I had “fun” working with amaranth (a high-protein seed that can be too crunchy or too gelatinous, if not prepared right). For that recipe, see Hi-Protein Amaranth Oat Breakfast Bars.
This is the easy version of that recipe. It can be easily doubled; this small batch makes about 4-6 servings. Store extra in refrigerator, for up to a week.
- 1/2 c. buckwheat groats or quinoa
- 2 c. old-fashioned rolled oats (*or 1 c. steel-cut oats; see note at bottom of page)
- 2 TBS. chia seeds
- 1/4 c. water
- 1/2 c. raisins or dates
- 1/3 c. coconut palm sugar
- 1/4 c. coconut oil
- 1/4 c. macadamias (or other favorite nut)
- 1 tsp. vanilla
- 1/2 tsp. salt
- optional: 1 tsp. cinnamon or other spices
1. Soak grains in a bowl of water for a day or so. Use: > 1/2 c. buckwheat or quinoa > 2 c. rolled oats
2. To prepare the “batter” for these bars, add to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary: > 2 TBS. chia seeds > 1/4 c. water
3. Rinse the soaked grains, letting them drain while adding the following to the chia seeds in the bowl: > 1/3 c. coconut palm sugar > 1/4 c. coconut oil, melted > 1/4 c. macadamias (or other favorite nut) > 1 tsp. vanilla > 1/2 tsp. salt > optional: other spices
4. Stir until the mixture is blended, then stir in the drained grains.
5. Add mixture to an oiled 9″x9″ square pan.
6. Bake at 350 degrees for 25 minutes.
7. If a slightly browned top is desired, broil the pan of bars for a few minutes, until golden.
8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.
* To replace rolled oats with steel-cut oats, use half as much (1 c.), letting soak at least a day. Drain, rinse, and even let sit another day if possible. Use as is, or process in a food processor to achieve a softer texture.
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