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Breakfast Oatmeal Cheesecake Bars

Posted Mar 26 2012 8:22pm
These breakfast bars were a unplanned weekend creation. Originally they were intended to be a dessert; however, with over 5 grams fiber, 6 grams protein and 0mg cholesterol, they are perfect for a filling and satisfying breakfast as well. I sprinkled a bit of coarse finishing sea salt over top and that brought out more of the sweetness of the agave. When they are just a bit chilled, the creamy filling with the tang of lemon is perfection – a healthy version of the Little Debbie oatmeal cream pies I loved as a child. They should still be enjoyed in moderation due to the calorie, carb and fat content, but that also means that these will stick with you longer than the empty calories of processed foods.
Complex carbohydrates are slower burning and the fat content also helps regulate the blood sugar to keep it from spiking and then dropping causing you to be even hungrier.

__________________________________________________________ Also over the weekend I attended a family dinner.  My mom was a March baby so to celebrate her birthday we went over to TPC Sawgrass for dinner.

For anyone that is local, Nineteen at TPC has a wonderful buffet on Sundays – brunch in the morning and a dinner buffet after 5pm for $15.  They have lots of vegetarian/vegan options; two salads, a pasta bar with lots of veggies and a red sauce, gorgeous fresh fruit and green beans.

Me and Mom
Dad and Mom
Breakfast Oatmeal "Cheesecake" Bars Oat mixture inspired by oatmeal chocolate chip cookies, Clean Food, Terry Walters
Serves 16 Vegan, Gluten Free, Dairy Free Printable Recipe
Oat mixture

2 cups rolled oats, I used Bobs Red Mill Gluten Free Rolled Oats
1 cup brown rice or all purpose flour, I used Bobs Red Mill Gluten Free Brown Rice Flour
¾ cups unsweet shredded coconut, I used Bobs Red Mill Unsweet Shredded Coconut
1 Tbsp cinnamon
¼ tsp sea salt
½ cup canola oil
¾ cup agave (or honey if not vegan)
1 Tbsp fresh lemon juice
1 tsp vanilla extract

“Cheesecake” Mixture

2 cups raw cashews, soaked overnight in water
¼ cup fresh lemon juice
¼ cup agave (or honey if not vegan)
¼ tsp sea salt
1 tsp vanilla


1. Preheat the oven to 350F. Mix the oats, flour, coconut, cinnamon and salt in a medium bowl. Add the oil, agave, lemon and vanilla extract; stir until well combined.

2. Blend the cashews, lemon juice, agave, salt and vanilla in a high speed blender or food processor until smooth and well combined.

3. Spray a 9x9 baking pan with cooking spray and press half the oat mixture in. Spread the cashew mixture evenly over. Pour the remainder of the oat mixture over the entire surface evenly and press gently.

4. Bake 40 minutes or until top is browned. Refrigerate and enjoy.

Nutrition Facts
16 Servings
Amount Per Serving
Calories 395.6
Total Fat 23.0 g
Saturated Fat 7.9 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 4.3 g
Cholesterol 0.0 mg
Sodium 179.2 mg
Potassium 84.2 mg
Total Carbohydrate 43.4 g
Dietary Fiber 5.3 g
Sugars 23.1 g
Protein 6.1 g

Vitamin A 10.7 %
Vitamin B-12 0.0 %
Vitamin B-6 17.2 %
Vitamin C 3.3 %
Vitamin D 0.0 %
Vitamin E 7.8 %
Calcium 7.6 %
Copper 3.4 %
Folate 9.3 %
Iron 23.0 %
Magnesium 6.8 %
Manganese 42.8 %
Niacin 13.0 %
Pantothenic Acid 3.0 %
Phosphorus 8.2 %
Riboflavin 7.0 %
Selenium 7.6 %
Thiamin 15.5 %
Zinc 4.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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