I have loved these bars since I was little, and as someone who shops at Costco a lot, I fell in love with the Kirkland brand which is basically an exact taste alike. However, they are NOT healthy. They’ve got about 30 ingredients and a surprising amount of them are ingredients you could never use at home, which is a big red flag. They also have not one, not two, but at least three different sources of GMOs. Yikes. So I decided to make my own. Other make your own recipes at least use mostly real food, but I was surprised how many used butter. Are you kidding me?! If I’m going to eat something as fat dense as butter, (or in my case earth balance buttery spread), it’s going to be in a cupcake or some other kind of amazingly good treat. I would not include them in something that is supposed to be healthy and I would hypothetically eat everyday. Keep in mind that my recipe might have more sweetener than you’re comfortable with, and you can always use apple puree or some other kind of fruit but it will change the taste.
1 Cup Chocolate Chips (I use the simple truth organic semi-sweet chocolate chips because they don’t contain dairy, aren’t too dark, and contain soy lecithin so it is important to go organic or check if the brand you are buying is non-GMO)
3 Cups Old Fashioned Oats (You can also use 1 1/2 Cups rice cereal and 1 1/2 cups oats but it will not be quite as healthy or filling. Also do not use quick oats.)
1 Cup Pure Maple Syrup
1/2-1 cup shredded unsweetened coconut depending on your taste (If you can’t find shredded, shred it yourself in a food processor, and/or if you can’t find any unsweetened, use much less maple syrup)
Mix the oats and the syrup first and fully incorporate until all the oats are fully covered. If you want to skip the short baking step, let the oats soak in the syrup for about 3 hours or even overnight. Next stir in the coconut, followed by the chocolate chips. Press very firmly into a 13x9 pan lined with parchment paper and put in the oven for about 10 mins at 350 F or until you sample a single oat and it tastes soft. Remove and let cool before placing in the refrigerator until more solid. Then carefully cut them into bars and wrap individually in plastic wrap. I store mine tightly packed and in the fridge because they can easily melt and they don’t have the same chemical nastiness that keeps them shelf stable like the others at the store.
One of the many things I’ve been surprised by since beginning a weight loss journey and healthy eating lifestyle is the amount of ingredients in a lot of recipes that you don’t really need. Take a lesson from this yummy cornbread!
2 Cups Cornmeal (Please use organic. Nearly all of the corn produced in the US is GMO.)
1/3 Cup Plain Non-Dairy Yogurt (quite easy to find at regular stores as well as health food stores.)
1 Cup Almond Milk
1/3 Cup Pure Maple Syrup
1 tsp Baking Soda
Mix cornmeal, almond milk, and yogurt together. Then stir in the maple syrup until fully incorporated. Finally, fold in the baking soda and make sure it is thoroughly mixed in, but be careful not to over stir. You can bake this however you wish, but I used cupcake cups and cupcake tins. Bake at 350 F in your preferred container until a knife inserted in the center comes out clean, and Enjoy!
1 Cup Uncooked Quinoa
4 Cups Finely Chopped Mixed Veggies (I use a mixture of broccoli, carrots, and cauliflower)
2 Cups Almond Milk
1 1/2 Cups Nutritional Yeast (This stuff is actually not hard to find despite what you may think. Almost every store that has a bulk section sells this now.)
Salt, To Taste
1/8 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Paprika
1/8 tsp Rosemary
1/2 tsp Dijon mustard
Thoroughly rinse the quinoa and boil it with water. When done, drain excess water using a mesh sieve. Next, transfer to a large pot and add in your almond milk, then nutritional yeast, then all the other ingredients. Cook until it reduces to a slightly thick sauce. Enjoy!