Homemade Clif Bars

Here’s a delicious homemade version of a the store bought one…

Ingredients
  • ½ cup rolled oats (a.k.a. old-fashioned oats, gluten-free)
  • ½ cup oat flour (grind rolled oats into a powder/finer texture)
  • ¼ cup protein powder (I use Sun Warrior natural as it has no flavour) OR if you prefer not to use protein powder, use additional ¼ cup oat flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup + 1 Tbsp unsweetened applesauce
  • ½ cup + 1 Tbsp unsweetened organic soy milk (or any non-dairy milk of choice but non-gmo soy milk packs a bit more protein)
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 3 Tbsp coconut sugar
  • 1 Tbsp honey
  • 1 Tbsp + 1 tsp coconut oil, divided (tip: I use neutral tasting coconut oil so the taste doesn’t overpower the baked goods)
  • ½ cup mini chocolate chips, divided (I use Enjoy life)
  • Optional mix in, 1-2 tbsp hemp hearts for an added plant protein boost
Instructions
  1. Preheat oven to 350.
  2. Spray an 8×8 baking dish with cooking spray or rub with a little coconut oil.
  3. In a mixing bowl, stir together oats, oat flour, protein powder, salt, baking soda, baking powder, cinnamon and sugar.
  4. In a separate bowl, stir together honey, applesauce, milk, vanilla and 1 Tbsp coconut oil (melted slightly if solid).
  5. Gently stir the wet ingredients into the dry, then fold in half the mini chocolate chips.
  6. Spread batter into the baking dish and bake 24-30 minutes or until edges begin to brown and middle looks cooked through.
  7. Cool for at least 30 minutes before cutting into bars. NOTE: I stick in fridge to really make sure they are cooled. I find if you cut into them too soon, they crumble.
  8. Once bars are cut, melt the remaining chocolate chips with 1 tsp coconut oil. Stir until smooth.
  9. Drizzle melted chocolate over the cooled bars.
  10. Eat right away or set in the fridge for 10 minutes.
  11. Keep any uneaten bars in an airtight container in the fridge for up to a week.Nut-free, Vegan, Dairy-free

clifbar

*Adapted from Mama Pea’s recipe

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