Coconut Strawberry Oat Bars

When I got home yesterday, another package awaited me.  It was a sample of coconut oil, along with a note from Jen at Kelapo Coconut (aka my new favorite person).

Who doesn't love getting things in the mail?

Delicious looking recipe

While perusing blogs (and the recipes I’ve saved), I had already decided to use up some overripe strawberries with Angela’s Strawberry Oat Square recipe.  I wanted to reduce the fat and sugar a bit (as I always try to do), so I figured I’d use some coconut oil and applesauce.  I’m also to plain and simple to have some of the fancy ingredients that Angela called for, so I made my own adaptations and other suggestions for whatever you have on hand.

Coconut Strawberry Oat Bars (adapted from Oh She Glows)

For strawberry filling:

1 1/4 cups strawberries, chopped

2 Tbsp sugar

1.5 tsp cornstarch

For oat mixture:

1 1/4 cup oats (I used old-fashioned)

3/4 cup whole wheat flour

1/2 cup white flour

1 tsp baking powder

1/4 cup Brown Sugar Splenda Blend (or 1/2 cup brown sugar)

1/4 tsp salt

1/2 tsp cinnamon

1/4 cup coconut oil, melted

1/3 cup unsweetened applesauce (or mashed banana)

1 egg, lightly beaten (or flax egg)

1-2 Tbsp milk (or water, or non-dairy milk)

1/2 tsp vanilla

1/4 cup sweetened coconut flakes

1/4 cup unsweetened raw coconut

1) Pre-heat oven to 375.  Combine cornstarch and water. 

2) In a saucepan over medium heat, combine chopped strawberries and cornstarch mixture.  Stir often, until bubbly and thick.  Remove from heat.

3) Combine dry ingredients (except for coconut).  Add oil, applesauce, egg and water/milk until the ingredients mix together (I needed a little more than 1 Tbsp).  Add vanilla.

4) Coat a small brownie-sized baking dish with cooking spray  (I used a shallow rectangular dish (about 7 x 13), but it would also work with a 9×9; there may not be enough batter to do a larger pan).  Spread 3/4 of the oat mixture into an even layer. 

5) Remove gelled strawberry mixture from heat and spread lightly over oat layer. 

5) Combine coconut flakes with remaining oat mixture and drop on top of strawberry layer. 

6) Bake, uncovered, 18-22 minutes (or 15-18 minutes on convection setting), until the top and edges are lightly browned.  Cool at least 15 minutes and cut into squares. 

Strawberries + water + cornstarch

 

Ready for topping

I wish you could smell this!

Coconut + strawberries = heaven

Layers of flavor

There may have been more that didn't last long enough to be photographed...

Approximate nutrition (1/15th of recipe): 145 calories, 6 grams of fat, 20 grams carbs (7 grams sugar), 3g protein

Not a bad nutritional profile! 

The bars had great flavor and a moist, chewy texture.  I’m sure other flours could be substituted and might yield a lighter crust than the whole wheat.  Let me know if you try them!  I had one for my pre-smoothie breakfast treat this morning (after being refrigerated overnight), but now I think I’d leave them in an airtight at room temperature once they’re completely cool.

My MOH and I are going to our very first hot yoga class tonight!  We bought a group deal for 8 classes to Glow studio in Pittsburgh’s South Hills.  I’m hoping that it’s not too tough on my ankle (and that I don’t die in the heat).  Any advice for complete first timers?  I’m nervous!

Happy Tuesday!

xox

C

PS – I’m getting married 4 months from today.  4 MONTHS!

Frustration

Call me a fool (please don’t really call me a fool), but I tried to go to spin class yesterday evening.  With my injured ankle.  For a workout that relies on putting all of your weight on your legs (if you do it right).

I thought it would be okay because I know that the Monday 5:30 class is taught by an instructor who I could only describe as boring.  You warm up (seated) for 2 whole songs, do seated hills for 5 mins at a time, then standing flats, then a standing hill, then a seated flat… really nothing fast paced or too challenging.  I know that you can make the workout as hard or as easy as you want it to be, but I get so frustrated with his music selection and lack of motivation that I’ve actually walked out of his class before.

Last night I was PRAYING that he’d be there.  Having not worked out since the day I hurt my ankle (April 9), I figured a nice easy spin class might be the way to break back into cardio.  Unfortunately I was unable to do any of the standing or third position drills, had to sit the entire time (and after about 40 minutes that got to be uncomfortable), and just got more and more frustrated.  Several times I tried to stand for a few seconds to stretch out my legs, but my ankle started throbbing.

So now I’m back to square one.  Stupid me for trying to work out.  Stupid me for not walking out of the class the first time I felt pain.  Stupid stupid stupid ankle.

Now I get that motivational quote about working out because you’re able to.  I WISH I was able to.

When I’m stressed, I like to bake.  Having given up sugar for Lent, I haven’t been baking much at all, but I had some Granny Smith apples that were borderline overripe and put them to use in this recipe from Oh She Glows.  Mine was not vegan (because I included some light butter) but it was flourless.  I also used fewer strawberries, added some protein powder, and used some no sugar added granola as a quick topping.  I felt like I was cheating, but by using Splenda and sugar free maple syrup, it didn’t have any real added sugar.

Apple Strawberry Crisp

3 large apples (the size of softballs), diced (I left the skins on)

1/4 c strawberries, diced

1/4 cup granulated Splenda

1 Tbsp cinnamon

1 Tbsp lemon juice

1 Tbsp corn starch

1 scoop protein powder (I used French Vanilla Designer Whey), 3/4 for filling, 1/4 for topping

3 Tbsp sugar free maple syrup (2 for filling, 1 for topping)

3/4 cup granola

2 Tbsp melted butter or oil

1 Tbsp milk (I used coconut)

1) Combine all ingredients up to granola and set aside.

2) Add melted butter, reserved maple syrup, reserved protein powder and milk to granola. 

3) Spray a long shallow baking dish with cooking spray, then add apple mixture.  Top with clumps of granola mixture.

4) Cover and bake at 400 degrees for 30-40 minutes (I baked it for 30 on the convection setting).

Approximate nutrition (1/8 of recipe): 190 calories, 2 g fat, 28 g carbs, 5g protein

The kitchen smelled excellent while this was baking!  It improved my mood after my frustrating work out attempt.  I guess I’ll be sticking with upper body and ab workouts for a while longer.

Since I can’t run right now or anytime soon, I’m living through other bloggers’ running stories.  One of my favorites, Alyssa, is participating in Zero: The Project to End Prostate Cancer.  This is a cause near and dear to her heart (mine too).  Please consider donating and support her running of the Marine Corps Half Marathon in October.  It’s a great cause!

xox

C