A simple recipe from Mama's Gotta Eat to stave off the cravings before heading to the grocery store!
Ingredients:
- 1 1/4 cup rolled oats, divided
1/4 cup peanut butter
2 tablespoons ground flax seeds
1/3 cup nonfat dry milk
- 1/4 cup warm water
1 teaspoon vanilla extract
2 tablespoons sliced almonds
- 2 tablsespoons chopped dates
2 tablespoons dried cranberries
Directions:
1. Line a 5" x 8" loaf pan with wax paper. 2. Place 1 cup of the oats in a food processor and pulse until smooth.
3. Stir together the oat dust, remaining oats, peanut butter, flax seeds, dry milk, vanilla, chopped dates, and 1/4 cup warm water until the ingredients are incorporated.
4. Transfer the mixture to the prepared loaf pan. Using the wax paper, press down firmly on the mixture until it forms a loaf shape. Set aside.
5. Toast the almonds over low heat until lightly browned.
6. Sprinkle cranberries and toasted almonds on top of the loaf and press lightly until they stick.
3. Stir together the oat dust, remaining oats, peanut butter, flax seeds, dry milk, vanilla, chopped dates, and 1/4 cup warm water until the ingredients are incorporated.
4. Transfer the mixture to the prepared loaf pan. Using the wax paper, press down firmly on the mixture until it forms a loaf shape. Set aside.
5. Toast the almonds over low heat until lightly browned.
6. Sprinkle cranberries and toasted almonds on top of the loaf and press lightly until they stick.
7. Place loaf pan in the freezer for 10 minutes.
8. Using the wax paper, lift the bars from the pan and slice into 6 bars.
9. Wrap each bar in wax paper then in a sealed bag, and store in the refrigerator for up to seven days or freeze for up to three months.
8. Using the wax paper, lift the bars from the pan and slice into 6 bars.
9. Wrap each bar in wax paper then in a sealed bag, and store in the refrigerator for up to seven days or freeze for up to three months.
Enjoy!
Comments
Post a Comment