Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Here’s a fun project from last weekend that is surprisingly easy: oatmeal breakfast bars. They’re ALMOST a cookie, except that they are much healthier for you because there’s no eggs and less sugar than you’ll find in a cookie recipe.
This pretty-darn-healthy breakfast is actually naturally gluten free (if you’ve got your hands on some gluten free oats – even though oats themselves are gluten free, they are sometimes packed in flour to prevent sticking together).
Our adaptation is lightly adapted from food.com.
2 cups (old fashioned, not instant) rolled oats, uncooked
1 cup oat flour (Put a cup of oats in your food processor or coffee grinder and pulverize 🙂 )
1 cup raisins (or any dried fruit will do)
1 cup orange juice
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup sesame seeds (you can sub other nuts and seeds)
Preheat the oven to 375 degrees and grease an 8×8 inch baking dish.
Combine all ingredients in your favorite mixing bowl and stir with a spatula. It should look kind of like granola, but should also be moist enough that if you pinch it, it will stick together.
Grease your baking dish well and pour the mixture into the bottom of the dish. Press gently to distribute the soon-to-be-breakfast evenly. Bake for 30 minutes and NO LONGER. I have made a similar recipe before and ruined it by over-baking just a little bit. Pull the bars out the very second you see browning around the edges.
The breakfast bars in the photo are actually the fruits of a half recipe baked in an 8×8 pan. The next time we do it, I plan on baking a full recipe in the same size pan for a thicker bar, which is why I keep the small pan size in the directions even though it’s different than the photo.