Lemon Poppy Seed Oat Breakfast Bars

Get ready to work out after munching this lemony goodness

0
Lemon Poppy Seed Oat Breakfast Bars
Photo: Lisa Kitahara

These Lemon Poppy Seed Oat Bars are chewy and bursting with bright lemony flavours! Made with just 7 plant-based ingredients, these are the perfect breakfast or snack to prep and take with you on the go! (vegan, gluten-free & oil-free)

Makes 5-6 Bars

Ingredients

  • 2 cups gluten-free rolled oats
  • 1/2 cup lemon juice
  • 1/3 cup water
  • 1/3 cup brown rice syrup
    or maple syrup
  • 1/4 cup coconut butter
    or coconut oil
  • 2 Tbsp. cashew butter
  • 1 1/2 Tbsp. poppy seeds or chia seeds
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

Optional

  • 1/4 cup powdered sugar + 2 tsp. lemon juice for lemon icing drizzle.

Directions

Preheat oven to 350° F.

Add 1 1/2 cup of oats into food processor and pulse 6-10 times or until coarsely ground. Add in the other half of the oats, water and lemon juice. Mix with a spoon and let it sit for 3-5 minutes.

If your coconut butter is not already runny, melt it down. Then into a large bowl, combine it with the rice malt syrup, cashew butter, lemon zest, vanilla and salt.

Add in the oats and poppy seeds, and mix until combined.

Transfer the batter into a lined 8×4 inch bread pan or mini loaf pans. Spread evenly so that the top is flat and even.

Bake for 20-25 minutes, rotating half way. The edges will be slightly firmer and more browned.

Once removed from the oven, allow it to cool in the pan for 20 minutes. Carefully remove from the pan and place on cooling rack for another 10 minutes. (In the meantime, prepare the lemon icing by combining the powdered sugar and lemon juice in a small bowl until desired consistency.) Divide into 5-6 bars, drizzle with icing and enjoy!

Nutrition facts per serving: Calories 260; protein 6 g; fat 13 g; carbs 35 g.


Tips & Tricks for Making Oat Bars

  1. Do not skip out on soaking the oats in the lemon juice and water! This helps with the chewiness of the bars.
  2. Press the bars firmly into the pan to prevent them from falling apart. The potato masher is the perfect tool for this! If you don’t have a flat solid potato masher, measuring cups will work too.
  3. These bars can be stored in the fridge in an airtight container for up to 5 days.

Support Local Media

Since 1991, IMPACT Magazine has produced freely distributed award-winning editorial content, including departments on fitness, health, nutrition, food, training, sports medicine, travel and features on the top athletes across the country.

Why Your Support Matters

IMPACT Magazine has kept its publication free and available to readers for 29 years. We believe that everyone deserves access to quality, credible health and fitness content to live their healthiest and best lives. We pride ourselves on delivering the best editorial from the best experts in their fields along with supporting both local and national brands that align with our core values.

We are independently owned and operated and support local fitness and health professionals, writers, photographers, designers and artists.

Please consider supporting IMPACT Magazine by making a donation of any amount via PayPal below. Your donations will help us continue to make an IMPACT into the future!

Impact Magazine DonationsDonate to Impact Magazine

LEAVE A REPLY

Please enter your comment!
Please enter your name here