– Leftover pie filling.
– A recent post from Rose at the Londoner.
– New kitchen molds.
– A bag of mocking oatmeal.
– Fresh blueberries from Suipacha!
– A second attempt without pie filling which resulted in way better texture.
– Honey and nuts!
They are 100% natural and very on the go friendly. And they totally remind of me of the Nature Valley bars that I would buy back in college! Now I’M doing them and they taste better and actually are natural!!
The recipe Rose made called for condensed milk. And as much as I love condensed milk I wanted to use something else. Something sticky to bind it all together but that didn’t involve dairy or sugar. Something like honey!
So I joined forces and came up with these bars. I highly recommend them with coffee. Or breaking them up and serving them with yogurt and fresh fruit. YES. Or having it be my sweet treat of the day!
I made several kinds. All of them have a base of oats, pecans, cashews, and sliced almonds. Some have fresh blueberries, other have chocolate chips and a few have both! Maybe a little orange zest would be a nice addition? Go with whatever direction is calling to you. Here’s what I did.
Honey ‘n Oats Breakfast Bars ::
- 3 cups oats
- .25 cup cashews
- .25 cup pecans
- 1 cup sliced almonds
- 1 cup honey
- dash of salt
- chocolate chips, optional
- blueberries, optional
Toast the oats and nuts by placing them on a baking sheet and roasting them in a hot oven for a few minutes or by toasting them in a dry pan on the stove top. Move them constantly and stop cooking once the oats start to turn golden brown and the nuts are aromatic.
Transfer mix to a bowl add a dash of salt and the honey. You want to use runny honey. Toss it in the microwave for 10 seconds if it’s hard. Stir well to make sure everything is coated well. Add fruit and/or chocolate.
I used individual aluminum molds that I greased with cooking spray. If you don’t have these you can use either a casserole dish or a lined baking sheet and cut them once they’re done baking.
Spoon the mix into the cookware and bake for 45 minutes at 350°F. You’ll know they’re done when they’re super golden!
Store in air tight container up to one week and don’t forget to share.