Sport I wanna make some oat bars
- Thread starter jackie11
- Start date
Sport Fitness
Here's one from:
Just toss some raisins in with the nuts. 1/4 cup of each, maybe. Oil and syrup involved, though, so beware. I'm sure someone here knows of good substitutions.
* 2 cups regular rolled oats
* 1/2 cup coconut
* 1/2 cup coarsely chopped slivered or slice almonds, or chopped peanuts
* 1/2 cup sunflower seeds
* 1/4 cup sesame seed
* 1/2 cup honey or maple-flavored syrup
* 1/3 cup cooking oil
Preheat oven to 300 degrees F. In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1-inch baking pan. Bake for 30 to 35 minutes or until lightly browned, stirring after 20 minutes.
Remove from the oven and immediately turn onto a large piece of foil. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).
Microwave directions: In a 2-1/2 quart bowl combine oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. Combine honey or syrup and oil; stir into oat mixture. Micro-cook syrup and oil; stir into oat mixture. Micro-cook on 100 percent power (high) for 8 to 10 minutes or until lightly browned, stirring every 2 minutes for the first 4 minutes, then every minute.
Immediately turn out onto a large piece of foil. cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze.
Apple-Cinnamon Granola: Prepare as above, except reduce rolled oats to 1-1/2 cups. Stir 1 teaspoon ground cinnamon into honey-oil mixture. Just before serving, stir in 1 cup coarsely chopped dried apple. Makes about 7-1/2 cups (15 servings).
Just toss some raisins in with the nuts. 1/4 cup of each, maybe. Oil and syrup involved, though, so beware. I'm sure someone here knows of good substitutions.
* 2 cups regular rolled oats
* 1/2 cup coconut
* 1/2 cup coarsely chopped slivered or slice almonds, or chopped peanuts
* 1/2 cup sunflower seeds
* 1/4 cup sesame seed
* 1/2 cup honey or maple-flavored syrup
* 1/3 cup cooking oil
Preheat oven to 300 degrees F. In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1-inch baking pan. Bake for 30 to 35 minutes or until lightly browned, stirring after 20 minutes.
Remove from the oven and immediately turn onto a large piece of foil. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).
Microwave directions: In a 2-1/2 quart bowl combine oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. Combine honey or syrup and oil; stir into oat mixture. Micro-cook syrup and oil; stir into oat mixture. Micro-cook on 100 percent power (high) for 8 to 10 minutes or until lightly browned, stirring every 2 minutes for the first 4 minutes, then every minute.
Immediately turn out onto a large piece of foil. cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze.
Apple-Cinnamon Granola: Prepare as above, except reduce rolled oats to 1-1/2 cups. Stir 1 teaspoon ground cinnamon into honey-oil mixture. Just before serving, stir in 1 cup coarsely chopped dried apple. Makes about 7-1/2 cups (15 servings).
heya cbwill thanks, they taste good, i think they could be made better.
Recipe:
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 small eggs or 1 large
1 cup brown sugar
1 tablespoon natural molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup raisins - i added a few sultanas here in the cup.
Mix all the dry ingredients in a bowl, then add the eggs n milk.
Grease a baking tray - i used a tiny amount of sunflower spread.
Set the oven to 350 degrees F, (177 C)
When oven has warmed up, put the mixture on the baking tray amount 1 1/2 inch thick or whatever depending on your baking tray.
Bake in oven for about 15 - 20 minutes, take out to cool, they should harden a little while cooling.
Enjoy
Jackie xx
Recipe:
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 small eggs or 1 large
1 cup brown sugar
1 tablespoon natural molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup raisins - i added a few sultanas here in the cup.
Mix all the dry ingredients in a bowl, then add the eggs n milk.
Grease a baking tray - i used a tiny amount of sunflower spread.
Set the oven to 350 degrees F, (177 C)
When oven has warmed up, put the mixture on the baking tray amount 1 1/2 inch thick or whatever depending on your baking tray.
Bake in oven for about 15 - 20 minutes, take out to cool, they should harden a little while cooling.
Enjoy
Jackie xx
Thanks Jackie,
I think I will give this recipe a shoot this weekend, with slight change.
Dried blue berries for the raisins, and add some Honey.
I did a quick estm. on the calories for your recipe.
I figure 2000+/- calories for the whole thing and about 250 1/8 slice.
Can't wait to try
Whats with the BROWN SUGAR? Replace it with a sweetner you can live with eating. Like Splenda, Possibly?
Be careful with this stuff. In my opinion toss the crap out, and find an alternative.
Brown and demerara sugar are sometimes suggested as natural alternatives to white sugar. However, demerara and brown sugar are virtually the same as white sugar - the only difference is that some of the molasses has been recombined with the refined sugar after processing. These sugars have a glycemic index almost as high as that of white table sugar.
Another option is the relatively recent advent of "sucanat," evaporated cane juice, and other forms of "unrefined cane sugar." These are better than refined white sugar by a long shot, since they don't contain all the regular chemicals that are used in sugar processing; however, they still have a high glycemic rating and hit the body very hard, so they are best avoided for the most part.
Molasses is the only sugar product which has a relatively low glycemic index. It is also high in minerals, including iron and calcium. Of all the sugars that we can choose, molasses is probably the best option in extracts from sugar cane - the darker, the better. Even with molasses, though, I recommend caution and moderation.
