I really enjoy Perky’s Crunchy Rice cereal. Harper likes it w/ raw goat’s milk and fresh banana slices for breakfast, yum. Well, I found and tried this recipe before Stroller Strides this morning. It’s a great one for pregnant/nursing moms because it’s a snack w/ protein and healthy fats. I like it for summer too because it comes out of the freezer crunchy and cold. You could also try carob instead of chocolate chips. Here you go:
No Bake Chocolate Chip Flax n’ Oat Bars
3 Tablespoons Honey
2 Tablespoons Brown Sugar (I used Turbinado)
1 Tablespoon Coconut Oil (I used a little more)
1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter (I used organic crunchy peanut butter, will try almond next)
1/2 Teaspoon Vanilla Extract (I used organic and a lil’ bit more like 1tsp)
Generous Pinch or Two of Salt (omit if using salted nut or seed butter), I left this out
2 Tablespoons Ground Flaxseed
1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
1 Cup Perky’s Rice Cereal
1/2 Cup mini chocolate chips (I used Whole Food’s 365 Organic ones)
- In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
- Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
- Stir in the flaxseed, followed by the oats and cereal.
- Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
- The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, and then place the bars into the freezer to chill for 30 minutes to an hour.
- Cut into bars or pop them out and eat. Store them in the refrigerator to keep fresh and from getting too soft. Enjoy!!
Last week, we enjoyed a family breakfast of scrambled eggs and these biscuits. It was so nice to have a biscuit option that didn’t have a ton of preservatives, wasn’t hard to cook and didn’t have wheat. Thanks, Mommypotamus! I thought they tasted even better as a snack than they did fresh out of the oven. Again, these are wonderful for pregnant/nursing moms as they have lots of protein and healthy fats too. Try them and let me know what you think. I’d love to hear what you enjoy for breakfast… It’s the one meal a day that I really need but have a hard time being creative with.
Melissa
June 20, 2011
1:45 PM
Is that coconut or coconut oil?
Dr. Cindy
June 20, 2011
10:28 PM
coconut oil, but next time I’m going to try adding some coconut shavings too.
Elizabeth, blogger for SunButter
June 21, 2011
12:24 PM
YUM! I’m trying these with SunButter (of course, since I blog for them) for the gaggle of kids around this summer. Love the flaxseed inclusion. That’s my latest secret weapon for busy kids with no time to eat. Thank you for the inspiration.
Brittany
June 27, 2011
4:36 PM
Just made these. So good!
Sarah
July 27, 2011
9:57 PM
These are so good! I’ve made them 3 times in the past several weeks. I have to limit myself or I’d eat them all in one day! I did add some brewer’s yeast for breastfeeding support and used dark chocolate chunks in place of the milk chocolate since I’m dairy-free right now. Thanks for sharing!