OAT & HONEY BARS
Alas….it’s Sunday evening & the blazing September sun is setting on another weekend. Do you feel bummed about the weekend ending, or do you get excited for the possibilities of the week ahead? I’ll admit, I’ve trained myself to dread Mondays. Sunday afternoon rolls around, & I get sad… kind of like when I realize my birthday & Christmas are actually only as long as every other day of the year & they’re over before I know it. I think it’s why we’ve stretched the Christmas season to include the month (or two) before the actual holiday. A month of Christmas music & decorations & parties with homemade gingerbread men is way more my style than one tiny day. (If we’re being honest, I play Christmas music off & on year round, & we sing Jingle Bell Rock every night with the kids as part of our bedtime routine. Why? Because it makes us happy!)
Anyway…I’m trying to rewire my brain to look forward to Monday mornings more because the truth is that I love my weekday life, too. But like the 26th of December, I think sometimes I have to actually get there before I realize, Oh yeah, I like you, too.
Part of my Sunday routine is planning out our meals for the week, including breakfasts for the kids. I’m all about simplicity, & I also want to offer them something that fuels them for the day– especially since Collins is in kindergarten now & only has an early lunch to hold her over until three o’clock. So I figured Sunday afternoons would be a great time to do our cooking show this fall, & we could focus on a breakfast recipe to help us (& you!) prep for our week ahead. Today’s recipe: oat & honey bars.
So before I give you the recipe, let me say that I didn’t bake mine long enough. We were scrambling to leave the house, & I took them out of the oven probably seven minutes too early, & several of the bars fell apart. Thankfully, we can use the granola for yogurt parfaits (that’s fancy for yogurt in a bowl with granola on top), but if I had baked them a smidge longer, we would have landed some legit bars for on the go breakfasts. We’ll try them again soon, though because this recipe is super simple!
HONEY OAT BARS courtesy of HalfBaked Harvest (If you’re not following her on Instagram, hop to it, missy!)
3 C old fashioned oats
1 C puffed brown rice cereal
1/2 C finely ground cornmeal
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 C honey + 2 tsp for later
1/3 C coconut oil
1 T coconut sugar (or light brown sugar)
2 tsp vanilla
- Pre-heat your oven to 350 degrees, & line a 9×13 inch pan with parchment paper.
- In a medium/large bowl, combine oats, cereal, cornmeal, cinnamon, baking soda, & salt.
- Put your 1/2 C honey & coconut oil in a microwave safe bowl & microwave for about 45 seconds. Whisk to combine. Stir in coconut sugar & vanilla.
- Pour honey mixture over oat mixture & toss well until all oats are coated.
- Pour mixture into your pan. Coat the bottom of a glass drinking glass or measuring cup with cooking spray or more coconut oil & tap down on mixture to pack it into the dish.
- Bake until light golden– about 15 minutes. Remove from oven & drizzle with 2 tsp honey. Bake for another 5-8 minutes or until the top is a deep golden. (This is where I messed up! Mine was not a DEEP golden.)
- Cut into bars when firm but still a bit soft– don’t wait more than 15 minutes.
- Cool completely & store in a cool place for up to one month– as if they’ll last that long!
See you next week on our cooking show! Sundays at 3!