Vegan Salted Caramel Apple Oatmeal Bars are a delicious combination of sweet and salty, healthy and are gluten free!
The first weekend after beginning work = wiped out. But, I think I know why. Normal people would have probably, ya know, relaxed or something. Me? Spent all of Saturday running errands and working on cleaning my room (aka I did a big closet sweep for work, realise my room was covered in clothes and kind of left it like that all week). Then spent Sunday finally finishing my room (took 5 hours) and restoring order to Mother Nature, and developing, testing, cooking and shooting many many blog posts plus obsessively cleaning, well, anywhere else I could find.
I think it’s safe to say next weekend is dedicated to watching the last season of HIMYM, and eating one of these babies preserved in the freezer for me.
These bars take the cake for one of my favourite fall desserts to date. First off, if you know me and the blog, then you know that this is going to be healthy and good for you, it’s going to taste amazing, and you can polish off one or two without feeling guilty.
I can’t promise that after your 12th “bite”aka “oh this small piece broke off, let me kindly discard of it in my stomach”. Not that any of us are guilty of that, right? But you’ll still know that these sweet things are made of oats, oats and more oats, maple syrup, vanilla extract, coconut sugar, delicious apples, cinnamon and a flax egg and coconut oil to hold it all together. To be honest, without the glaze these could easily replace your oatmeal NO JOKE. The oats are grinded into a flour and who doesn’t put maple syrup and fruit in their oatmeal? I pretty much just made you breakfast.
Then the glaze.
I know, I exclaim whenever I reach the extremely goo-ey sugary part of all treats and I go a wee bit crazy but I can’t help it. The glaze you guys. It’s so easy – coconut milk, coconut sugar, and vegan butter. Stir, boil, pour. BOOM. Gooey caramel that you’ll be shocked tastes so much like regular caramel but sooo much healthier for you and much easier to make too (cue me ruining pots with regular caramel).
Writing this has got me hungry, so I’m off to have another one. Whip up a batch so we can be equal, m’kay?
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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