I’m becoming quite dependent on our real fast food; the Clif-type bars that I’ve been making to grab on the run. This week they are just soaked steel cut oats, dried apricots, soaked almonds, and sea salt.
I was going to write down measurements for you, but lost track of them. We started with 3-1/2 cups steel cut oats from our health food store’s bulk bins, and added water and a tablespoon of whey to soak overnight (see my soaked bread recipe here, same idea). I soaked almonds overnight as well. All my previous bars had used dried rolled oats as the base, so I wasn’t sure how these would work, since the oats started out moist.
I ended up having to do 2 batches in the food processor, the 3-1/2 cups oats after soaking expanded quite a bit. I put half the oats in, added some of the soaked (but not baked yet) almonds and whirled that in the food processor. Added in sea salt and then dried apricots, about a cup. Oiled a 9×13 pyrex with coconut oil, spread the mixture in with a spatula, baked at 300 for an hour. These are more moist than my other ‘homemade clif bars’ but good. Nice and filling. Again, we cut them into bars and put in snack sized ziplocks. I’m keeping them in the fridge (I think they’d go bad if I didn’t) in the meat and cheese drawer.
These might just fit into The Nourishing Gourmet’s Oatmeal Challenge, since we’ll certainly be eating them every day, though for a snack not a meal.
Other posts of interest:
Why soak grains? See how we soak our wheat flour to make whole wheat bread more digestible
A Homemade Clif Bar Recipe, using rolled oats.
Another healthy real food snack, crispy almonds
And I’m going to be doing a maternity/baby week next week. I don’t want to focus too much on babies all the time, since not everyone is at that stage in life right now. But there is some information I’d like to get out there about birthing, breastfeeding, and babies, so I’ll just try and cram it all into one week. Hope to see you there!
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