Homestyle Oat Bars

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I really like those tasty, chewy individually packaged oat bars I find at Whole Foods Market. But I don’t like paying $2.00 per bar!

So, I cracked open the pantry  and came up with my own quick, no-bake version that as it turns out, I like a whole lot better!

This recipe is simple. One you can throw together with whatever nuts, seeds, cereals and dried fruits you just happen to have hanging around. You don’t have to toast the rolled oats or the nuts, but I like that roasty-brown taste. These bars are soft and sweet, without being overly so, with a deep caramel-like flavor from the brown rice syrup.

Homestyle Oat Bars

adapted from the recipe found at fannetasticfood.com

Ingredients:

1 3/4 cups rolled oats

1 cup crispy brown rice cereal

Any combination of the following, measuring 1 cup:

Nuts, any kind, roughly chopped (almond slices, pecans, walnuts, cashews)

Seeds, any kind (pumpkin, sunflower, chia, flax, sesame)

Dried fruit, any kind (raisins, diced apples, chopped figs)

Shredded coconut (raw or toasted)

1/3 cup brown rice syrup

1/2 cup smooth natural peanut butter

1 teaspoon vanilla or maple extract

Himalayan pink sea salt (optional)

Method:

  1. If you like your oats and nuts toasted, preheat the oven to 350 degrees fahrenheit. If not, skip ahead to step 2. Place oats on a dry baking sheet. Place nuts on a separate sheet. When the oven is ready, place the oats and nuts in the oven. Toast the nuts carefully watching the time. This should take 2-4 minutes. They burn easily. Pull them out and allow to cool. Stir the oats every 5 minutes and toast until they are golden brown, about 15-20 minutes. Transfer the toasted oats to a large mixing bowl and set aside.
  2. Prepare a small-sized shallow, rimmed baking pan by lining with parchment paper and set aside.
  3. Measure brown rice syrup, peanut butter and flavoring into a microwave-safe bowl. Microwave for 30-40 seconds, then stir until combined.

IMG_6010.jpg4. Stir the rice cereal, nuts, fruit and other dry ingredients into the bowl with the oats and then pour the wet mixture over, mixing all together with a spatula into a sticky, crunchy mass.

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IMG_6011.jpg5. Immediately press mixture into prepared pan and flatten with your hands. Lightly dust surface of bars with sea salt, if using. Allow to set up in the refrigerator for about 30 minutes (if you can wait that long).

6. Cut into squares and wrap individually to prevent sticking together. For best results, store in the refrigerator.

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Cashew Queso

ChipsThink you have to give up nachos on a vegan diet? Think again.

There are so many creative and healthy ways to dress up the basic corn chip. Since going vegan I am always on the lookout for a new version of cheezy sauce. I think I found my new favorite.

Isa Chandra Moscowitz is one of my very favorite cookbook authors. Her recipes are straightforward and easy to execute–no weird exotic ingredients to hunt for at the health food store. Just real foods, real simple, real tasty.

The recipe can be found here on the Post Punk Kitchen website. This site offers a wealth of varied recipes, all vegan.

Sauce

This queso starts with soaked cashews, blended smooth with sautéed onions, peppers, garlic and Mexican spices. The sauce is then cooked on the stove for 20 minutes. Trust me, the deep flavor is worth the stir-time. I found it rather relaxing.

Nachos

I like to spread out a layer of refried beans mixed with whole pintos and salsa, then heat it up, adding the sauce and whatever toppings I have on hand. This works great for dipping, rather than pouring over all the chips, which tends to make them soggy.