A crunchy oats and honey bar that is easy to make and perfect for packing and taking anywhere. Made with whole grain oats, quinoa puffs and brown rice cereal.
Author: Getty Stewart
2cupslarge flake oats
1/4cupoat flourgrind 1/4-1/3 cup oats*
1/4cupground flax seeds
1/4cuphemp hearts or sesame seeds
3/4cupbrown rice cereal
2Tbsppacked brown sugar
Toast oats, by spreading on large baking sheet and baking at 325°F for 10 to 15 minutes.
Line 9x13 pan with parchment paper.
In large bowl, combine oats, oat flour, flax seeds, quinoa puffs, brown rice cereal and salt.
In small bowl, mix oil, honey, vanilla and brown sugar.
Pour wet ingredients into dry and mix well.
Transfer to prepared pan and press down firmly into an even layer.
Bake for 25 minutes or until light golden brown on top. Bake slightly longer for crispier bars.
Cool in pan for 15 minutes, then use parchment paper to lift bars onto cutting board. Cool completely, then cut into bars. (I usually cut 3 across and 8 or 9 along the long edge).
Store in an airtight container or freeze if keeping more than 7 days.
Grind your own oat flour by placing 1/4 cup large flake oats in a coffee/spice grinder and pulsing until fine flour. To ensure this recipe is gluten free, buy oats rolled in a gluten free factory (the oat package will state if it is gluten free).Like any bar, you can swap in your favorite ingredients (nuts, dried fruit, chocolate seeds, etc.). Just keep the ratio of small flour like bits and larger bits about the same.