Fall is approaching and these cooler days inspire me to get my hands dirty and try out some new healthy and delicious recipes. I’ve been posting so many desert and sweet snack recipes, I know… the truth is, I don’t do much cooking and I like to keep things simple, most of my meals are made in a couple of minutes, I love flash-cooking! This is why most recipes I post here are baked goods. But I promise that I will post a new article with all of the delicious & “not so fancy” meals I prepare for myself on a daily basis.
I found this recipe on the wonderful blog of Maja (Haute PNK)! Although I didn’t have all of the recipes at hand, these little energy bars turned out pretty yummy.
So without further a due, let’s get baking my friends!
- 3 cups of large flake oatmeal (I used regular flakes but I believe they turn out less soggy with larger ones)
- ~ 1/4 cup Dried Cranberries
- ~ 1/4 cup Thompson Raisins
- ~ 1/4 cup of Dry Roasted Pumpkin Seeds
- ~ 1/4 cup walnuts (or other nuts of your choice)
- 2 tbsp ground flax-seed
- 1 cup of Unsweetened Organic Applesauce
- 1/2 cup of Skim Milk (I used almond milk & it turned out just great)
- A dash of Salt
- 2 tbs of Vanilla Extract
- 2 Omega-3 eggs
- 2 very ripe bananas
1. Pre-heat the over to 400°F
2. Add all the dry ingredients in a large bowl and mix well, then add the wet ingredients into the mix
3. The consistency should be well blended; not too wet or too dry
4. For this recipe, I use a 11″ x 9″ glass baking dish. If you want to make more or less, simply adjust the ingredients respectively
5. Spray the dish with some cooking spray and then line it with some parchment paper. I use the cooking spray to ensure the parchment paper adheres. (TIP: Parchment paper is an amazing way to save yourself from having to use sprays or grease when baking)
6. Bake for 23 minutes or until it is light golden brown
7. Let cool for about 15 min
8. Cut into desirable squares
9. Remove from pan and pack them away into a tupperware while they’re still slightly warm. This will ensure they stay soft.
10. I usually leave them on the counter with the lid on over night and then refrigerate starting the next morning. I’ve found them to be delicious for up to 5 – 6 days….not that they ever last that long
Let me know how this recipe turns out for you in the comments bellow…