So for the practically 1% of all people who are vegan, these chocolate chip oat bars are 99% vegan ( I didn’t have any carob chips handy to replace the chocolate chips, which contain trace dairy elements). Ground flax seed boosts omega-3 content. Coconut oil lends a buttery richness to the bars, while agave maple syrup adds a low GI saccharine sweet. Cinnamon and nutmeg help to further reduce blood sugar and guilt, as well as add a lovely aromatic quality to the air while the bars are baking. (cont. for recipe)
The 99% Vegan Chocolate Chip Oat Bars by Yours Truly
- 3/4 cup coconut milk ( or other nondairy milk such as soy, almond, hazelnut, etc.)
- 2 TBS coconut oil ( I used Nutiva Coconut Oil. Find in online here).
- 2 TBS agave maple syrup
- 1 1/2 cups quick rolled oats
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips or carob chips
- 1/2 cup your favorite nuts
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees and spray a 9 x 5 dark non-stick bread loaf pan with cooking spray. If using a convection oven, lower by 25 degrees.
- Whisk coconut oil, milk, vanilla, agave maple syrup and vanilla until well combined.
- Add oats, flax, salt, cinnamon and nutmeg to coconut oil mixture and mix until just moistened.
- Fold in chocolate chips and nuts.
- Spoon chocolate chip oat mixture into bread loaf pan, leveling edges and spreading evenly
- Bake for 30 minutes ( 5 minutes less for convection ovens) or until firm and top has set. They are ready when a tooth pick inserted into the center of the bars comes out clean.
- Cool for 5-10 minutes, and then slice into squares, as big or as little as you want them!
– add 1/4 cup of craisins or dried cranberries as you fold in the chips and nuts.
– replace 1/4 cup chocolate chips with mint chocolate chip, peanut butter chips or butterscotch chips or replace chips entirely.