Flaxoatmeal Bars Food

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

OATMEAL-FLAX CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

BREAKFAST BAR

Steps:

• Grease and line a 20cm square cake tin with baking parchment.
• Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.
• Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.
• Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.
• Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days - if they last that long!