Coconut Chocolate Chip Oatmeal Squares
We always have the best of intentions on eating a healthy breakfast before heading out the door in the morning, but sometimes the morning gets away from us and we have half of a healthy breakfast. Still better than nothing, right? My husband had an especially busy morning last week and left a good bit of oatmeal (ok, most of it) before heading out. I’m not one to waste, so the leftover oatmeal became some delicious oatmeal bars that the whole family enjoyed all week.
Oatmeal is a great choice for breakfast. It is rich in fiber, which can help slow down the digestive process. This helps you to feel full for a longer period of time, encouraging you make it to lunch without giving into those pesky mid-morning snacks (R). Fiber can also help regulate blood sugar, so you can avoid those big spikes you’d get with a morning pastry (R). As if that wasn’t enough, fiber also feeds the good bacteria in your gut, helping to promote optimal gut health (R). When fed properly, these friendly bacteria in your gut can help fight chronic diseases and inflammation (R).
I added chocolate chips and coconut to this recipe, but you can customize it to make it your own. Try cranberries and walnuts, or add some spices like cinnamon and cardamom. If you’re trying to avoid added sugar, you can skip the honey and they’ll still come out great. And if you’re gluten free, try it with almond flour or your favorite gluten free flour instead.
Yields 16 squares
2 cups leftover oatmeal
1/3 cup whole wheat flour
1 tsp baking powder
1/2 cup coconut oil, melted
2-3 Tbsp honey
1/2 cup mini chocolate chips
1/4 cup shredded coconut
Preheat oven to 350F
Grease a 9x9 baking dish. Set aside.
In a large mixing bowl, combine oatmeal, flour, baking powder, coconut oil, honey, and egg. Mix until well incorporated.
Fold in chocolate chips and shredded coconut.
Press mixture into prepared baking dish.
Bake 20-25 minutes, until golden.
Cool completely then cut into bars.