Thursday, July 10, 2014

Oatmeal Energy Bars

When I was in college I lived in South Austin and commuted to San Marcos for class. Okay, actually in college I lived all over. Between my parents house in Cedar Creek, my South Austin apartment, and spending a summer house-sitting for a friend's parents I was once called a vagabond!



Specifically, the nine months I lived I South Austin and commuted to San Marcos for class 2-3 days a week, I would grab a breakfast that I could eat in the car. Most of the time this was a whole grab a bagel with some peanut butter. It wasn't a terrible choice, but it left my diet with some nutritional holes.

Baking these bars really reminded me of that time of my life. If I had thought to do a little more food prep back then, maybe I would not have gained the weight that I did!? Having a grab-n-go breakfast is still something I need most mornings, but now I have the nutrition knowledge to make much better choices for my body.



These Oatmeal Energy Bars are full of whole grain, good for you nuts and seeds, plus are sweetened with the tropical flavors of banana and coconut. Keep them wrapped in the fridge for a great in-the-car breakfast, or toast them in a taster oven and pair them with your favorite fruit!

Tell Me: What's your grab-n-go breakfast?

Oatmeal Energy Bars
makes aprx 9 bars

2 Cups Rolled Oats
1 tsp baking powder
1/3 cup mixed nuts/seeds (I used NowFoods Raw Energy Nut Mix)
1/3 cup brown sugar
2 Bananas (overripe and mashed works best)
2 tbs Coconut Oil
1 large egg
1/3 cup shredded coconut
*optional* 1/4 cup coconut water

Preheat oven to 350* and grease an 8x8 baking pan.
In your stand mixer, combine brown sugar, bananas, coconut oil, and egg. Mix on low.
Chop the nut/seed mixture to desired size and add to the mixing bowl. While the mixer is on low, slowly add in the baking powder and the rolled oats a little bit at a time. If the mixture is too dry, add in the coconut water (or water).
When everything is mixed well, pour into the baking pan and spread the batter evenly.
Bake for 15 minutes, allow to cool on the stove top for 10 minutes before slicing and serving.
Leftovers need to be wrapped in airtight plastic wrap and kept in the fridge.