With fiber, minimal sugar, and lots of flavor, these oat breakfast bars work well for a quick on-the-go snack or even breakfast. Feel free to add less sugar, depending on the sweetness of your ripe bananas. I prefer to use coconut sugar due to it lower glycemic index, but feel free to swap it out for white sugar, maple syrup, or honey.
Why is Einkorn wheat better for you?
Einkorn grain has grown alongside human civilization since ancient times. Untouched by hybridization, einkorn has retained its primitive genetic code that contains only 14 chromosomes—a huge difference from the 42 chromosomes contained in modern hybridized wheat. This superior ancient grain also contains less gluten than modern whole wheat and is more abundant in many vitamins and minerals.
Why is whole wheat better for you?
Whole wheat is nutrient-rich, full in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients, has lower glycemic index reducing the risk of type 2 diabetes, contributes to heart health and can help lower cholesterol levels and blood pressure. The fiber and nutrients in whole grains can help keep you feeling full, which may prevent overeating. Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases.
Will this recipe work with all-purpose Einkorn flour?
Yes, the cookies will still be delicious and soft with all-purpose Einkorn, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.
Healthy Oat Breakfast Bars
Ingredients
- 2 cups rolled oats alittle less if using quick oats
- 1/2 cup whole wheat einkorn flour
- 1/4 cup mini chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 mashed ripe banana about 1/2 cup
- 1/4 scant cup coconut sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk eggs, mashed banana, maple syrup, and vanilla.
- In another bowl, mix together oats, flour, chocolate chips, baking powder, salt, and cinnamon.
- Add the egg mixture (wet ingredients) to the oat mixture (dry ingredients) and stir.
- Spread batter into an 8×8 baking pan lined with parchment paper.
- Bake for about 20 minutes, or until set in middle and golden around edges.
- Let cool and cut into 16 squares.
Leave a Reply