I read recipes all the time. Sometimes I follow them to a T. Sometimes I don't. When I don't follow a recipe it's typically either because I need to make dietary adaptations (I am dairy free now and nut and fish free always) or because I don't have a certain ingredient in the house but have already come too far to turn back.
Today I discovered Lilyshop and had an absolute blast perusing the cooking section on her blog where I saw this recipe for Best Ever Oatmeal Bars. The recipe looked great! So great, in fact, that my son and I got started right away whipping this up. I love that Jessie Jane, the site's founder, found it on a sheet of paper at an antique store. But alas! I didn't have shredded coconut. And I can't eat butter. So I've adapted this recipe and am so pleased with how it turned out that I had to share right away. I omitted the white sugar completely from the original recipe and replaced with a very ripe banana. I add flax meal to everything baked these days so that's in my recipe as well.
Enormous thanks to Jessie Jane. I haven't colored inside the lines with her recipe but it's absolutely thanks to her that I've come up with it. My kids *LOVED* this. Looking forward to many more discoveries on Lilyshop!
Lilyshop Oatmeal Bars (adapted recipe)
Oatmeal Bars (Adapted)
Ingredients
1/2 cup coconut oil
1/3 cup brown sugar
1 very ripe banana
1 tablespoon flax meal
1 egg
1/2 tsp vanilla
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
2 cups quick cooking rolled oats
1/4 cup oat milk
Directions
1. Preheat oven to 325 degrees.
2. Add all ingredients and mix well.
3. Pour into a greased 8x8 pan.
5. Bake at 325 degrees for 30 min.
6. Let cool, cut into bars and serve. YUM.