Soft-Baked Oatmeal Breakfast Bars

 Soft-Baked Oatmeal Breakfast Bars

Ingredients 

• ▢2 cups old-fashioned oats
• ▢2/3 cup oat flour finely ground oats
• ▢1 teaspoon ground cinnamon
• ▢1 teaspoon salt
• ▢2/3 cup creamy peanut butter
• ▢1/2 cup melted coconut oil
• ▢1/2 cup honey
• ▢2/3 cup light brown sugar lightly packed
• ▢1 teaspoon vanilla extract
• ▢3 large egg
• ▢
• ▢1/2 cup dark chocolate chips coarsely chopped

Instructions 

• Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang (these will be nearly impossible to get out otherwise).
• To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount.
• Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan.
• Bake 23–26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn’t jiggle, it’s done. The bars will firm up as they cool; be careful to not over bake).

 

Creamy Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter (50g)

• 2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced

• Kosher salt and freshly ground black pepper

• 1 medium onion, finely chopped (about 8 ounces; 225g)

• 4 medium cloves garlic, minced

• 2 tablespoons flour (45g)

• 1 cup milk (235ml)

• 5 cups (1.2L) chicken stock

• 2 bay leaves

• 1/2 tsp dried thyme

• 1/2 cup heavy cream

Directions

1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onions and cook until tender. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Add garlic and cook until fragrant. Add flour and stir. Slowly stir in 1 cup of broth at a time, mixing well. Add bay leaf, pepper, salt and thyme, then bring to a bare simmer and cook for 20 minutes.

2. Remove bay leaves . Blend soup with an immersion blender until it's a mostly smooth consistency, leaving some small chunks of mushroom. Stir in cream and milk. Taste and add salt, as needed.

Zupas BBQ Chicken Salad