Deze Havermoutrepen met citroen are easy, healthy breakfast bars loaded with fiber and protein and made with no eggs, no dairy, no gluten, and no refined sugar!
Vind je dit recept lekker?
Laat een commentaar hieronder of ga naar onze Facebook pagina waar ik op (bijna) alle reacties reageer, onze Instagram pagina ter inspiratie, of onze Pinterest Voor het opslaan van recepten!
Havermoutrepen met citroen
Deze Havermoutrepen met citroen are easy, healthy breakfast bars loaded with fiber and protein and made with no eggs, no dairy, no gluten, and no refined sugar!
Print
Beoordeling
Delen op Facebook
pin
Opslaan in e-mail
porties: 9 bars
Calorieën: 301.4 kcal
Ingrediënten
- 2 cup Amandelmeel - (notitie 1)
- 1-2 theelepel Citroenzest - optioneel
- 1 ½ cup Snelle havermout - (notitie 2)
- 2 eetlepel Chia Seeds - (notitie 3)
- ⅔ cup Ahornsiroop - (notitie 4)
- 1 theelepel Vanille-extract
- 4 eetlepels Citroensap - juice from 2 lemons (note 5)
- ½ cup Gesneden amandelen - (notitie 6)
Lemon Glaze optional
- 1 eetlepel Citroensap
- ½ cup Poedersuiker
Instructies
- 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
Notes 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!
Notes 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.
Notes 3: Or flaxmeal, this helps with the firmness of the bars. I highly recommend not skipping them.
Notes 4: Any liquid sweetener, like agave syrup or coconut nectar, works.
Opmerking 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.
Opmerking 6: Or shredded coconut, unsweetened.
Tips
Citrus Options: You can easily swap the lemon juice and zest for lime if you want to try a different tangy flavor profile. Bindend: 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. Kokos 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. Opslag: 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.Voedingsbegeleiding
Portie: 1bar (from 9, no glaze) | Calorieën: 301.4kcal | Koolhydraten: 33.4g | Eiwit: 8.7g | Vet: 16.6g | Verzadigd vet: 1.3g | Meervoudig onverzadigd vet: 1.6g | Enkelvoudig onverzadigd vet: 1.9g | Trans vet: 0.004g | Natrium: 3.2mg | Kalium: 159.3mg | Vezels: 5.6g | Suiker: 15.9g | Vitamine A: 2.2IU | Vitamine C: 3.5mg | Calcium: 116.6mg | Ijzer: 2mg | Magnesium: 64.8mg | Fosfor: 110.1mg | zink: 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!
Graag gedaan!
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
Ik ook!