Posts tagged oat
'Golden Bars'... Turmeric Granola bars (perfect 'back to school' snack!)

So turmeric is kind of a big deal at the moment in the health and wellness world... turmeric lattes and golden milk is now pretty much mainstream!

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I first made these bars a few months ago (when the photos were taken) and have since made them so many times with slight tweaks to the mix-ins depending on what I have to hand... they are perfect for festival food and camping trips, full of good nutrition, great sustenance for a mini meal or snack that keep you going for ages, and robust to pack!

I also realised they would be perfect for lunchboxes or after school snacks now back to school season has hit. Equally, they'd be great for breakfast-on-the-go, or a healthy mid morning/afternoon snack at work.

These were actually a spin on these amazing chocolate banana squares... featured in my 'Not Just For Goldilocks' ebookThey taste more dessert-like than snack like.

As all of my favourite recipes the variations really are endless- just be mindful to keep the proportions of wet and dry the same.

Tell me... what are you favourite 'back-to-school' or breakfast-on-the-go snacks?

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Recipe: Golden Granola Bars

Makes approx 12 squares

Ingredients:

  • 2 cups water

  • 2 large mashed bananas

  • ¼ cup nut butter of choice

  • ¼ cup ground turmeric*

  • 2 ½ cups rolled oats

  • 1 packed chopped dried fruit (I find cranberries, dates, apricots best)

  • ¼ tsp black pepper (don’t omit as this activates the turmeric)

  • 2 tbs ground ginger or cinnamon (optional)

  • 1 cup chopped nuts and seeds

  • ½ cup cacao nibs or dark chocolate drops (not shown in this photos but are a great addition)

*or equivalent fresh turmeric root blended into the water

Method:

Blend the water with the bananas, nut butter and fresh turmeric (if using) until very smooth.

In a separate bowl mix together the remaining ingredients and then add the banana mix slowly, making sure the everything is fully coated (it’s easy to get pockets of dry pieces if you are not careful!). If the mixture is too thick, add a touch more water.

Note: taste test the mix before baking and add a little syrup/coconut sugar only if needed.

Spoon the mixture into lined and greased brownie tin so that it is approx 2cm thick. Press firmly and smooth the top. Bake at 180C for 20 minutes or until a toothpick comes out clean. 

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Choc-banana-hazelnut oat bake

I'm trying lots of new products at the moment. Having done a couple of giveaways I recently decided to get in touch with companies I love and whose products I use on a regular basis, I figured if I love them then you probably would too!

Over the next few weeks in amongst my recipes I will be showcasing their ingredients. I'll also throw in some reviews and more giveaways for you lot!

You cool with that!?

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Last weekend I also went to V-Delicious and the Allergy and Free-From Show in London, which was a other great opportunity to try new foods, talk to manufacturers and make new contacts for future blog collaborations... watch this space!  

The pic on the right shows a few of the things I bought- all new to me!  I'm particularly excited to try the raw Pana Chocolate as I was given this sample for free from 'Mr Pana' himself! :-)

Have you tried any of them?

 

 

Today I have for you an oat bake recipe.... it's been a little while since an oat bake, and this is actually one of the first combos I ever made but I didn't capture it on camera at the time. 

On Sunday I remade it with a selection of Rude Health's products... namely their oats and the new coconut milk. I also tried a recipe with their new drinking oats.. but i'll save that for another time once i've perfected it.

This coconut milk would also be perfect for making the tropical pineapple version with... still one of my favourite bresserts of all time!!

Why not serve it up for a leisurely breakfast with an extra glass of coconut milk on the side!

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Recipe: Choc-banana-hazelnut oat bake

Serves 2 (could easily double up and use a larger pan to serve 4)

Ingredients:

  • ½ cup porridge oats (could use any of these from Rude Health except the oatmeal)
  • 1 heaped tsp ground flax 
  • Pinch salt
  • Handful of hazelnuts (roasted or raw) this would also be good with coconut chips
  • 1 tbs cocoa powder
  • 1 tsp cinnamon
  • 1 banana- half mashed, half sliced.
  • Approx. few drops stevia or 1-2 tbs sugar/syrup to taste.
  • ½ cup non-dairy milk (I used Rude Health coconut milk)

Method:

Mix all dry ingredients together in a medium bowl, add the mashed banana and sweetener to the milk then mix all into the dry ingredients.

Arrange the sliced banana on top of the mixture once spooned into a small pie dish.

Use a medium pie dish- approx 18 cm diameter (the mixture should be approx 2cm deep). Bake at 180C for approx 20 mins until the top is golden and banana lightly browned at the edges.

Note: for speed you can microwave the bake for 2 mins and then grill the top to lightly brown for 2 mins. Keep a close eye to prevent burning!

I'd love you to join me in other places too!  

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