Oat Lingonberry Bars
It’s been a while since I posted. Like way too long. But just to give a quick recap before going into a much more detailed post, here’s what’s been going on since my last post in 2016:
- I moved in with my boyfriend. Yes, I’m fully aware I was against it before but people change
- We rescued a puppy! He’s almost 2 and he’s a English Bullterrier x Amstaff Mix
- Within the last year I’ve visited
- Canada - Toronto, Vancouver, Sunshine Coast
- New York
- I got promoted as a Global Alliances Manager so there will definitely be more trips to Europe
- Bought two rental properties in Atlanta
- I started going to therapy to handle some of the stress and anxieties I’ve experienced growing up
All good things! But just as big of news as these things is that my cooking game has become REALLY strong since I got a new place with my BF. That means, lots of recipes coming ya’lls way.
Today at lunch time working from home I realized I had Rolled Oats for the last year that have barely been eaten and needed some love, despite an expiration of 1/2019. I don’t like stuff sitting around in the kitchen for more than 1 year and decided to make use of it along with some Ikea Lingonberry Jam left over from my last batch of swedish meatballs.
What better way to slowly clear out my pantry, than make some Oat Lingonberry Bars!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
- *2 cups oat flour
- 1 cup rolled oats
- 1/2 cup chopped walnuts (optional/sub 1/4 cup oats)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/3 cup maple syrup, agave or honey
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup melted butter
- *1 teaspoon maca powder (optional)
- 4 tablespoons Ikea Lingonberry Jam (or any jam/fruit preserve)
- Preheat the oven to 350°F and then line a 9 x 9” square baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, walnuts, salt, baking soda, cinnamon) in a bowl and then set aside.
- In a separate large bowl, combine the wet ingredients (vanilla extract, maple syrup, maca powder, and butter) and stir together. Add the dry ingredients to wet and stir until just combined.
- Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down with will help to keep it from sticking to your hands. Next, spread the lingonberry jam (or any other fruit preserve) across your base layer until even. Lastly spoon the rest of the oatmeal batter on top and smooth down as evenly as possible.
- Bake in the oven for 30 minutes until the edges are light golden brown. Remove from the oven and allow to cool for several hours. This will assure they hold together properly.
- Store in an airtight container in the refrigerator for up to 3 days.*
*Rolled oats are super easy to make - simply add rolled oats to your food processor/Vitamix on high until finely ground.
*Maca powder added for extra energy. It’s fall and I’ve been feeling lazy AF every morning and having the extra kick from these carbs gives me the push I need outside of a hot cup of tea.