Oats are my not so new obsession. I love ’em in smoothies, I swoon over overnight oats and granola just plain makes me happy. Could this most basic of ingredients get any better? I mean, what can’t they do? They also happen to taste pretty fantastic and they really do set you up for the day without making you feel sluggish or allowing the hunger monster to attack any sooner than lunch. Obviously this is all subjective but I’ve never had a bad oat experience – as you can tell from the many recipes on my blog!
Joy the Baker is one of my absolute favourite ( love every one of her recipes) bloggers. Most of the time I have to do a bit of tweaking in order to veganise her dishes but that ain’t no hardship and they always come out top notch. It was this lovely lady that turned me onto what I call porridge pancakes but what she calls The Single Lady Pancake. This might be the pancake to end all pancakes – so, so good! In case you’re wondering I just subbed the buttermilk for soy with a splash of cider vinegar and it was incredible.
Oomph! So I think we’ve gathered I like oats in all their many and varied forms. Let’s then add another recipe to that ever extending list and be done with it – what the heck, I’m feeling crazy.
I’ve named them oatjacks because they’re similar to but not quite of the flap variety and they comprise of oats – duh! Akin to my very own granola but in bar form and totally yummy yumsters. My Husband is stir mad about them and probably would’ve scoffed the lot in one sitting had I not prized the dish from his fingers. I too liked them tremendously. Enough to blog about them anyway.
Any other oat nutters out there? Tell me I’m not the only one!
1 cup jumbo oats
1 cup plain porridge oats
handful of raisins
4 large chopped dates
1/4 cup of roughly chopped nuts (I used walnuts and pecans)
1/8 cup desiccated/shredded coconut
1/4 cup coconut oil
1/4 cup date syrup
1/8 cup sweet freedom or agave
1/8 cup maple syrup
Pre-heat oven to 175 degrees celsius/350 degrees fahrenheit.
Prepare a baking tin by lining it with baking parchment.
In a large bowl combine the oats, raisins, chopped dates, nuts and desiccated coconut.
Put the coconut oil, date syrup, sweet freedom and maple syrup in a small saucepan and slowly heat until the oil is melted. Let it gently simmer for a minute or two before pouring into the oats.
Thoroughly mix the syrup and oats together until everything is completely combined. It should all be wet – no dry bits, so keep stirring until this consistency is achieved.
Transfer to the baking dish/tin and pack in tightly using the back of a spatula.
Bake for 20 minutes, remove from oven and allow to cool completely before cutting into large squares.