The slower pace of this week was welcomed after the last few busy weeks/weekends. I feel like I’ve had time to get through all of my to dos, bake & cook. I decided to switch up my bar recipe again this week and add in unsweetened coconut and wheat germ. The resulting bars are a great treat. Best part? The bars only require 1 bowl! Plus, the recipe is very flexible (note substitutions listed in parenthesis).
- 1 ½ cups oats
- ½ cup unsweetened coconuts
- 1/4 wheat germ (if you don’t have wheat germ on hand, feel free to add in more oats or flour instead)
- ½ cup all-purpose flour or whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds (you can sub in any kind of seed or nut for the sunflower/pumpkin seeds)
- ½ cup chocolate chips
- 1/2 cup oil (you could also use applesauce)
- 2 eggs or ½ cup egg substitute (or 2 tablespoons ground flax mixed with 6 tablespoons of water)
Preheat oven to 350 degrees
Mix together first 9 ingredients. Add in eggs and oil. Mix well (mixture will be just wet enough, if you feel like you need a little additional wetness, add in a tablespoon or two of applesauce).
Spray a baking dish with non stick cooking spray. Press mixture into the bottom.
Bake for 25-30 minutes.
Other dishes hitting our table this week? Monday, my slightly adjusted version of Rachael Ray’s Hot & Cold Sesame Noodles. I used almond butter this week:
Cooking the chicken in the crock pot made it so moist that it basically fell apart:
I plan to use the leftovers in quesadillas!
And a big thank you to our friends Matt and Melanie who sent us the cutest Penn State outfit and homemade bow (Mel- the bow is adorable!). In case you didn’t know, both Josh and I went to Penn State:
How has your week been treating you?