Go Back
Print

Cinnamon oatmeal cookie bars

Servings 8 bars

Ingredients

  • 1 cup rolled oats (100g)
  • 3 pitted dried dates (45g)
  • 1 tbsp oil Coconut, sunflower, canola - whatever works!
  • 2 tbsp brown rice syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup almond flour (30g)
  • 1/4 tsp baking soda

Instructions

  1. Preheat your oven to 350°F/175°C. I make these in our toaster oven because it preheats so quickly.

  2. Place the rolled oats in a food processor and let it grind away for about 30 seconds.

  3. Add the dates into the food processor, and pulse until the dates are relatively uniformly distributed.

  4. Add in the oil, brown rice syrup, vanilla, cinnamon, salt, almond flour, and baking soda, and pulse the food processor until it is all about the size of small bread crumbs and evenly mixed.

  5. Line a standard size loaf pan with parchment. Dump the contents of the food processor into the loaf pan and spread evenly, then press down to compress with a lightly oiled spatula (or your hands). Be firm! This will help the bars stay together.

  6. Bake for 15 minutes. Remove from the oven and allow to partially cool while still in the pan on a cooling rack.

  7. Before they are totally cooled, lift the parchment paper out of the loaf pan and cut into eight equally sized bars. I used a bench scraper, but a large knife would also work. Allow to completely cool before storing in an airtight container.