It’s amazing how many healthy snacks that are now on the market. However, a good 85% of them are sweet. In my opinion, the healthy savoury snack market leaves a lot to be desired, particularly if you’re not a meat-eater. You’ve got the choice of a handful of nuts, some popcorn, some rice cakes, crudités, or rye bread and avocado, and half of those require some kind of prep.
For a while I’ve been keen to come up with a recipe for a savoury, vegetarian snack, that I can have on the go, after the gym, and at times when I really want something savoury and satisfying, but I don’t need/have time for a full meal.
These oat bars are the answer! Essentially they’re flapjacks – but I’ve taken out any sweet contents and replaced them with rich Italian flavours and healthy extras like flaxseed and chia for a bit of a nutrient boost. It’s for that reason that I’ve used a lot of ingredients, but if you want to keep it more simple flavour-wise, feel free. Carrot and cheese is also quite a popular combo by the looks of my search on the internet!
Yield: 10 bars
Total Cooking Time: 45 – 50 mins
2 cups rolled oats
1/2 cup ground nuts (of your choice)
1/2 cup ground flaxseed
1 tsp baking powder
1 tsp italian herbs
1 tsp chilli flakes
1 tsp paprika
1 tsp garlic powder
1 tbsp chia seeds
3 tbsp nutritional yeast
1 courgette grated
1/2 cup sundried tomatoes (chopped)
2 tbsp pesto
1 handful shredded kale
1 cup almond milk
Preheat the oven to 180 degrees.
Grease and line a baking tin with coconut oil and greaseproof paper.
In a large bowl, mix the oats, ground nuts, flaxseed, baking power, nutritional yeast, herbs, spices and chia seeds.
In a separate bowl, whisk the eggs thoroughly and combine with the almond milk. Add the wet mixture to the dry contents, along with the courgette, sundried tomatoes, kale and pesto. Combine all the ingredients until you have a sticky dense mixture as per the image below.
Transfer the ingredients into the lined baking tin and pack down the contents evenly.
Bake in the oven for 25 – 30 minutes until golden brown and firmly set.
Remove the flapjack from the baking tin and leave to cool on a wire rack.
Slice into bars and enjoy! They will keep in an air-tight container in the fridge for about 4 – 5 days.