Healthy Ginger Peach Oat Bars for the Afternoon

Healthy Ginger Peach Oat Bars for the Afternoon is filed under Breakfast and built around dried peach halves no added sugar, dried oats ground in a food processor, and ground flaxseed. Plan on 20 Bars.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 12 dried peach halves no added sugar
• 2 ½ cups dried oats ground in a food processor
• ¼ cup ground flaxseed
• ¼ cup wheat germ
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup toasted pecans ground in the food processor
• ¼ cup toasted cashew nuts finely chopped
• ½ cup dried pineapple finely chopped
• ½ cup minced crystallized ginger measured after mincing (the less added sugar, the better)
• 2 tablespoons coconut oil melted
• 2 tablespoon local honey I use wildflower
• ~ ¼ cup reserved peach cooking liquid

How the cooking goes

1. Heat your oven to 350°. Line an 8-inch square baking dish with baking paper.
2. Place dried peaches in a small saucepan and cover with water until the water is approximately ½ inch above the fruit. Place over a lively flame just until it comes to a low boil, turn down the heat to a low-simmer and simmer until plump. You let mine simmer for at least 30 minutes, but 20 will be okay. Because of the long simmer time, you set the peaches on before you begin measuring or chopping any other ingredient.
3. Set all other ingredients through ginger in a large mixing bowl. Make sure that the pineapple is very finely chopped because you just want the sweetness from the pineapple but not an actual pineapple flavor.
4. Set plump peaches in the bowl of a food processor, reserving the cooking liquid. Process the peaches until completely smooth, adding some reserved cooking liquid if necessary. The liquid will help them puree. It should look like baby food.
5. Add the puree, coconut oil and honey to the large bowl and mix with a large wooden spoon. If needed add some of the reserved cooking liquid. In the 3 test batches you made, you needed about ¼ cup additional liquid. You want the “batter” to be cohesive but not extremely sticky or wet.
6. Press into the prepared pan with the back of a wooden spoon. Bake in preheated oven for 20-25 minutes or until the edges begin to brown.
7. Allow it to cool and then cut into bars.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Breakfast, open Low Calorie Peanut Butter Banana Spinach Smoothie Packed for Later and Kale Power Juice for the Afternoon.