blueberry oatmeal breakfast bars

base layer:
1 ripe banana, mashed
1/4 cup brown rice syrup maple syrup
1 tbsp unsweetened applesauce
1 tbsp unsweetened applesauce
1 tbsp unrefined coconut oil (not melted)
1 1/2 tsp vanilla extract
2 cups rolled oats
1 tsp ground cinnamon
1/2 tsp sea salt

topping:
1/2 cup rolled oats
2 tbsp chia seeds
2 tbsp flax seeds
1/4 tsp ground cinnamon
2 tbsp maple syrup
2 tbsp fresh lemon juice
1 cup fresh blueberries
1/4 cup crushed almonds (or any kind nut)


1. preheat oven to 320 degrees F.  line a 9x9 in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.

2.  in a mixing bowl, using a hand mixer, mix the banana, maple syrup, applesauce, coconut oil and vanilla extract until smooth. mix in the oats, cinnamon and salt until well combined.  mixture will be wet.  transfer the base layer into the square pan.  smooth it out with a spatula and press down evenly.  bake for 9-11 minutes. 

3.  in the same mixing bowl, combine all the ingredients for the topping layer until well combined.  remove the pan from oven.

4.  pour topping layer over and spread it out evenly,  pressing it down into the base layer with a spatula.  bake for an additional 15 minutes.  allow the bars to cool and set for 15-20 minutes before slicing the squares.  store in refrigerator. 

lowfat chewy fruit and oatmeal bars

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 8 oz. container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat-free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1 c. diced dried mix fruit, raisins or dried cranberries

1.  heat oven to 350 degrees.  in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl.  combine flour, baking soda, cinnamon, and salt; mix well.  add to yogurt mixture; mix well.  stir in oats and fruit.
2.  spread dough onto bottom of ungreased 13x9 in. baking pan.
3.  bake 28-32 min. or until golden brown.  cool completely on wire rack.  cut into bars.  store tightly covered. 

quinoa coconut granola bars

ingredients:
1 c oats
1 c quinoa, uncooked
1/2 c coconut flakes
1 c pecans, chopped
1 c cranberries, dried
1/4 tsp salt
1/2 c peanut butter, all-natural
3/4 c honey
1 tbsp canola oil
3 tbsp brown sugar


directions:
preheat oven to 350 degrees.  spray a ceramic or glass 9x13 inch baking dish with cooking spray.

spread oats and quinoa onto a cookie sheet and toast in preheated oven for 8 minutes.  watch to be sure and not over cook.  place mixture in a large bowl and add coconut, nuts and dried cranberries.

in a medium sauce salt, combine salt, peanut better, honey, oil and brown sugar.  bring to a boil over medium heat, then immediately remove from heat and pour over the oat mixture.  stir together until dry ingredients are evenly coated. 

pour into prepared baking dish, pressing mixture down into the pan.  bake for 20 minutes.

cool for up to 2 hours, then cut and serve.

*original recipe found on super healthy kids.
**i have eliminated cranberries and used almonds in place of pecans.  i've also added chocolate chips.

maple-sweetened pumpkin muffins with oats

ingredients:
1/2 c. melted coconut oil or extra-virgin olive oil

1/2 c. maple syrup or honey
2 eggs, at room temperature
1 c. pumpkin puree
1/4 c. milk
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon, plus more for sprinkling on top
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice or cloves
1 3/4 c. whole wheat flour
1/3 c. old-fashioned oats, plus more for sprinkling on top

instructions:
1. preheat oven to 325 degrees.  place ten cupcake liners in muffin tin.
2. in a large bowl, beat the oil and maple syrup or honey together with a whisk.  add eggs, and beat well.  mix in the pumpkin puree and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
3.  add the flour and oats to the bowl and mix with a large spoon, just until combined.  if you'd like to add additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4.  divide the batter evenly between the ten muffin cups a little higher than you normally would.  sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.  bake muffins for 23 to 26 minutes or until a toothpick inserted into a muffin comes out clean.  place the muffin tin on a cooling rack.  these muffins are delicate until they cool down (you have been warned!), so it 's best to wait until they have cooled down to remove them from the tin.  you might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.  enjoy muffins as is or spread with nut butter or regular butter.

*original recipe from www.cookieandkate.com

overnight oatmeal

2/3 c. rolled oats
2/3 c. milk
heaping spoonful of plain greek yogurt
flax seed
1/8 tsp. vanilla extract
1 tbsp. maple syrup

add ingredients to mason jar.  shake.  put in fridge overnight.  in the morning add frozen blueberries, bananas or your choice of fruit.

*recipe is a combination of recipe ideas from the internet