Double Oatmeal Breakfast Bars
3
Points®
Temps total: 50 min • Préparation: 10 min • Cuisson: 40 min • Portions: 12 • Difficulté: Facile
Old-fashioned oats lend structure to leftover, cooked steel-cut oats. The addition of eggs helps hold them together so that once they’re baked they can be cut up into sturdy, portable bars for an easy grab-and-go breakfast or snack. Chunks of toasted walnut also add hearty texture and extra protein while honey lends just a touch of sweetness. Refrigerate the bars in an airtight container for up to 5 days.
Ingrédients
Strawberry Slow Cooker Steel-Cut Oats
2 cup(s)
Walnuts
⅓ cup(s), toasted
Honey
3 tbsp(s)
Canola oil
1 tbsp(s)
Vanilla extract
1 tsp(s)
Table salt
¼ tsp(s)
Egg
2 large
Uncooked old fashioned oats
1 cup(s)
Instructions
1
Preheat oven to 350°F. Line an 11 x 7–inch baking dish with parchment paper. In a large bowl, whisk leftover oats, walnuts, honey, oil, vanilla, salt, and eggs. Fold in old-fashioned oats. Spread mixture into prepared baking dish. Bake until firm and lightly browned around edges, about 40 minutes.
2
Cool in pan for 10 minutes. Using parchment paper, lift out of pan and cool on a wire rack. Cut into 12 pieces.
3
Per serving: 1 piece
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