Thank you for all the kind comments from yesterday’s Virtual Vegan Potluck. If you didn’t get a chance to see my recipe click here.
Now on to something sweet.
I love when first time recipes turn out. It makes the cooking process so much more enjoyable.
I’ve been craving oatmeal cookies for a couple of days now. I have all the ingredients but am never in the mood to bake at night when I really want one. This morning, in a baking mood, I started concepting (ah, an old advertising word, haha) how to justify a way to have oatmeal cookies for breakfast.
This recipe combines all the things I love about cookies without all the butter and flour and sugar. You can eat one of these bars every morning and not feel the least bit bad. Plus, they are really quick and easy to make, which seems to be my theme these days.
Banana Raisin Oatmeal Bars (vegan, gluten-free)
2 cups gluten-free oats
1/2 teaspoon allspice
1 teaspoon ground ginger
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
1 tablespoon maple syrup (agave would probably work well here too)
1 teaspoon vanilla extract
1 cup unflavored almond milk (or whatever type of milk you prefer)
2 frozen bananas, thawed (you can also use very ripe bananas if you have some you need to use up)
1/4 cup raisins
Preheat oven to 375.
Mix all dry ingredients in a bowl.
Add all wet ingredients to dry. If using frozen bananas microwave for 30-45 seconds then mash into the mixture with a fork.
Add raisins last.
Grease a glass baking dish, I used cooking spray. Dump mixture into baking dish.
Bake for 20-25 minutes or until bars become firm.
Serve once cooled with a big glass of black tea or coffee.