Chocolate Chip + Coconut Oatmeal Bars

I love making healthful yet fun snacks for my little guy. Anything to get him to eat clean-eating recipes. I don’t keep a lot of packaged snacks in our home, so I try to make some snacks to break the monotony of fruits and veggies.

I haven’t made oatmeal bars in a looooong time, so I had fun making these chocolate chip coconut bars. I added some really hearty ingredients to boost the fiber content and sweetened them with natural sweeteners like raw honey and raisins. These bars are quite filling, so you can even serve them at breakfast.


2 cups organic rolled oats

1 cup almond meal

1/2 cup ground flax seed

1/2 cup gluten-free flour (I used Bob’s Red Mill)

1 cup bittersweet chocolate chips (I used Pascha Organic brand)

1 cup organic raisins

1 cup toasted coconut flakes

1 tsp sea salt

1 tsp ground cinnamon

1 1/2 cups organic plain greek yogurt

1/2 cup organic peanut butter

1/2 cup raw honey

1/4 cup coconut oil (+ 1 tsp for baking pan)

1 tsp pure vanilla extract


Preheat the oven to 350 degrees.

If you are not using a stone baking pan, grease the cookie sheet with 2 tsp of coconut oil. I use the Pampered Chef large bar pan. It measures 10″ x 15 1/5″ x 1″.

In a large mixing bowl, combine the dry ingredients (oatmeal through the cinnamon) and mix well.

In a small mixing bowl, combine the wet ingredients (yogurt through vanilla extract) and mix well.

Combine the wet ingredients into the dry ingredients bowl and mix well. Don’t be afraid to get in there and mix it up with your hands! I use a little coconut or olive oil to coat my hands to prevent the mixture from sticking. Plus your hands are really soft after you wash them off!

Press the mixture into the bar pan. Bake for about 30-35 minutes. Oven times vary with different stoves. After they cool off, cut into little squares. I yielded about 32 bars!

Store them in an airtight container and keep refrigerated.




Chewy Granola Bars
I don’t keep processed snacks in the house because they have NO nutritional value and they are quite addicting and toxic. Excitotoxins, food dyes, corn syrup and a myriad of other things are often added to packaged snacks. These ingredients can actually make you addicted to the food item they are in and often times you may not feel satiated. Ever notice your little one eats a snack and ten minutes later they are still hungry?

Snacks are also an habitual way to dent your budget. So this is a great way to save money and eat healthful. Oatmeal is a big staple in our home and even the organic version is affordable. So I created a granola bar that my son keeps coming back for more! I hope your family enjoys these bars as much as we do!

1 ¾ cups rolled oats
¼ cup oat bran
½ tsp. sea salt
½ tsp. ground cinnamon
1 cup dried cranberries (sugar-free!)
1 cup organic raisins
½ cup almond butter
1 tsp. pure vanilla extract
6 Tbs. coconut oil
1 banana
6 pitted dates, chopped
1 Tbs. ground flaxseed
2 Tbs. filtered water
Preheat oven to 350 degrees. Lightly grease an 8” x 8” pan with coconut oil.
Mix together in a medium mixing bowl, oats, oat bran, salt, cinnamon, dried fruits.
Puree banana and dates together in a blender.
Mix flaxseed and water to form a paste with a small whisk. (This also helps bind the bars. )
In a separate larger bowl, whisk together the vanilla, coconut oil, almond butter, banana date mixture and flaxseed paste.
Combine the dry ingredients into the wet, just enough to combine well.
Spread into the pan and press down gently with the palms of your hands. I rub some coconut oil on my hands before doing this so the mixture doesn’t stick to my hands  Plus it’s a great moisturizer for you!
Bake for about 35 to 40 minutes. The top and edges will get a little brown.

IMPORTANT TIP!!!! Take out to cool for about 30 minutes and then place in the refrigerator to “set” for about an hour. This part is crucial in having firm, not crumbly bars!
Once they set, cut with a sharp knife and bon appetite!
Salubrious Tip: You can add any nuts, coconut or other dried fruits you love.

Clean Eating Cherry Banana Oatmeal!

I thought I would change things up a bit this morning, while making breakfast for my son. So I added cherries to his oatmeal for a little zing!  Antioxidant-rich cherries are also loaded with beta-carotene and vitamin C. To boost the protein content, I added some organic hemp seeds. Let me know how yours turns out, I would love to hear from you!


1 cup of organic rolled oats (not instant)

1 1/2 cups of filtered water

1/4 cup of plant based milk

1/4 cup of cherriesCherry and Hemp Oatmeal

1/4 tsp. of pure vanilla extract

1 Tbs. of organic raw shelled hemp seeds

1 Tbs. of raw honey

1 banana (for topping)


Combine oats, milk , and water in a sauce pan and bring to a boil. Lower heat, add cherries and vanilla extract and let simmer for about 5 to 10 minutes. Right before serving, stir in the hemp seeds and honey and add some banana for topping. I wait to add these ingredients so the heat doesn’t reduce their nutritional value 🙂 My son added some cinnamon after I cut up some banana for him.

Bon appetite!

Tis the Season to be Healthy!

Veggie Fried RiceOkay, so we all know this is the time of year we eat a little of this, and a little of that. And then suddenly “this and that” turns into five pounds! Try my yummy vegetable fried rice fused with carotenoid filled veggies and Asian spices!

Vegetable Fried Rice

1 cup of brown organic rice

2 cups of water

2 tsp. Of VegeBase

4 baby bok choy chopped

4 large mushrooms sliced (2 cups)

1 carrot grated

4 scallions chopped

2 garlic cloves minced

3 organic eggs

3 Tbsp. Of Bragg Liquid Amino

2 Tbsp. of mirin (rice cooking wine)

1 Tbsp. of sesame oil

1 tsp. of freshly grated ginger

Dash of Herbamare Asian Blend (optional)


Combine rice, water and Vegebase in a sauce pan. Bring to boil, lower and simmer for 50 minutes. (It is better to cook the rice the night before. Cold rice works best in fried rice.)

Sauté the bok choy with 2 tablespoons of water for several minutes, on medium heat in a large pan.   I use water to reduce the calories and to avoid the food sticking to the pan. Do not use too much water or you will end up steaming the vegetables.

Add the mushrooms and cook for a couple of minutes. Then add the carrots, scallions, garlic, and ginger.

Add the cooked rice and mix gently. Make a “well” in the center of your pan and pour the sesame oil and then the egg. Stir the eggs gently in the middle, making scrambled eggs. When they are almost done, mix them in with the rice mixture and let sit a few minutes to cook the egg. Make it completely vegan, and leave out the eggs. I’m Chinese, so it’s only natural for me to make it with eggs!

Pour in the Bragg Liquid Amino, mirin, and then Herbamare. Mix gently and serve.

Bon apetite!