|carrot cake oatmeal bars|
It's almost that time of the year again. You know, the time when you have to start wearing pants that aren't spandex & don't have an elastic waistband. I fear that this may not go over well. If I don't make it to work tomorrow it's because I'm thrashing around my closet looking for something to wear.
It's the time when back to school nightmares begin. Although, I'm finding that with the Montreal Espirit Triathlon less than a week away I don't have time for back to school nightmares. I'm too busy having triathlon nightmares!
Note to self: DO NOT sign up for a triathlon 7 hours away on the Saturday of your first week back to school. Even better don't sign up for a triathlon that will likely take you as long if not longer to complete than the time it took you to drive to the triathlon that is 7+ hours away.
It's time to say goodbye to early morning swims and hello to packed lunches.
|see you later sunrise|
Carrot Cake Oatmeal Bars
2C rolled oats
2 C milk (dairy, almond, soy, etc.)
1/2 C grated carrot
1/2 C grated apple (Macintosh)
1/2 tsp vanilla bean paste
1/2 tsp cinnamon
1/4 C raisins
1/4 ground almonds
*1-4 T pure maple syrup
coconut oil (for greasing the pan)
Combine all ingredients in a large bowl. Place mixture in a 9 x 9 square silicone baking pan or a 3 quart casserole dish greased with coconut or olive oil. Using silicone bakeware will make it really easy to get your bars out of the pan and will eliminate the need for cursing, stomping, and swearing or just eating the bars out of the pan.
Bake at 400F for approximately 45 minutes. Allow to cool before slicing into bars.
* I often forget to add the maple syrup but if you are feeding a picky eater (like your Granny) the more maple syrup the better!