Arthur: What you makin’.
Me: Oatmeal bars.
Arthur: I going to school?
Arthur loves these oatmeal bars. In fact, they were what got him to feel comfortable going to school last year. Some kids needed to bring a special truck, or a special sippy cup. Arthur, he needed an oatmeal bar. So, needless to say, I got really good at making these. They are quick and you can make so many variations of them. Mine happens to also be dairy free, for at the time I was nursing George and had to be off all dairy. They are so good with the coconut oil, I have just kept them that way. The original recipe is from GOOD to the GRAIN by Kim Boyce.
- 2 cups certified gluten-free rolled oats
- 1/2 cup plus 1 tablespoon flaxseed meal
- 1/2 teaspoon cinnamon
- 1/2 cup raisins (or make a combination with golden raisins, dried cranberries, dried figs, dried apricots. So many possibilities)
- 1/2 cup honey
- 1/4 cup dark brown sugar
- 1 tablespoon unsulphured (not blackstrap) molasses
- 1 teaspoon kosher salt
2 ounces coconut oil (or 1/2 stick butter), plus extra for greasing the dish
Preheat oven 325 F. Grease 9×9 inch baking dish
Melt coconut oil in pot over medium heat. Add oats and stir oats every minute or so for about 6 minutes. They need to be about two shades darker than they started. Hint: keep some raw oats next to you on the counter as a guide.
When done, put toasted oats in large bowl. Add 1/2 cup of flaxseed meal and the cinnamon to the bowl.
Toss the remaining flaxseed meal with the raisins and chop finely.
Add to bowl with oatmeal mixture.
Make the syrup. Put honey, brown sugar, molasses, and salt into pot and place over medium heat. Stir to combine and cook syrup until evenly boiling. This should be about 6 minutes. Boiling the syrup is important and gives the bars their chew.
Pour syrup over oat mixture and mix until every oat is covered. When completely mixed, put in baking dish and press them out so they are even.
Bake for 25 – 30 minutes. The outer edges of the oatmeal bars should be darker than the middle and it all should have a nice sheen.
Remove from oven and let sit for 10 minutes before cutting. Cut to desired size, and remove to let cool completely.
Store in an airtight container. Enjoy!