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Raspberry Oatmeal Bars

May 1, 2018

I have been looking for a little sweet treat that was both delicious and moderately healthy. I emphasize moderately. Basically, something that I could eat for breakfast and not feel totally guilty. 

Well, I think I found just what I was looking for in these raspberry oatmeal bars!

What makes them a tad healthier than your garden variety oatmeal bars is that they are made with almond meal instead of flour and I made my own raspberry jam with chia seeds, so it has absolutely no sugar! I’d say that almost qualifies as a breakfast food. 

How to Make Them

These oatmeal bars are very easy to make, even considering you have to make your own jam. Technically, you don’t have to. You can just use a regular raspberry jam. But I like the idea of making my own because I can control the sweetness of it. And it’s much easier to make than you’d think. 


In a small sauce pan, bring frozen raspberries, lemon juice, and honey to a simmer. Let simmer for 5-10 minutes until it has thickened slightly. Then remove from the heat and stir in the chia seeds. After about 20 minutes, the mixture will thicken even more, but won’t be quite the consistency of a normal jam.

While the jam thickens, move on to the oatmeal part of the bars.

Combine almond meal, oats, brown sugar, and salt in a large bowl, then add cubes of cold butter. 

Use a pastry cutter or your hands to cut the butter into the dry ingredients until it forms a coarse crumble.


To assemble the oatmeal bars, first pat half (or more than half) of the oatmeal mixture into the bottom of a square pan. Then pour some or all of the jam on top. Lastly crumble the rest of the oatmeal mixture on top. You don’t need to form a solid layer, just sprinkle the rest overtop and pat down gently.

Pop the pan in a 350 degree oven for 30 to 40 minutes, or until the oatmeal crumble on top has turned a lovely shade of golden brown.

After they come out of the oven, let them cool on the counter for at least an hour. I would recommend making them at night then leaving them out until the morning. It will ensure that the jam has settled making them easier to cut. 

I know it will be hard to leave them be, but it will be worth it, I promise. The jam layer will be slightly more solid and not drip out everywhere, and the crumbs on top will be nice and crunchy. 

Your reward will be these perfectly crumbly and sweet raspberry oatmeal bars. I happen to love that the raspberry layer isn’t overly sweet, so it perfectly balances the sweeter and nuttier oatmeal crust. Of course, feel free to substitute your favorite store-bought jam or swap out the raspberries for another favorite berry!

Supplies and Recipe

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/ Filed In: Bars and Brownies, Desserts, Eat, Other Sweets New
Tagged: almond meal, bars, chia seeds, healthy, low-sugar, oatmeal, raspberry

Chocolate Chia Seed Pudding (Paleo and Vegan)

February 21, 2018

It’s been two years since I completed the dietary test that is the Whole 30 Challenge. And while I learned a lot from the experience and have toyed with the idea of attempting it again, most of the good habits and recipes I picked up have since fallen by the wayside. 

There is one recipe, however, that I have made over and over again. Not necessarily in an attempt to be healthy, but because it’s delicious and happens to also be healthy! 

And that is chia seed pudding. 

I have made several varieties of chia seed pudding over the past two years. One that I have perfected and turn to over and over again is chocolate chia seed pudding. 

This is hands down my favorite version because it absolutely tastes just like chocolate pudding. Except there is sugar, no dairy, and is chock-full of the superfood that is the chia seed!

How to Make It

And did I mention its SUPER easy to make? Maybe easier than real chocolate pudding?

Well, it is!

For this recipe, you will need some:

  • milk (whatever type of milk you prefer – almond, cashew, cow, etc.);
  • unsweetened cocoa powder;
  • salt, which will actually bring out the sweetness;
  • sweetener, such as honey, agave, maple syrup, sugar, or sugar substitute; and
  • chia seeds (obviously)

I also like to add a bit of coffee extract to my chocolate chia seed pudding because it really emphasizes the chocolate flavor. This is totally optional since I know not everyone has coffee extract on hand. But you could also add a couple drops of your morning espresso. 

First, mix together the milk, cocoa, salt, and sweetener until mixture is nice and smooth. 

Then, add all the chia seeds and mix them in until completely incorporated. Just make sure that they don’t fall all the way down to the bottom, as they will want to do.

Next, pour the mixture into individual jars. 

Or don’t. 

You can portion this out however you would like. 

Then, pop the pudding into the fridge and wait. 

Waiting is always the hardest part. 

 

After a few hours (or ideally overnight) you will have a delicious chocolate chia seed pudding! 

Now, for those of you who have not had chia seeds before or have not had chia seed pudding, I will warn you. The texture is a bit different. It’s actually a little bit like tapioca pudding or cottage cheese.

I don’t mind it in the least and I am pretty sensitive to weird textures. But it may take some getting used to for the chia seed virgins. 

The sooner you do, the sooner you will have a wonderfully rich, healthy, chocolate dessert. 

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/ Filed In: Desserts, Eat, Other Sweets New
Tagged: chia seed pudding, chia seeds, chocolate, healthy, Paleo, pudding, Vegan

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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