It’s a sunny and warm day in South Florida and the streets are empty. I ran 4.11 miles and I saw about six people and a few cars. (Please cars, watch out for pedestrians and runners – red light still means stop.)
Many people are struggling to live with the new norm, “working from home.” Plus, homeschooling the kids too?
Although I’ve worked remotely for years, it’s still strange to think that I won’t be driving south to Miami for meetings any time soon. I’m starting to regret all of the times that I complained about traffic. Seriously, who misses traffic? I do.
Everyone needs a fast breakfast even when working from home, because no one wants to start the day with a full inbox and a sink full of dirty dishes. Because we’re experiencing a shortage of certain food items, I’ve created a Feeding Five Under Twenty-Five $ blog series designed to give ideas on how to make food on a budget and with what is (hopefully) available in both your pantry and the grocery store.
Today’s recipe is Oatmeal Breakfast Bars. One bar along with fresh fruit and yogurt make a complete and nutritious breakfast. It’s also vegan-friendly. I adapted a chocolate oatmeal cookie recipe as follows:
Preheat oven to 350°
- 1 c Crisco
- ½ c brown sugar
- ½ c cane sugar
- 2 tbsp of egg substitute dissolved in 3 tbsp of water
- 1 ½ tsp of vanilla extract
- 1 ¼ c all-purpose flour; ¼ c whole wheat flour
- 2 tsp cornstarch
- ½ tsp baking powder
- ¾ tsp salt
- ½ tsp cinnamon
- 3 c of old fashioned rolled oats
- ¼ c of Chia seeds
- 1 ¼ cup of raisins or dried fruit or combo (I used just raisins the first time and then raisins and chopped dates the second time. Craisins would be good too.)
- With a mixer, combine the Crisco and sugars.
- Combine the dry ingredients in a small bowl.
- Combine the oats and Chia seeds.
- Dissolve the egg substitute in the water and whisk until smooth.
- Combine the sugar/Crisco mix with the egg mix and Vanilla.
- Once combined, slowly add the dry ingredients into the Crisco/sugar/egg/vanilla mix.
- Stop the mixer and stir in the oats and dried fruit until combined.
- Lightly grease a 9×13 non-stick pan or line a pan with parchment paper.
- Press the mix into the pan so even on all sides.
- Bake at 350° for about 30 minutes or until golden.
Someone asked me on Twitter if this recipe is gluten free. Since flour is used more like a binder, I think any gluten free flour would do. I’ll give it a try sometime.
Oatmeal breakfast bar(s) with fresh fruit and a tumeric shot mixed with seltzer.
If your bars crumble, save the crumbs to add to yogurt as a topping or eat them on the spot!
From someone who works from home, I know that finding free time is just as hard as when you work from an office. I put in more hours per day than I should and take the laptop from room to room thinking that I’ll just use it to read or watch videos at night. However, I end up answering emails. If you’re like me, try to leave the laptop “at the office” and spend time reading an actual book, rather than the tablet.
Find time for this recipe knowing that you’ll have a quick and nutritious breakfast for at least the next few days. Good luck and stay strong!
“Hope makes a good breakfast. Eat plenty of it.” ~ Ian Fleming