My boss brought in these AMAZING fruit & oat bars last week – everyone went bananas for them. Even if you aren’t gluten/dairy/sugar free, I bet you will love them. Chris did, and that is saying A LOT. I suggest cutting these into bars, freezing them, and reheating when you are ready to enjoy.
I wish I could attribute where the original recipe came from, but here is my adapted version:
Makes 12 bars.
- 5 cups of oats
- 1/4 cup agave
- 1/2 cup maple syrup
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups of berries (I think this would work just as well with apples – can’t wait to try that when we go apple picking today!)
- 1/4 cup gluten-free flour (you can sub this for regular or corn flour, or arrowroot powder if you’ve got it/are feeling fancy)
Here’s what you’ll do:
- Mix 2 cups of the oats in a food processor. You are making oat flour. Tell all of your friends you made flour from scratch.
- Preheat your oven to 375 degrees.
- In the bowl of a standing mixer, combine the oat flour, the remaining 3 cups of oats, agave, 1/4 cup of the maple syrup, olive oil, salt, and vanilla until combined.
- Press two-thirds of the dough mixture into a 9X12 baking pan. Bake until brown (about 15 minutes).
- While the dough bakes, combine your berries, flour, and the rest of the maple syrup in a medium-sized bowl.
- Take out the tray with the dough, evenly distribute your berry mixture, and crumble the remaining dough on top, pressing down firmly. Bake until golden – about 40 minutes.
I ate most of these in one sitting, because I have control like that. Enjoy!