Oatmeal Breakfast Bars
Good friends give you food.
Great friends give you the recipe.
My oldest friend in the world (as in: we met at swimming lessons when I was 1.5 years old) is one of favorite foodie buddies. She prefers to eat local whenever possible, grows her own fruits and veggies, and prioritizes protein and produce.
Long friendship short – she’s our kind of people. She’s a Fat Loss Foodie through and through. Last year, we discovered we were pregnant at the same time and due within months of each other. Suddenly, our needs changed and we found ourselves fueling our bodies differently to meet the nutritional needs of our babies.
Enter this recipe: Oatmeal Breakfast Bars.
This recipe is fabulous for nursing mothers who have limited time. The flax, dates and oatmeal support milk healthy milk production and provide mom with the instant energy needed to nurse on demand.
They also scream "mom food" because they are perfect for those, "Crap! I have 5 minutes to get ready and get out the door!"-days. (Because we all have those days!).
If you're a non-nursing mama don't worry - this recipe is for you too! You can also these as your starch carb with any breakfast or brunch; just eat the amount that works best for you and your body!
With no added sugars, a robust serving of protein, and nature’s best flavor profile (THERE IS BACON!), this recipe is sure to please even the pickiest palates. Give it a try and let us know how you like it!
Yield: 16 Servings
2 c. steel cut oats
1 lb. thick cut bacon
½ c. oat flour
½ c. almond meal
½ c. flax meal
½ c. Tera’s Whey Vanilla Bourbon protein powder
4 Tbs. brewer's yeast (optional - recommended for nursing mothers)
2/3 c. chopped dates
½ c. chopped walnuts or pecans
2 ½ tsp. ground cinnamon
¼ tsp. nutmeg
2 large eggs + 2/3 cup egg whites
2/3 c. unsweetened vanilla almond milk
1 ½ tsp. vanilla extract
3 Tbs. maple syrup (optional – may be replaced with 1 tsp maple extract to maintain flavor and eliminate additional sugars)
1. Place steel cut oats in a large mixing bowl and cover with water. Soak for at least 2 hours.
2. In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon to paper towel-lined plate. Chop bacon into small pieces.
3. Preheat oven to 350 degrees. Spray a 13x9 pan with a generous layer of the cooking spray of your choice.
4. Drain soaked oats and return them to the large bowl. Add chopped bacon, oat flour, almond meal, flax meal, protein powder, brewer's yeast (optional), dates, nuts, cinnamon, and nutmeg. These are your dry ingredients.
5. In a separate bowl, combine wet ingredients: eggs, egg whites, almond milk, vanilla extract, and maple syrup. Whisk until combined.
6. Add wet ingredients to dry ingredients. Stir until combined.
7. Pour into prepared baking dish and bake for 30 minutes or until all liquid is absorbed and the top is slightly golden brown. Remove from heat and allow to cool completely.
9. Cut into 16 squares and store in an air-tight container for up to 5 days. I prefer to freeze these for true emergencies so I can just grab and go!
COOK'S TIP: You can easily prepare steps 1 and 2 a day in advance to save time!