History of sugar
THE HISTORY OF SUGAR
The discovery of sugarcane, from which sugar, as it is known today, is derived, dates back unknown thousands of years. It is thought to have originated in New Guinea, and was spread along routes to Southeast Asia and India. The process known for creating sugar, by pressing out the juice and then boiling it into crystals, was developed in India around 500 BC.
Its cultivation was not introduced into Europe until the middle-ages, when it was brought to Spain by Arabs. Columbus took the plant, dearly held, to the West Indies, where it began to thrive in a most favorable climate.
It was not until the eighteenth century that sugarcane cultivation was began in the United States, where it was planted in the southern climate of New Orleans. The very first refinery was built in New York City around 1690; the industry was established by the 1830s. Earlier attempts to create a successful industry in the U.S. did not fare well; from the late 1830s, when the first factory was built, until 1872, sugar factories closed down almost as quickly as they had opened. It was 1872 before a factory, built in California, was finally able to successfully produce sugar in a profitable manner. At the end of that century, more than thirty factories were in operation in the U.S.
TYPES OF SUGAR
Almost all of commercially manufactured sugar is white granulated sugar, which may have been refined in factories. These sugars are then classified as either extra coarse, coarse, standard, fine, or extra fine granulated.
Other types of sugar, such as brown sugar, are produced with a slight variance from that of white sugar. Brown sugar is made by retaining much of the molasses during processing.
Candy sugar, used mainly by the brewing industry, consists of very large white crystals of sugar. Liquid sugar is made chiefly from cane sugar, while cubed sugar is processed by molding granular sugar with a sugary liquid to help cement the crystals together.
I found this in favor of a "natural Brown sugar", remember real sugar is NOT WHITE, its actually real course and brown, and they may be referring to the actual "REAL" unrefined unprocessed sugar, and not the brown sugar we all know in the stores.
Stay away from sugar as much as possible.......thats my 2 cents
Be careful with this stuff. In my opinion toss the crap out, and find an alternative.
Brown and demerara sugar are sometimes suggested as natural alternatives to white sugar. However, demerara and brown sugar are virtually the same as white sugar - the only difference is that some of the molasses has been recombined with the refined sugar after processing. These sugars have a glycemic index almost as high as that of white table sugar.
Another option is the relatively recent advent of "sucanat," evaporated cane juice, and other forms of "unrefined cane sugar." These are better than refined white sugar by a long shot, since they don't contain all the regular chemicals that are used in sugar processing; however, they still have a high glycemic rating and hit the body very hard, so they are best avoided for the most part.
Molasses is the only sugar product which has a relatively low glycemic index. It is also high in minerals, including iron and calcium. Of all the sugars that we can choose, molasses is probably the best option in extracts from sugar cane - the darker, the better. Even with molasses, though, I recommend caution and moderation.
History of sugar
THE HISTORY OF SUGAR
The discovery of sugarcane, from which sugar, as it is known today, is derived, dates back unknown thousands of years. It is thought to have originated in New Guinea, and was spread along routes to Southeast Asia and India. The process known for creating sugar, by pressing out the juice and then boiling it into crystals, was developed in India around 500 BC.
Its cultivation was not introduced into Europe until the middle-ages, when it was brought to Spain by Arabs. Columbus took the plant, dearly held, to the West Indies, where it began to thrive in a most favorable climate.
It was not until the eighteenth century that sugarcane cultivation was began in the United States, where it was planted in the southern climate of New Orleans. The very first refinery was built in New York City around 1690; the industry was established by the 1830s. Earlier attempts to create a successful industry in the U.S. did not fare well; from the late 1830s, when the first factory was built, until 1872, sugar factories closed down almost as quickly as they had opened. It was 1872 before a factory, built in California, was finally able to successfully produce sugar in a profitable manner. At the end of that century, more than thirty factories were in operation in the U.S.
TYPES OF SUGAR
Almost all of commercially manufactured sugar is white granulated sugar, which may have been refined in factories. These sugars are then classified as either extra coarse, coarse, standard, fine, or extra fine granulated.
Other types of sugar, such as brown sugar, are produced with a slight variance from that of white sugar. Brown sugar is made by retaining much of the molasses during processing.
Candy sugar, used mainly by the brewing industry, consists of very large white crystals of sugar. Liquid sugar is made chiefly from cane sugar, while cubed sugar is processed by molding granular sugar with a sugary liquid to help cement the crystals together.
I found this in favor of a "natural Brown sugar", remember real sugar is NOT WHITE, its actually real course and brown, and they may be referring to the actual "REAL" unrefined unprocessed sugar, and not the brown sugar we all know in the stores.
Stay away from sugar as much as possible.......thats my 2 cents
Hey Jackie,
Gave your recipe a try today, but I made a couple slight changes.
1 1/2 cups whole wheat flour
3 tablespoons milled flax seed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1 cup natural cane sugar
2 tablespoon honey
1/2 cup light Silk soy milk (vanilla)
1 3/4 cups whole grain oats
1 cup dried blueberries
Turned out good!!
Next I’m going to try a Mixed Grain and dried raspberries.
I also think dried bananas might work.
Gave your recipe a try today, but I made a couple slight changes.
1 1/2 cups whole wheat flour
3 tablespoons milled flax seed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1 cup natural cane sugar
2 tablespoon honey
1/2 cup light Silk soy milk (vanilla)
1 3/4 cups whole grain oats
1 cup dried blueberries
Turned out good!!
Next I’m going to try a Mixed Grain and dried raspberries.
I also think dried bananas might work.
that sounds good, I do love pb
