- 6 figs
- 6 pitted dates
- 1 banana
- 1/3 cup of almonds
- 1/3 cup of walnuts
- 1 tbsp of grind flaxseed
- 2 tbsps of hemp seeds
- 1/2 cup of almond butter ( or you could use peanut butter)
- 2 tbsps of maple syrup (or you could use date syrup)
- 1/2 tsp of cinnamon
- 1/2 tsp of salt
- 1 cup of rolled oats (I used gluten-free oats)
- 1 cup of millet flour
- Preheat oven to 350 degree.
- Soak the figs and dates in hot water for 15 minutes. Drain and place figs and dates in a food processor.
- Place banana, almonds, walnuts, flaxseed, hemp seeds, almond butter and maples syrup into a food processor with the figs and dates. Combine all ingredients until smooth.
- In a large bowl combine cinnamon, salt, rolled oats and millet flour.
- Combine all ingredients into a bowl and mix well.
- Using parchment paper in a 9 x 13 pan, place the mixture on the parchment paper. Use your hands to flat and smooth out the mixture, so it’s evenly across the pan.
- Bake the bars for 20-25 minutes or until golden brown.
Around 3pm everyday I often find myself snacking away. I mean opening the pantry and going for all the “good” stuff. Once I went told gluten it became a terrible choice. So I decided to make something delicious yet filling, my fig oat bars. Filled with lots of protein, good carbs, and vitamins that anyone around 3pm could use!
Sometimes when I’m running behind in the morning, I will grab one and place a spoonful of coconut yogurt on top. There you have it, an easy but yet healthy breakfast.