Cereal Bar Cookies (Whole Grain Oats + Natural Fruit Spread, gluten free)

I don’t know about your kids, but mine used to love packaged, processed snacks.  When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form.  They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

cereal bar cookies (made with whole grain oats and natural fruit spread, gluten free)

INGREDIENTS:
METHOD:
  1. Combine ground oat flour and sea salt and stir to combine.  You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself.  Either way is just fine.  
  2. In a saucepan over low heat, melt butter.  Add syrup and vanilla.  Stir to combine.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Split dough in half.
  5. Using half of the dough, press into silicone muffin pan liners.  You should have enough for 12 full size muffins.  Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
  6. Scoop approximately 1 teaspoon of jam into each dough cup.  Careful not to overfill.
  7. Using the other 1/2 of the dough, form 12 equal sized balls.  Then press on each ball to flatten, forming a disc.
  8. Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal.  If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
  9. Bake in 350F oven for 20-25 minutes, or until golden brown.
  10. This is the MOST IMPORTANT step:  remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled.  I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess.  So have a little patience.
*Use organic ingredients whenever possible.
**Adapted from Once A Month Mom.
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Brownies

Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!

These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.

Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.

oat flour brownies

INGREDIENTS:
  • 5 tablespoons Kerrygold Butter – Unsalted
  • 9 ounces good quality dark chocolate, like Theo Chocolate Bar, chopped (I use 3 of these bars)
  • 1/4 organic natural cane sugar (Next time I am going to try to substitute 100% Pure Maple Syrup and see how that works.)
  • 2 eggs, at room temperature
  • 1 teaspoon 100% pure vanilla extract
  • 1/4 cup oat flour, or ground oats (be sure to select gluten-free oats if you need GF brownies)
  • Pinch of salt
  • Maldon Smoked Sea Salt, to sprinkle on top once cooked
  • Optional add-in: 1 cup of your choice of lightly toasted diced nuts, our favorite is pecans
METHOD:
1. Pre-heat oven to 350.
2. In a medium saucepan, melt the butter over low heat and stir in the chocolate. Stir constantly until mixture is melted and remove from heat.
3. Add in the vanilla and sugar and mix.
4. Whisk in one egg at a time.
5. Add the oat flour and salt and stir vigorously for one whole minute. This step is important to ensure everything is incorporated well.
6. If adding nuts, go ahead and add these next.
7. Pour brownie mixture into a  8 inch glass pan lined with greased parchment paper and bake for 25-30 minutes or until brownies appear set, but be careful not to over cook.
8. Let these guys cool completely before you cut them. Sprinkle with salt.  Enjoy!
*Use organic ingredients whenever possible
**Adapted from The Sprouted Kitchen.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!