When we travel long distances, I usually carry fruits and some food with me. This past year, we have started our journeys in the early morning, so I have prepared many different types of breakfast bars. Some were crunchy and some were sweet. Some had dry cereal in it and most had some type of chocolate. I also made a very plain bread-type oat bar and topped it with jam. Here are some of the bars I’ve made and packaged in the last few months:
My family prefers the lighter, crunchier, and drier oat bars, while I tend to prefer the denser, chewier, and more moist ones. So here are two recipes for Chocolate Oat Bars: one crunchy with double chocolate and coconut, and one chewy with bananas and peanut butter. Both are addicting.
Crunchy Double Chocolate Coconut Oat Bars (Makes 8 bars)
Heat in a small pot over a low flame:
- 2 oz cacao butter
When melted, add in:
- 1/4 c maple syrup or your choice of liquid sweetener
- 1/2 tsp vanilla extract
Set aside. In a bowl, mix together about 2 1/2 c your choice of dry ingredients. My family loves this mix:
- 1 3/4 c quick oats
- 1/3 c semi-sweet Vegan chocolate chips (if your family prefers a sweeter bar, increase the chocolate chips and decrease the amount of oats OR add tablespoons of Sucanat, to taste)
- 1/4 c flax seeds
- 2 Tbsp coconut flakes
- 1/2 tsp sea salt
Add the wet ingredients to the dry. Place a parchment paper on an 8 x 8″ pan (very important because otherwise the bar will stick to the pan even if it is greased). Place the mixed ingredients into the pan and pat down well so that it is evenly leveled and packed in. Bake for 20 minutes at 350F. Turn over carefully onto another sheet of parchment paper and bake for another 20 minutes. You want to make sure that it is thoroughly cooked and dry. When cooled, place in the refrigerator till it hardens. Slice into 8 pieces. Package or place in a container. It will last longer in the refrigerator, but will do well stored in the pantry for a week as well.
Chewy Banana Chocolate Peanut Butter Oat Bars (Makes 8 bars)
Mash in a bowl with a fork:
- 2 large bananas, about 11 oz
Add in and mix to incorporate well:
- 1/4 c peanut butter
- 1 tsp vanilla extract
- 1 tsp sea salt
Now add in about 3 c your choice of dry ingredients and mix well. I love this mix:
- 2 T flax seed meal
- 1/3 to 1/2 c your choice of chocolate: cacao nibs, dark chocolate or semi-sweet Vegan chocolate chips
- 2/3 c chopped dates
- 2 c rolled oats
Place in a greased (use coconut oil or other oil) 8 x 8″ pan. Pat down well so that it is evenly leveled and packed in. Bake at 350F for 25 minutes or until browned. Cool and place in refrigerator until it is easier to handle. Slice into 8 portions. Store in the refrigerator for a week.
Now that you have two kinds of bars, you’re ready to travel anywhere!