apple cinnamon oat bars

This is a great recipe that I found in the Whole Foods flyer and I think they’re pretty good.  The only thing that I did differently was that I used a sheet pan and made them really thin…that way they make great sandwiches with some peanut butter in the middle!  Yums!


2 cups unsweetened almond milk
1 1/2 cup steel cut oats
1/2 cup chopped pecans
1/2 cup raisins
2 tsp vanilla
1 1/2 tsp ground cinnamon
2 (about 1 lb) apples (I used Pink Lady and Gala apples), cored and grated

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Transfer to a foil- or parchment paper-lined 9″ square baking pan, press down and smooth out the top and bake until firm and golden brown, about 1 hour. Let cool in pan; cut into squares and sere warm or at room temperature.

mOMent: do you watch the Superbowl? What is your favorite part of the experience?


breakfast bar

Sometimes I like my oats in a bar.  And this hearty bar has been brought to you by…you guessed it…ZINC in Laguna Beach!

mOMent:  If you could put your dreams into a little box and carry it around everywhere you went…what do you supposed you would put in there?

beach cookie crumble

Yesterday I decided to try a new recipe from one of my favorite vegan chefs, Chloe Coscarellli.  She named these bars beach cookies, and they are fantastic.  Enjoy at your own risk!
1 C cooked old-fashioned oats
1 T coconut milk
agave to taste (I used a tablespoon and it was a bit sweet)
1 beach cookie (recipe here)
Directions: Mix oatmeal with coconut milk and agave.  Garnish with chewy coconut bar! Mmmmm…
mOMent:  Emphasis on spirituality can often lead one to forget about the importance of our physical nature.  Do something today to celebrate your body and notice how great you feel!

peanut butter oat blondies

The original recipe came from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

I altered the recipe to include some oats and I substituted chocolate chips for the peanuts.  See my changes in parentheses.

  • 3/4 cup creamy peanut butter (I used chunky)
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 non-dairy milk (I used soy milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour (I used 1/2 cup AP flour + 1/2 cup oats)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3  cup peanuts (I used half a bag of chocolate chips)

Preheat oven to 350 F. Lightly grease a metal 8×8  baking dish.

In a mixing bowl, use a fork to vigorously mix  together peanut butter, oil and sugar. Stir in milk and vanilla. Stir in  flour, salt and baking powder. Once you get the flour somewhat mixed  in, it’s easier to just use your hands to knead the dough until soft. It  will be very very thick and won’t spread on its own. Transfer to baking  pan and press it into place. Sprinkle on the peanuts and lightly press  them into the top.

Bake for 22 to 25 minutes , the edges should  be just barely coloring. The top will appear soft, that’s okay. Remove  from oven and cool completely before slicing.

Yields 12 Blondies

no bake granola bars

These bars are so easy and really tasty.  I got the recipe from here and slightly adapted it.

* 2 1/2 cups puffed rice cereal
* 2 cups rolled oats
* 1/2 cup raisins
* 1/2 cup firmly packed brown sugar
* 1/2 cup agave
* 1/2 cup peanut butter
* 1 teaspoon vanilla


1. In large bowl, combine cereal, rolled oats and raisins; set aside.
2. In small saucepan, combine brown sugar and agave.
3. Bring to a boil, stirring constantly.
4. Stir in peanut butter and vanilla; blend until smooth.
5. Pour over cereal mixture; mix well.
6. Press into ungreased 13″x 9″ pan.
7. Cool; cut into 24 bars.

mOMent: Structure can be helpful when learning a new skill.  Freedom is helpful when creativity is called upon.  What will you employ today, more freedom or more structure?

chewy oatmeal bar cookies

Chewy Oatmeal Bar Cookies

Chewy Oatmeal Bar Cookies

I found this recipe on the Vegetarian Times website and knew immediately that they belonged in my stomach.  I adjusted some of the amounts to my liking so feel free to do the same.  They are similar to cookies but a little more “bouncy” in their texture.


3/4 C raisins
1/3 C walnut halves or pieces (optional)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1 C old-fashioned rolled oats
1/2 C toasted wheat germ
1/2 C low-fat silken tofu
1 large egg or equivalent egg substitute
1/3 C vegetable oil
1/3 C packed light brown sugar
1/3 C sugar
1 t vanilla extract



1. Preheat oven to 350°F. Lightly coat 13 x 9-inch glass baking dish with cooking spray.
2. Place raisins (or dried cranberries) in small bowl. Cover with boiling water and set aside to plump for 10 to 15 minutes.

3. If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.

4. In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in oats and wheat germ. Drain raisins (or dried cranberries). Coarsely chop walnuts if using. Set aside.

5. In food processor, process tofu until smooth. Add egg, oil, both sugars and vanilla. Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula. Add half of reserved flour mixture, raisins and walnuts; pulse on/off several times just until dry ingredients are moistened. Combine mixture with the rest of the flour/oat mixture until moistened.  Using a spatula, scrape batter into prepared pan and spread into an even layer.

6. Bake until light golden and firm to the touch, 20 to 25 minutes. Let cool completely in pan on wire rack. Cut into bars.


mOMent: Raising the Bar is an interesting phrase that reminds me that there is always something a little more that I can do, there is always another added bonus that I can add to make my life better.  What can you do to raise the bar today?