Vegan Oatjacks Recipe

By admin |

Oats are my not-so-new obsession. I love them in smoothies, I swoon over overnight oats, and granola just plain makes me happy. Could this most basic of ingredients get any better? I mean, what can’t they do?

They also happen to taste pretty fantastic and they really do set you up for the day without making you feel sluggish or allowing the hunger monster to attack any sooner than lunch.

I’ve named these oatjacks because they’re similar to but not quite of the flap (jack) variety and they are comprised of oats. Not too dissimilar to my very own granola recipe but in bar form and fantastically delicious.

My husband is stir mad about them and probably would’ve devoured the lot in one sitting had I not pried the dish from his fingers.

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

Ingredients

1 cup jumbo oats

1 cup plain porridge oats

handful (approx 1/4 cup) of raisins

4 large chopped (medjool) dates

1/4 cup of roughly chopped nuts (I used walnuts and pecans)

1/8 cup desiccated/shredded coconut

1/4 cup coconut oil

1/4 cup date syrup

1/8 cup agave

1/8 cup maple syrup

Directions

Photo: Aine Carlin

1. Pre-heat oven to 175 degrees celsius/350 degrees fahrenheit.

2. Prepare a baking tin by lining it with baking parchment.

3. In a large bowl combine the oats, raisins, chopped dates, nuts and desiccated coconut.

4. Put the coconut oil, date syrup, agave and maple syrup in a small saucepan and slowly heat until the oil is melted. Let it gently simmer for a minute or two before pouring into the oats.

5. Thoroughly mix the syrup and oats together until everything is completely combined. It should be wet - no dry bits, so keep stirring until this consistency is achieved.

6. Transfer to baking dish/tin and pack in tightly using the back of a spatula.

7. Bake for 20 minutes, remove from oven and allow to cool completely before cutting into large squares.