What tastes like a brownie, is super addictive, and is also a worthy candidate for healthy-quick breakfast/snack?
Let me give you a hint… it rhymes with schmocolate moatmealazin cars.
Yeah! It is totally this recipe! You’re smart, I knew it as soon as you happened upon this page.
And being so smart, I probably don’t have to tell you why the ingredients in these bars can make a good breakfast/snack/dessert/tea accompaniment, but if you’ll notice the 100% whole grains, flaxseed, dried fruit, cocoa powder, and other fruit purees/healthy plant fats… you’ll also notice that there is a lot of nutritional value in the form of fiber, antioxidants, vitamins, and healthy carbs and fats required to keep your bod humming along steadily.
Yes, the recipe does include sugar. Unfortunately (but also, I think, fortunately) it is actually necessary. I’m not saying Stevia couldn’t do the job… but I’m also saying I like it with the sugar. BTW… this sugar is actually practically halved from similar recipes I scoped out beforehand. You and your kids could do a lot worse with store-bought OR homemade breakfast bars! Just sayin’.
Oh, and yes, your kidlets will totally eat these. Just don’t tell them about the avocado. And don’t let them eat the whole pan.
These are, in fact, kid-approved. I actually tested this recipe out on a group of kids and their parents at a healthy-eating event I volunteered at recently – the little ones were actually asking for their parents to make this at home as they were munching on the gluten-free versions! So proud.
Here is the recipe I handed out with the goodies:
Chocolate Oatmeal-Crazin Bars
This gluten-free and vegan recipe is a really tasty and easy-to-make treat for families with or without gluten or dairy allergies! The wholesome ingredients also make this cookie much better for health than a traditional or store-bought one.
Preheat oven to 325 degrees. Spray a large rectangle casserole dish, about 13”x9”, with cooking spray and set aside.
2 c. rolled oats
½ c. gluten-free oat flour
¾ c. gluten-free all-purpose flour (I <3 Bob’s Red Mill!)
OR nix the GF oat and all-purpose and use whole wheat flour
¼ c. ground flaxseed
1 tsp. baking soda
1 ½ tsp. xanthan gum (omit if using regular flour)
½ tsp. salt
1 cup sugar
1/3 c. 100% cocoa powder
½ c. each, raisins and dried cranberries
Mix above ingredients together in a bowl.
1/2 c. coconut oil, softened
1/3 pureed avocado, about 1/3 c.
½ c. applesauce (I didn’t have any, so I just pureed a whole ripe peach – pit removed – in my food processor!)
1/3 c. almond milk (up to 1/3 c. more if recipe is too dry)
2 tsp. pure vanilla
Mix above ingredients into dry ingredients until just combined, and transfer to the prepared pan.
Bake 25-30 minutes – will still look and feel a bit soft in the middle and get crusty on the edges. Cool in pan on a wire rack about 30 minutes, or until completely cooled. Cut into bars and serve!