makes 2 dozen
Ingredients:2 cups pomegranate juice
1 cup steel-cut oats (uncooked)
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1/2 cup freshly ground peanut butter
1/4 cup vegan butter (try Earth Balance)

Directions:1. Bring pomegranate juice to a boil in a saucepan and add oats. Cook until mixture just starts to boil then remove from the heat immediately. Cover and allow liquid to absorb and cool.

2. Place the rest of the ingredients in a food processor and blend to mix. When oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.

3. When ready to use, defrost until just soft enough to cut into 1/2-inch slices. Preheat oven to 400 degrees F. and line cookie sheets with parchment. Bake for 10 minutes then turn off oven and continue to dehydrate until cool.

Note: Freston likes to reheat these cookies every morning and pour her daily dose of 2 tablespoons of flax oil on top.

Fudge Squares

(Serves: 16)
Yummy recipe from Chocolate Covered Katie / Adapted from Fitsugar.

• 1 cup pitted dates
• 1/2 cup almonds, unsalted
• 1/4 cup walnuts, unsalted
• 1/4 cup unsweetened cocoa powder
• 2 ripe bananas
• 4 tbsp natural almond butter
• 1/4 cup more unsweetened cocoa powder
• 4 tbsp unpasteurized honey, maple syrup or agave

Soak dates in a bowl of warm water for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.

Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.

Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Can store in the freezer for later.

Nut Free Power Bars

Ingredients

• 1/2 cup pumpkin seeds
• 1/ 2 cup sunflower seeds
• 1 teaspoons olive oil or cooking spray
• 1/8 teaspoon salt
• 1 cup dates, pitted
• 1 ½ tablespoons water

Directions

1. Spray pan with cooking oil and then add seeds and salt.  On low heat, keep tossing seeds until light brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. If needed add a bit more water.
3. Line a square pan with saran wrap letting the saran wrap extend up and over the edges so that when you fold it back over the mixture, it covers the mixture entirely.  
4. Pour mixture in.  Fold edges of saran wrap over the top of mixture and press down to form a flat even surface. You can snug the mixture up to the edges of the pan, pressing with your hands to form a nice square shape.
5. Slice into even squares. For best results store in the fridge, although bars can be kept at room temperature.