Last updated on November 18th, 2019 at 09:25 am
Easy and healthy vegan oatmeal breakfast bars with chocolate chips – super tasty and great on the go!
You know what I really hate – not waking up to find a batch of warm pancakes waiting for me. It just makes me so mad. It makes sooo mad, that I want to squeeze the hulk and make a green smoothie out of him.
How often do you think this happens? Well, I’ll tell you. It happens almost every day. And while I know green smoothies are healthy, will boost my immune system and my energy and blah blah blah I sometimes just want pancakes. Healthy delicious pancakes, that are also good for my skin and body.
To all of you who think this is impossible, I will quote to you a contemporary writer, named Adidas (What is this name anyway? Turkish?):
“Impossible is nothing”.
Vegan Oatmeal Breakfast Bars = “My Oat Cake”
Since I lack the time, the stomach capacity and the enthusiasm to wake up early every morning to make a batch of pancakes, I simply decided to make healthy vegan oatcakes.
No flour and no refined sugar.
I just put the mixture I’d normally fry in a pan like a pancake in a baking pan and bake it in the oven. Hello, vegan oatmeal bars!
Now I don’t have to wake up 2 hours earlier just to prepare breakfast and I also eat only as much as I would like. I then keep the rest of the “cake” in the fridge.
And it’s so good, you would never believe this recipe is vegan and doesn’t have any flour or baking soda in it. Delicious, ready to go and super healthy baked vegan oatmeal with chocolate chips.
And if you’re like me and like milking not only almonds, but oats as well – oat cake is a good way to use all the pulp from the milking. In the end, you’re getting a full vegan breakfast – oat cakes and milk.
In the beginning, this cake might not seem sweet enough for you, but with time you’ll notice that it’s just the right amount of sweetness you need.
HEALTH AND BEAUTY BENEFITS
These vegan oatcakes make a perfect, ready to go breakfast! So, if you want to be healthy, but also love sweet things, have a lot of almond and oat milk pulp left and no time in the morning – these might just be perfect for you.
- Oats. How great are oats? They’re one of the cheapest foods you can buy at the store. And you can use them in everything – from smoothies to desserts, to veggie burgers and even in a face mask. Oats lower cholesterol, reduce inflammation and fight bacteria, fungi and viruses like a ninja. When applied to the skin they soothe and moisturize – no wonder they’re an ingredient in many cosmetic creams.
- Almonds are a great source of antioxidants and protect from a variety of diseases including cancer and heart disease. They’re also a good source of Arginin, an amino acid important for wound healing, reduction of wrinkles and last but not least for weight loss and fat reduction. Yeah, that’s right – almonds actually do fight fat. And wrinkles.
- Chocolate – I love you! Bursting with antioxidants and actually good for my skin, when not loaded with sugar and dairy. Dark chocolate, thank you, for keeping my skin almost wrinkle-free at the proud age of 30.
- Flaxseed – doing a great job at being a vegan egg. But they also lower cholesterol, prevent certain cancers. They’re also shown to reduce the appearance of wrinkles, thanks to the linoleic acid in them.
Oats, almonds and flaxseeds are also high in fiber. That’s why they clean the colon from toxins like Monica from Friends cleans anything. With those toxins gone – good nutrients can be absorbed easier – which is great for your body!
- 1 cup oats - ground
- handful almonds – ground
- 3 tbsp agave syrup
- 3 tbsp coconut oil / I even tried olive oil - works too
- 1 tbsp vanilla extract
- handful of dark dairy-free chocolate (chopped)
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- ½ cup water
- If they’re not already ground – grind oats, then grind almonds.
- In a mixing bowl put all the ingredients together.
- Mix well, stir good until you get a homogenous mixture. Oats absorb a lot of moisture, so pour water in slowly while mixing.
- Oil the surface of a 15-20 cm/ 6-8 inch baking tray.
- Spread the cake mixture evenly in the baking tray - as oats absorb quickly this might be a little tricky, I used a spoon to even everything out and I always made sure to wet the spoon in a cup with water.
- Bake at 200°C / 392 F for around 30-40 minutes.
- Let the "cake" cool down – cut into pieces and enjoy breakfast again.
- If you’re using the pulp from the oat/almond milk – you can just add it to the rest of the ingredients, it won’t change the texture or the taste that much.
Serving Size:1-2 squares
Amount Per Serving: Calories: 363 Total Fat: 24g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 40mg Sodium: 83mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 7g