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I’ve been in the car a lot lately.

Driving to prenatal yoga training.  Driving to the mountains for the weekend.  Driving to teach private yoga sessions.  Driving to dentists, chiropractor, and doctor visits.

So.  Much.  Driving.

The worst part about driving so much?  Well, traffic.  But the second worst part is getting HAR* while driving in traffic.

I get really feisty when I’m hungry.  It’s a bad scene.

The only way to bring me back to my calm, even keeled self is with a snack.

These little oatmeal bars/muffins are my new HAR aversion strategy.  Pop one into a Ziplock or Tupperware and keep it in your bag for a quick emergency snack.  They also make a great breakfast if you are running late and have to eat on the go.

You can dress these up with whatever mix ins you like, such as dried fruit, nuts, or chocolate chips.  The oats and flax make them a bit spongy, but also super healthy.  If you’re going to need an emergency snack, why not make it one packed with protein and fiber?

Keep two in your car for longer drives.  Trust me, you’ll arrive at your destination in a far better mood.

(*HAR is an acronym my sister and I coined during a particularly hungry trip to Scandinavia.  It stands for Hunger Aided Rage – that state you go into when you haven’t eaten in a while and get really mean and angry.  It’s not pretty.)


2.5 cups regular rolled oats (not instant oats), divided
3 tbsp chia seed
1/2 cup + 1 tbsp ground flax
1 tsp cinnamon
1 tsp baking powder
1/4 tsp kosher salt
1.5 cups almond milk (or other milk)
1/2 cup pure maple syrup (or other liquid sweetener – I used agave)
2 tbsp nut or seed butter
1 banana, chopped small
1 tbsp pure vanilla extract
Chocolate chips, dried fruit, or nuts to mix in


1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper. (Note: I used a muffin tin because I find it easier than cutting them into squares.)

2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.

3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.

4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. (Muffin tin bake time is about 30 minutes.) Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

Source: Oh She Glows
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