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Got Vegan Chocolate Oat Bars, Will Travel!

1 Oct

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)

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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)

Vegan Granola 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!

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Easy, Quick and Yummy Vegan Crunchy Chocolate Rice and Oat Granola

22 Jul

Love chocolate in your granola? Don’t want nuts or seeds in it? Want it in 15 minutes? No problem. Like all my recipes, this is easy and quick.

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Easy and Yummy Vegan Chocolate Rice and Oat Granola

Mix together in a bowl:

  • 1 c rolled oats
  • 1 c rice cereal (my child loves Envirokidz Chocolate Koala Crisp but any will do)
  • 1/2 c vegan chocolate chips
  • 1 T flax seed meal
  • 4 T your choice of liquid sweetener: like coconut nectar, maple syrup, brown rice cereal or agave syrup
  • 1/2 t vanilla extract
  • 1/2 t sea salt

Bake for 10 minutes or until toasted at 325F on a prepared (greased/lined with parchment paper/Silpat mat) cookie sheet. Set aside to cool. Keep refrigerated until needed. NOTE: you can make these into delicious travel bars, like my other two, but it will be easier to break.

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Serve alone or with your choice of milk or yoghurt and/or fruit.

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Breakfast Dessert anyone?

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