LAYERED OAT AND CHOCOLATE BARS

SERVES 16 BARS/SQUARES

1 cup dairy-free butter

1⁄2 cup coconut sugar

1 tsp vanilla extract

3 cups quick-cooking oats

1⁄4 cup raw shelled hempseed

2 tbsp protein powder

1 cup dairy-free chocolate chips

1⁄2 cup peanut butter

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Melt the butter in a medium saucepan over medium-high heat. Mix in the sugar and vanilla extract. Cook for 2 minutes after adding the oats. Mix in the hempseed and protein powder thoroughly. Half of the mixture should be pressed firmly and evenly into all edges and corners of the prepared dish.

In a small saucepan, combine the chocolate and peanut butter. Heat over low heat until the chocolate melts and everything is well combined. Pour over the bottom layer of the prepared dish and smooth out evenly. Crumble the remaining oat mixture evenly over the top and lightly press into the chocolate.

Refrigerate for at least 1 hour before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.

SLOW COOKER APPLES AND OATS

SERVES 2 PORTIONS

1 1⁄2 cups peeled and sliced apples (I like them kind of thick)

1 cup old-fashioned oats

1⁄2 cup dairy-free butter, melted

1⁄2 cup coconut sugar

2 tbsp lemon juice

2 tbsp hempseed, toasted in shell

1 tsp ground cinnamon

1 cup pecans, chopped

NUTRITIONAL VALUES

Calories: 584kcal
Fat: 15.6g (2.1g S.Fat)
Carbs: 106.5g
Protein: 10.2g
Sugar: 54.3g
Sodium: 58mg

METHOD

Stir together all of the ingredients in the slow cooker. Set the temperature to high (it must cook on high). Cook for 2 to 3 hours, depending on your desired level of doneness. Serve warm, hot, or cold.

TO THE POWER OF FOUR OVERNIGHT OATS

SERVES 2 PORTIONS

3 1⁄2 cups unsweetened almond milk

2 cups old-fashioned oats

1⁄4 cup maple syrup

2 tbsp chia seeds

2 tbsp unsweetened shredded coconut

1⁄4 cup sunflower seed kernels

4 tbsp peanut butter, divided

Sunflower seed kernels, for garnish (optional)

NUTRITIONAL VALUES

Calories: 1177kcal
Fat: 70g (12g S.Fat)
Carbs: 119.5g
Protein: 34g
Sugar: 29.4g
Sodium: 1618mg

METHOD

In a large mixing bowl, combine all the ingredients except the peanut butter and sunflower seeds. Combine thoroughly. Although it will appear very wet, the chia seeds and oats will absorb some of the milk. Cover and place in the refrigerator overnight to set. Dot the remaining 2 tbsp peanut butter around the inside of two bowls and fill each with the overnight oats to serve in the morning. If desired, garnish with sunflower seeds.