If you regularly make oat milk then you will have a supply of leftover oat pulp. These oats still contain valuable nutrients, are easy to digest and may be used in to make sweet or savoury oat pancakes, muffins, burgers or they may be used to thicken soups, stews and smoothies.
This recipe shows you how to make a snack bar with a soft chewy texture from these left over oats.
1 cup leftover oats from making oat milk
1 cup rolled oats
1 tbsp melted coconut oil
1 cup dates with stones removed
3 tbsp dessicated coconut
- Preheat the oven at 180C
- Mix the wet left over oat pulp with the dry oats. Stir in the melted coconut oil.
- Place the oat mixture on a flat baking tray
- Bake for 20-30 minutes until the oats have formed golden brown clusters. You will need to trun and break up the oats during baking so that clusters form.
- Leave the oat clusters to cool. They become firm as they cool down.
- Blitze the cool oat clusters in a food processor until fine crumbs have formed.
- Remove the oaty crumbs from the food processor and blitz the dates until they are finely chopped.
- Add the oaty crumbs to the dates ans blitz again until the mixture comes together. If it doesn't add a little water
- Turn out the oat/date mixture and shape into bars.
- Roll each bar with some dessicated coconut.
- Chill the bars in the fridge until firm.
- If you want to add some nuts or seeds then add these to the food processor when you are making the oat crumbs.
- Other flavours like vanilla, cocoa, carob etc may be added
- If you have pulp leftover from making a nut milk or coconut milk, you could use this in place of the oat pulp.
- Try using different dried fruits like figs, apricots, raisins, dried cherries etc