Ahh...Sunday, the beginning of a new week. A day for rest and relaxation to prepare for the week to come. Since most of the recipes I have posted this first week have been heavy on the sugar, I thought I would post something from the Clean Eating Magazine. Whole foods at their finest.
This recipe is healthy and low on the glycemic index. The almonds add some protein for balance and the fiber from the apples and the whole grains help keep you energized and moving. A great breakfast choice.
If your looking for more baking inspiration head over to my Recipe Catalog
. I have moved the holiday treats to the top of the page.
Apple and Almond Oatmeal Bars
Recipe from Clean Eating Magazine
Olive oil cooking spray
4 cups peeled, cored and diced Red Delicious, Gala, Macintosh, and/or Fuji apples; 1/4 inch pieces; 4 to 5 apples
4 Tbs; plus 2 tsp raw honey, divided
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup quick-cooking rolled oats
1 cup white whole wheat flour
1 tsp baking powder
1/4 tsp sea salt
1/2 cup natural unsalted almond butter
1 Tbs olive oil
1/4 cup unsweetened applesauce
2 1/4 cups nonfat plain Greek yogurt
( or vanilla which I prefer)
18 raw unsalted almonds for garnish
1. Preheat oven to 350 degrees. Coat a 9x13 inch baking pan with cooking spray
2. In a large bowl, combine apples, 2 Tbs honey, cinnamon, and nutmeg; set aside.
3. In a separate large bowl, whisk oats, flour, baking powder, and salt. In a small bowl, lightly beat egg; mix in almond butter, oil, 2 Tbs honey, and applesauce until well blended. Add egg mixture to flour mixture and mix until well blended and a thick batter forms.
4. Transfer batter to pan. Place a sheet of wax paper over top and press down with your hands to spread mixture evenly over bottom of pan; remove wax paper. Pour apple mixture over top, spreading evenly. Bake for 30 minutes, until apples are soft but not brown. Let cool for 10 minutes. Cut into 9 squares and divide among serving plates. Top with yogurt, almonds, and remaining honey, dividing evenly. Serve warm or cold.
Labels: In the Kitchen