Dit Suurlemoen Hawermoutstawe are easy, healthy breakfast bars loaded with fiber and protein and made with no eggs, no dairy, no gluten, and no refined sugar!
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Suurlemoen Hawermoutstawe
Dit Suurlemoen Hawermoutstawe are easy, healthy breakfast bars loaded with fiber and protein and made with no eggs, no dairy, no gluten, and no refined sugar!
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porsies: 9 bars
kalorieë: 301.4 kcal
Bestanddele
- 2 koppie Amandelblom - (aantekening 1)
- 1-2 teelepel Suurlemoenskil - opsionele
- 1 ½ koppie Vinnige hawer - (aantekening 2)
- 2 eetlepel Chia sade - (aantekening 3)
- ⅔ koppie Esdoringstroop - (aantekening 4)
- 1 teelepel Vanielje-ekstrak
- 4 eetlepels Suurlemoensap - juice from 2 lemons (note 5)
- ½ koppie Gesnyde amandels - (aantekening 6)
Lemon Glaze optional
- 1 eetlepel Suurlemoensap
- ½ koppie Poeier suiker
instruksies
- Preheat the oven to 350°F (180°C). Line an 8-inch square pan with non-stick parchment paper. Set aside.
- In a mixing bowl, add almond flour and lemon zest. Use your fingertips to rub the lemon zest onto the almond flour.
- Add quick oats, chia seeds, maple syrup, vanilla extract, and lemon juice.
- Stir with a rubber spatula at first, then lightly oil or wet your hands and squeeze the dough to bring everything nicely together into a sticky dough. If too dry or crumbly, simply add a teaspoon of water to stick everything together.
- Using a rubber spatula, press the batter into an even layer in the prepared baking pan.
- Sprinkle sliced almonds on top and press firmly with your fingertips to stick to the dough.
- Bake for 30 minutes at 350°F (180°C) until nicely golden brown.
- Let them cool down for 15 minutes at room temperature in the pan. Then lift the hanging parts of parchment paper and place them on a wire rack to cool for 1 hour. The cooling down firm up the bar.
- Transfer them another 1 hour in the fridge for another hour before cutting, so they are firm and nice.
Lemon Glaze – optional
- If you like a sweet lemon glaze, prepare the lemon glaze by stirring powdered sugar and lemon juice in a small mixing bowl. It should form a thick and creamy paste.
- Drizzle over the cold bar.
- Sprinkle extra lemon zest on top if you like its tangy flavor.
- Use a long, sharp knife to cut into 9 bars/squares.
Notes
Let 1: Use ultra-fine almond flour, not almond meal, as this would make dry, fragile cookies. I haven’t tried another flour, and I can’t guarantee oat flour or regular flour works the same. The closest flour to almond flour is sesame seed flour, so if you want a nut-free version, you should try that!
Let 2: Quick oats are finer than rolled oats, and they firm up the bars. Don’t use rolled oats, as the bars would be fragile. You can pulse rolled oats 2-3 times in a food processor to make your own quick oats. Use gluten-free certified oats if needed, or swap for quinoa flakes for a fully gluten-free option.
Let 3: Or flaxmeal, this helps with the firmness of the bars. I highly recommend not skipping them.
Let 4: Any liquid sweetener, like agave syrup or coconut nectar, works.
Nota 5: I am using lemon juice from one fresh lemon and grating its zest to add a tangy flavor to the cookie dough. You can use store-bought or freshly pressed lemon juice if preferred.
Nota 6: Or shredded coconut, unsweetened.
Wenke
Sitrusopsies: You can easily swap the lemon juice and zest for lime if you want to try a different tangy flavor profile. Binding: I recommend using either chia seeds or flax meal to ensure the bars firm up properly. Don’t skip these, as they are essential for the best chewy texture. Coconut Twist: For a tropical flavor, try stirring 1/4 cup of shredded coconut into the dough or sprinkling it on top instead of the sliced almonds. stoor: Store the cookies in an airtight container in the fridge for up to 4 days. Freeze up to 1 month in freezer bags and thaw at room temperature the day before.Voeding
Dien: 1bar (from 9, no glaze) | kalorieë: 301.4kcal | koolhidrate: 33.4g | proteïen: 8.7g | vet: 16.6g | Versadigde vet: 1.3g | Meervoudig onversadigde vet: 1.6g | Mono -onversadigde vet: 1.9g | Trans vet: 0.004g | natrium: 3.2mg | kalium: 159.3mg | Vesel: 5.6g | suiker: 15.9g | Vitamien A: 2.2IU | Vitamien C: 3.5mg | kalsium: 116.6mg | yster: 2mg | magnesium: 64.8mg | fosfor: 110.1mg | sink: 0.9mg
How to Make Lemon Oatmeal Bars (in Pictures)
These were fabulous! Thank you for once again giving us a healthy, delicious recipe. I love that it has awesome lemon flavor with wholesome ingredients!
My plesier!
I love your recipes, but I’m allergic to chia seeds. Do you have a good recommendation for a substitute?
You can use flaxmeal ! same amount. Enjoy !
love lemon
Ek ook!