Oatmeal Raisin Cookie Bars and Oat Milk Ⓥ

 


Cookies and milk together are a heavenly experience. The only thing that could be better is cookie bars with oat milk! These cookie bars are satisfying and delicious! Each slice is rich, gooey, and vegan! That's right, no dairy, no eggs, no animal products! 

This is a two for one recipe. You'll need the end product of oat milk to make these, that ingredient being oat pulp!

What is oat pulp?

Oat pulp is the paste-like substance that is strained out of oat milk. It's essentially pureed oats. They give these cookie bars their yummy texture and flavor! Next time you make oat milk, don't throw away the pulp, make these cookie bars instead! You reduce food waste, and get something yummy out of it!

Oatmeal cookies are actually one of the first things I ever baked. I feel so comforted and nostalgic just from the smell of these cookie bars baking in the oven. Smell can transport us to happy memories and places—It's the closest thing we have to a personal time machine. (Except this machine can only go backward.) 

By the way, raisins get a bad rap! I'm quite upset about that. I consider raisins to be the fruit of the sun. Think of the grape on its transformation to be a raisin. It soaks in sun every day! You could say (in theory) it contains the sun's energy and brilliance—at least I like to say that. It's a beautiful fruit that needs more love.


RECIPE:

Oat milk ingredients:


Yield: 1 quart, double recipe for half a gallon

  • 4 cups filtered water
  • 1 cup rolled oats
  • ½  tsp. vanilla
  • a pinch of salt
  • a dash of maple syrup


Oatmeal raisin cookie bar ingredients:

Yield: 9 oatmeal cookie bars

  • ½  cup melted coconut oil (100g)
  • ½  cup brown sugar (100g)
  • ¼  cup cane sugar (58g)
  • ¼  cup oat pulp (58g)
  • 2 Tablespoons unsweetened apple sauce (25g)
  • 1 cup all-purpose flour (127g)
  • ¼  teaspoon baking soda
  • ½  teaspoon salt
  •  cup raisins (50g)
  •  cup rolled oats (40g)
  • 1 teaspoon cinnamon
  • ¼  teaspoon nutmeg

Instructions:

Making the oat milk:
  • In a blender, pour in all the ingredients and blend for no more than 15 seconds. If the oat milk blends for too long, the oats get over agitated and the milk becomes slimy.
  • Using a nut milk bag, or a fine-mesh strainer lined with cheesecloth, strain the milk into a medium-sized bowl. Be gentle when straining the milk. If you squeeze the oat pulp too much the milk will become slimy.
  • Taste the oat milk and adjust salt or maple syrup as you prefer. Pour the oat milk into an airtight container and store in the fridge for up to five days.
  • Scoop the leftover oat pulp into a bowl and set aside 1/4 cup to make the cookie bars. If you have remaining pulp you can compost it, or use it as a face mask!
Making the cookie bars:
  • Preheat oven to 350F°
  • Line a 9x9 inch square cake pan with parchment paper, set aside.
  • In a medium-sized bowl mix together all the wet ingredients (that includes the oat pulp). Mix until smooth. Set aside.
  • In a separate bowl whisk together all the dry ingredients.
  • Mix the dry into the wet ingredients, just until a dough forms.
  • Spread the mixture evenly into the prepared square pan.
  • Bake for 22-24 minutes at 350F°
  • Allow to cool completely before slicing and enjoying.

Storage:

  • Store cookie bars in an airtight container for up to one week. These get more flavorful with a few days on them!
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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