Back to School Cool
is the dorkiest post title possible; yet, I share it with you, dear reader, because you are that special.
As I’ve mentioned, I recently began an MBA program. To describe what the first few weeks of school and learning have been like, imagine meeting a particularly energetic monkey.
After meeting MOE, you’re strolling along, minding your own business and thinking about how awesome it would be to have a coconut. MOE has plenty of coconuts, so he helpfully tosses you one.
That coconut is the best coconut you’ve ever tasted, so MOE tosses you another one. Before long, he’s throwing every darn coconut within reach in your direction. And it’s not just coconuts. He’s pelting you with apples, oranges, pumpkins, any kind of semi-round produce.
(Why is there a pumpkin in the tree? I don’t know. Ask MOE.)
It’s been busy, dear reader. That’s why I’ve fallen back on dependable snack recipes, such as my adaptable oat bars. When you’re attempting to gobble down more fruit than you’ve ever eaten in your life, a hearty snack like this will set you up for the rest of the day. No pumpkin required.
I’ve updated this oat bar recipe for the 2014-2015 school year; coconut flour adds a little extra protein, while pumpkin seeds give a pleasant crunch. Adapt this recipe to your tastes by adding your favorite fruits or seeds. Or more chocolate. I don’t judge.
Fill-Me-Up Adaptable Oat Bars, Part 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (16 bars)
- 2 cups rolled oats
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 cup dried fruit (e.g. cherries, cranberries, raisins, chopped apricots)
- 1/4 cup chocolate chips
- 2 tablespoon raw pumpkin seeds
- 1/2 cup peanut butter or almond butter
- 1/2 cup maple syrup
- 2 eggs, slightly beaten
Preheat oven to 350 degrees F. In a large bowl, combine oats, flour and baking powder. Stir in dried fruit, pumpkin seeds and chocolate.
In a small bowl, mix together nut butter and maple syrup. Add beaten eggs and stir until smooth. Add to dry ingredients and mix thoroughly.
Using a spatula, press mixture into a greased or parchment paper-lined 8″ x 8″ pan. Bake for 12 to 15 minutes, or until top begins to brown. Remove from oven and allow to cool on wire rack for 10 minutes before removing from pan and cutting into bars. Store in the refrigerator or tightly wrap and freeze for up to three months.
P.S. How’s that for an excuse as to why I didn’t do my homework? “Sorry, Professor, MOE was throwing too many coconuts at me.”
P.P.S. Yeah, I don’t think that’s going to fly.
P.P.P.S. But this will: Check out more easy snack recipes here.
P.P.P.P.S. And here.
P.P.P.P.P.S. “MOE” stands for “Master of Overzealous Emus.” Of course.
P.P.P.P.P.P.S. Did I break the postscript record? Not quite.
I love those bars! The only problem is that when I make them I tend to eat too many of them because they’re so delicious.
Good luck with all that new and exciting fruit!
Happy back to school time, Jessie! I’m sure all these delicious snacks will keep you going yum yum 🙂 Good luck! 🙂
Thanks, Lucy! Hope all is well! 🙂
Rolled oats based bars are delicious! I made something similar to these using maple syrup, peanut butter, sunflower seeds and dried fruits and of course chopped dark chocolate. It’s a guilty snack, but delicious! I like that you added raw pumpkin seeds and coconut flour, I must try that out. Hehe, love the many P.S. Have a great Sunday!
Goodness, I want to try your version, Rika!
Having pumpkins thrown at you sounds INTENSE. Hopefully you’re honing your hand-eye coordination in the process 😛
And these oat bars look deelicious! Perfect after work treat.