This is my adaptation of a recipe from Mollie Katzen’s Still Life with Menu. These are a great thing to grab when you need breakfast on the go, and freeze well. My husband prefers chocolate chips, but any kind of dried fruit works well, too (I’ve used chopped dried apricots and almonds, dried tart cherries and toasted sliced almonds, and dried cranberries and walnuts, all delicious).
- 2 cups oats
- 1 1/2 cups whole wheat flour
- 1/2 cup ground flaxseed
- 1 cup chocolate chips (or dried fruit, chopped if needed…see above)
- 1/2 cup chopped toasted walnuts (or your favorite nut)
- 3/4 tsp ground cinnamon plus extra for sprinkling on top
- 1/2 tsp salt
- 3/4 cup water
- 1/2 cup coconut oil, melted
- 6 TBS maple syrup
Preheat oven to 375, and coat a 9×13” pan with cooking spray.
In a large bowl combine oats through salt.
In a measuring cup or smaller bowl combine water, oil and syrup; pour wet ingredients into dry and stir well to combine.
Transfer batter to the baking pan and use a spatula to even it out and smooth the top. Sprinkle generously with cinnamon.
Bake for 30 minutes; once you remove the pan from the oven, cut the bars into your desired size and then let cool completely before removing them from the pan.