Vegan Oatmeal Cookie Almond Butter Bars


Oh Hey! We are getting settled in our new home and taking it all in! Boy, oh boy, I forgot how much of a process moving is, but it’s all worth it in the end. That being said, it’s definitely time to resume focus on “de-stressing”! That’s totally my motto this summer… “rest and rejuvenation”… or learning how to do this anyways.

Please be patient with me as I get used to my new photography set-up as it’s quite a bit different from my old set-up, but much, much better! I’m now using the natural lighting in my new kitchen and it’s fantastic!

This is actually my first blog-worthy recipe to come out of the new kitch and it’s a good one!

Remember the Cherry Almond Butter bars I whipped up last summer? Well these are a spin off those bars, with an Oatmeal Raisin Cookie inspiration!

Healthy bars that taste like oatmeal raisin cookies?! Yes please!

I used my Vitamix to blend the almonds and oats into a rough flour, and transferred the flour to a bowl to add in the rest of the yummy and healthy ingredients!

The oats bring in fiber, the raisins and agave lend the perfect amount of sweetness, and the almonds, almond butter, and coconut oil add a good dose of healthy, and filling fats!

Each bar comes in under 200 calories and makes the perfect snack!

5.0 from 1 reviews
GF & Vegan Oatmeal Cookie Almond Butter Bars
 
Prep time
Total time
 
Serves: 12
Ingredients
Instructions
  1. In a food processor pulse almonds to a flour. Add in oats and process until well blended with the almond meal.
  2. Transfer ‘flour’ to a bowl and add in almond butter, sweetener of choice, coconut oil, vanilla, and salt. Stir to combine.
  3. You will have a sticky mixture (it may be slightly crumbly but will come together in the freezer once the coconut oil hardens)
  4. Stir in the raisins and press mixture into a 9x9 cake pan lined with parchment paper.
  5. In a small bowl combine garnish ingredients (2 tsp coconut oil, ¼ cup oats, ¼ tsp cinnamon) and mix into a crumble type consistency.
  6. Sprinkle over bars and press in slightly.
  7. Freeze for 30-60 minutes to set.
  8. Cut into 12 bars.
  9. Enjoy!
Nutritional Information
Serving size: 1 bar Calories: 190 kcal Fat: 13g Carbohydrates: 13g Sugar: 7g Fiber: 3g Protein: 6g

 

Now, a sneak peek at the new kitchen!

Eeeeek! Excitement!

I was inspired by this kitchen I came across on pinterest (drool!), and although we obviously don’t have the same amount of space, I’d say our kitchen came in looking pretty darn good!

We went with reclaimed pine hardwood flooring (reclaimed from a textiles factory in Indiana – we bought it here, thanks Kim 😉 ), and then all WHITE!

I’ve always loved the look of all white kitchens, so crisp, bright, and clean! My favourite addition was the simple and classic white subway tile backsplash!

We decided to go with these chrome pendant lights to add an industrial/bistro feel, an industrial style tap, and a gas range to finish the look!

Can you tell this kitchen is my baby?!

I feel SO, so, so blessed that we were able to do all that we wanted in our new home… God is good I tell ya, He is good! Sometimes in the morning I just have to pinch myself and be like… “Am I still dreaming or do I really get to cook in here?! Amen, amen, amen!!”

Have a wonderful rest of the week!

Christal

Nutritionist in the Kitch

 

Author: Christal

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

  • These bars were delicious!!! I just used almond flour instead of grinding the almonds. When you ground your almonds in your vitamix to make the flour, did you use the dry container? I find using the regular container to make even almond butter, I can’t get the right consistency.

    And nice kitchen too 🙂

    • Hey Jenel! I actually use the regular container to make the ground flour, I never did get the dry one! It works fine still!

Comments are closed.