Oatmeal Muffins

MATERIALS

Makes 12 muffins

• Dry Ingredients

  • 3 cups oats

  • 1/4 cup ground flax

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 3 tsp cinnamon

  • a pinch of salt

• Wet Ingredients

  • 3 large bananas

  • 3 dates

  • 3/4 cup almond milk

  • 1 tsp vanilla

  • 2 tbsp apple cider vinegar

• Mix Ins

  • 1/4 cup pumpkin seeds (or other seeds/nuts)

  • 1/4 cup raisins

  • 1/4 cup dried cranberries

PROCEDURE

1. Preheat the oven to 350 degrees. Put dry ingredients in a food processor (or blender) and process for a few minutes. Transfer dry ingredients to a medium size bowl.

2. Add bananas and dates to a food processor (or blender) and process. Add remaining wet ingredients and process for another minute.

3. Add wet ingredients to dry and stir with a spatula. Add mix ins.

4. Fill muffin tins and bake for ~15 minutes.

VARIATION

Use chocolate chips instead of dried fruit for a sweeter muffin.

Substitute lemon juice for the apple cider vinegar.

Substitute water or another plant-based milk for the almond milk.

THE RUNDOWN

This is pretty much a bowl of oatmeal in muffin form. It is perfect if you arent a fan of the typical oatmeal texture or you just want something easy to take on the go. ‘Cuz you never know when you might want a muffin in the wilderness.

Inspired By: Simnett Nutrition

Copycat Larabars

MATERIALS

Makes 10-12 bars

• 1 1/2 cups medjool dates

• 1 1/2 cups peanuts

• Optional: 1/3 cup mini chocolate chips

PROCEDURE

1. Put dates and peanuts in a food processor and process until it forms a ball.

2. Flatten into a square on a piece of parchment paper about 1/2 inch thick.  Press a few handfuls of mini chocolate chips into the mixture, if using.

3. Cut into bars. Wrap in plastic wrap and store in the fridge or freezer.

THE RUNDOWN

These are easy to take on the go.  Leave out the chocolate chips and you can still enjoy this treat when you are on the trials.  Pro tip - you can also use cashews, almonds, or another nut if you prefer.

Adapted from: My Darling Vegan

Date Bars

MATERIALS

Makes an 8x8 pan

• Crust/Topping

  • 1.5 cups whole raw almonds

  • 1.5 cups old fashioned oats

  • 1/2 tsp kosher salt

  • 10 dates, pitted

  • 1/4 cup nondairy butter (or coconut oil)

• Filling

  • 25 dates, pitted

  • 1/2 cup water

PROCEDURE

1. Line 8 x 8 pan with parchment paper.

2. Add almonds, oats, and salt to food processor or blender and process until they are fine crumbs. Add dates and process again. Melt nondairy butter and add to mixture. Process until crumbs are moist.

3. Set aside 3/4 cup of mixture. Press remaining crumbs firmly into pan. Hint: The back of a spoon works well.

4. Add dates and water to food processor/blender and blend until a paste forms. Stop to scrape down sides as needed.

5. Spread filling over crust.  Sprinkle remaining topping over filling and lightly press down.

6. Refrigerate or freeze until ready to slice and serve.

THE RUNDOWN

The perfect combination of sweet and salty. One of the few desserts that doesn't have added sugar but tastes like it does. Pro tip - Bars freeze well and are especially tasty right out of the freezer. Midnight snack, anyone?

Adapted from: Oh She Glows

Date Syrup

MATERIALS

Makes ~1 1/2 cups

• 1 cup boiling water

• 1 cup pitted dates

PROCEDURE

1. Add the dates and boiling water to a bowl and let sit for an hour

2. Add water and dates to a blender and blend until smooth

3. Store in an airtight container for 2-3 weeks

THE RUNDOWN

This recipe comes in very handy when you are on the challenge.  It goes well on toast or pancakes, in dressings/sauces, and can be added to dishes to provide a little sweetness. Basically, use in place of maple syrup or honey. Combine a spoonful of date syrup and peanut butter for an after dinner treat.

Adapted from: The How Not to Die Cookbook