Posted in Recipes

Crunchy oats, almonds & pumpkin seeds bars

tasty bars to be!
crunchy good-for-you bars!

It has been a while that I searched for a good crunchy health bar. I had several recipes but it wasn’t exactly what I was looking for. I had 2 recipes & I made it into this one. I love to eat them & they are just about right. I didn’t add any dried fruits because I hadn’t any in the house.

Recipe: For about 17 smaller bars
Ingredients:
170 gr larger full oats or gluten-free oats
40 gr of raw , demarera sugar
70 gr of grinned almonds ( I used whole peeled almonds & grinned them in my food processor )
60 gr of dried pumpkin seeds
2 teaspoons of broken linseed ( flax seeds )
2 teaspoons of baking powder
80 ml of semi-skimmed milk
70 ml of canola oil
60 ml of agave syrup
Method:
1. Preheat the oven to 175°C ( 347 F ) for 15 minutes.
2. Take a large roasting tin about 20 X 30 cm. With the help of some kitchen paper, smear the bottom of the tin all over with baking margarine. Lay & large piece of parchment paper in it, with the sides overhanging the tin. This is necessary & easy, for later, to pull out the baked bars after they have baked into the oven.
3. Take a bowl & place the oats, pumpkin seeds, flax seeds, sugar, baking powder & the grinned almonds together. Mix well with a spoon.
4. Now, add milk, agave syrup & canola oil. Mix it all well trough with a spoon so that the liquid is well spread around the oats, etc. Mix it for a minute or 2.
5. Spread the mixture evenly with the back of a spoon in 1 layer into the parchment paper into the large tin. You can make a thicker layer too.
6. Place into the preheated oven & bake for about 25 to 35 minutes until the mixture has baked , the liquids are gone & the top is golden brown in colour. In my case, it took 25 minutes.
7. Turn the oven off, but leave the tin in the oven, to rest with the door closed for 30 minutes.
8. Now, take the tin out of the oven. Take the mix out with the help of your parchment paper on 2 sides of the tin. Carefully, lift it of the parchment paper & place on a wire rack to cool off.
9. When cool, transfer on a chopping board & cut into equal sized bars. It is easier to cut the bars when you oil your cutting knife.
Enjoy as breakfast, brunch or as a snack. Lovely with a good cup of coffee or some good tea.♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Sophies Foodie Files

Crunchy Oats, Almonds & Pumpkin Seeds Bars on Foodista
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

79 thoughts on “Crunchy oats, almonds & pumpkin seeds bars

  1. MMMMMM,…Sophie!! These crunchy bars look divine!!I would like to eat 2 of them now with my morning coffee, thanks!

  2. These look like my kinda food Sophie! & I must say thank you to you for your lovely comments on our Anniversary…34 yrs lol!

  3. Mmm! I love oats! And I like very much pumpkin seeds mixed with agave syrup or maple syrup, they look good!

  4. I'd love to crumble one over a nice big bowl of thick, creamy Greek yogurt, with a drizzle of orange blossom honey over the top. Now we're talking "breakfast of champions.'' 😉

  5. Sophie these look totally awesome!!!! So yummy!!!I posted about your package and my package to you is in the mail! Should be there in a few days!!!!

  6. Hello, Sophie,I love these bars, they're healthy and sweet. I have never tried baking with pumpkins seeds before, I'll give this recipe a try. Thanks so much for sharing!! 🙂

  7. Couple more weeks and I will see pumpkins everywhere. Can't freaking wait!! Actually surprises me it will take that long since how mild our summer has been.Heck I buy pumpkins not for carving because that takes a ton of coordination but rather for the seeds.Nicely done!

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    1. Hey there,

      You can communicate with me : just look at the top left side above my header: there is listed: Contact Sophie. Just click onto it & write everything down & fill in your name, your email & your website & submit what you have written. It comes to a privat email to me that nobody else can read! 😉

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