Oatmeal, Currant Squares

Servings: 16 squares
Preparation Time: 35–45 minutes

Ingredients:

• 1/2 cup Medjool dates, pitted and chopped
• 1 1/2 cups gluten-free rolled oats or quick oats, divided
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted and cooled
• 1 tablespoon dark maple syrup
• 1 egg
• 1/4 cup dried currants

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, cover dates with hot water. Set aside to soak for 5–10 minutes.

In a food processor fitted with the steel blade, process 1 cup oats, salt, and cinnamon until finely ground, about 20 seconds. Transfer to mixing bowl and stir in remaining 1/2 cup oats. Set aside.

Return food processor to base (no need to wash). Drain off all but 1 tablespoon soaking liquid from the dates. Put dates and 1 tablespoon soaking liquid into food processor along with coconut oil and maple syrup. Pulse until dates are finely chopped. Add egg and process until mixture is smooth and dates are reduced to small brown flecks, about 20 seconds. Stir into oat mixture using a rubber spatula to form a dough. Fold in the dried currants.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 x 8 inches in size and about 1/4 inch thick. Carefully cut the square of dough into 16 squares. Transfer squares to parchment-lined baking sheet. (I find that a thin metal or plastic spatula works better than my clumsy fingers to make the transfer.)

Bake for 12–15 minutes or until squares are firm to the touch and golden brown around the edges. Cool completely on pan before removing. (These freeze well.)

Recipe and photo submitted by Hallie, Middleton, WI.

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Coconut, Oatmeal Surprise

Ingredients:

• 1 cup rolled oats
• 2 cups water
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons coconut flakes
• 3 tablespoons organic peanut butter
• 2 tablespoons organic raisins
• 1 teaspoons vanilla extract
• 3 tablespoons maple syrup
• 1 tablespoon cocoa powder, optional
• 2 tablespoons almond milk, optional
• fresh bananas

Directions:

Place all ingredients except fresh bananas into saucepan. Cook on medium heat, stirring often, until oats are cooked through.

Ladle oatmeal into bowls and slice one fresh organic banana on top.

Makes 2 adult servings (or 3 child servings).

Recipe submitted by Natalie, Bloomington, IN.

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Coconut, Peanut Butter Granola

Ingredients:

• 1/3 cup raw honey
• 1/2 cup peanut butter
• 1 tablespoon Coconut Cream Concentrate
• 1/4 cup coconut oil
• 2 cups oatmeal
• 3/4 cup coconut flakes

Directions:

Preheat oven to 275 degrees.

Put all ingredients except oatmeal and coconut in saucepan on low heat and mix till smooth. Add oatmeal and coconut flakes and stir well until thoroughly mixed.

Spread on cookie sheet, put in preheated oven for 10 minutes, stir, and move around. Then put back in the oven for 10 more minutes. Let cool.

You will have a great snack of chewy, coconut, peanut butter granola, or put in a bowl and eat with milk.

Recipe submitted by Angela, Little Falls, MN.

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