black & white funfetti oat bars
Let’s have some fun with sprinkles, shall we?
This snack, breakfast, dessert, whathaveyou, boasts heaps of delectable chocolate goodness sans the nasties. Never knew two types of chocolate stuffed in a soft baked oat bar could be light in calories, low in fat, and reasonable in sugar? Now you do, friends. I’m not sure why funfetti sounded so good to me the day I invented this treat, but I was intrigued enough to romp to the grocery store for a bottle of vanilla and a jar of decorative multicolored crystals in order to wave my wand, yell voila, and produce some magic.
Here’s the deal: funfetti reminds us of celebration. On the surface, now might not feel like an appropriate time to whip out the balloons and blow some noisemakers loud enough to cause our neighbors to side-eye with disdain. I think, though, we do have cause to invite some quiet cheering into our kitchens. Health. Love. Family. Togetherness. Shelter. Comfort. Simple, human deeds, human needs. If we are blessed with these basics, each day is a wrapped in paper with a bow and sits atop our tables awaiting the moment we huff out the candles on the cake and rip open the packages. Do not think a calendar birthday or holiday needs to exist to excuse a pause and a whoop. Your existence is enough of a reason.
Ingredients
- 1 tbsp flaxseeds
- 2 tbsp water
- 1 cup plain yogurt (I like Greek best)
- 1/3 cup packed brown sugar
- 1/4 cup milk (dairy or nondairy are both fine)
- 3/4 cup oat flour
- 1 1/4 cup old fashioned oats
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup rainbow sprinkles
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
- melted chocolate and additional sprinkles to top (optional)
Instructions
- Heat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment, enough to overhand the sides. Set aside.
- If you do not have pre-ground oat flour, it's super simple to make yourself: just add 3/4 cup whole oats to a food processor and whirl until a meal forms.
- In a large bowl, combine flax seeds and water and let sit for 10 minutes until congealed. When ready, whip flax egg, yogurt, and sugar with a whisk or hand mixer until creamy and combined, about 1-2 minutes. Add milk of choice and whisk again for another minute.
- To the same bowl, stir in oat flour, whole oats, baking powder, salt, and vanilla until a thick but pourable batter forms. Fold in sprinkles and both types of chocolate chips.
- Pour batter into prepared baking pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for 15 minutes, then carefully remove by grabbing the overhanging parchment and continue cooling on a wire rack for at least 30 minutes. Drizzle melted chocolate and more sprinkles on top, if desired.
