I’ve been talking about this with my massage clients, so I figured I’d post it.
I originally made these at a camping event. We were in charge of breakfast for about 40, and had a huge pot of leftover oatmeal. I was skimming the crusty bits off the top, and my friend Nancy said, “Why don’t we fry that, like polenta?”.
We had bananas, and cinnamon! It was so good, I keep making it.
Fry bananas in coconut oil.
Add oatmeal. (This is great with leftovers)
Sprinkle with cinnamon.
The banana, and cinnamon are the sweetener you need.
I’ll make these again, and update with more pics, and measurements. For now, I can give you estimates.
The bottom layer, or crust, is crushed pecan (about 1/2 cup) with edible chocolate body butter. I melted the body butter, and added the pecans in a parchment lined 6 X 9 pan.
Next layer, the cheesecake, 8oz cream cheese, 1 egg, tsp. vanilla, and Tbs. Coconut crystals. Spoon on crust, and spread gently.
Next layer, Raspberry jam. (From my garden, canned last season.) Any jam would work, but mine is sweetened with just a little honey, not sugar.
Top layer, about a 1/2 cup almond butter, about 1/3 cup coconut oil/palm oil melted, about 1 cup oatmeal, about 2 Tbs. coconut crystals, about 3 Tbs. coconut flour, about 1/2 cup raspberry jam. Mix until smooth, and spoon unevenly over top.
Bake 350 for 30 minutes.
I freeze my granola bars. This recipe is good to eat, hot, frozen, and room temp!