The girls love gingerbread and I can’t say I blame them, I love it too! In the winter having a warm cup of hot cocoa, coffee, or cider with gingerbread is a great way to start the day. Looking for a healthier way to get our fix I whipped up some Gingerbread PB Bars, adding the peanut butter for a little protein. Oats heart healthy, digest slowly and don’t spike blood sugar and are a much healthier option than flour. I like to use part rolled oats and part barley rolled oats for a heartier texture and for the fiber and nutritional benefits. However I often make them with just gluten free rolled oats as well to make them gluten free. Top them with a drizzle of eggnog icing or if you are one that likes chocolate with your gingerbread, like my girls, top with a little chocolate or chocolate peanut butter like Peanut Butter & Co Dark Chocolate Dreams. No matter how you top them they will have you full, fueled, and ready to start the day!
Gingerbread PB Bars
Makes an 8×8 or 9×9 pan, 16 bars
1 1/2c rolled oats, gluten free
2c rolled barley oats, or more rolled oats if making gluten free
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
3 TBSP ground flaxseed
1/2c maple peanut butter, or nut butter of choice (used Peanut Butter & Co Mighty Maple)
2 TBSP molasses
1/2c pure maple syrup
2/3c unsweetened applesauce
Optional icing, whisk together 1c powdered sugar with 1-2 tablespoons of So Delicious Eggnog (or non-dairy milk or water) until smooth and drizzle over bars. Let set before storing.
Or top with melted chocolate or we added Peanut Butter & Co Dark Chocolate Dreams Peanut Butter to ours.
Preheat oven to 350. In a food processor, or Vitamix, chop 1 1/2c of the oats until almost a flour texture. In a large bowl mix together chopped oats, rolled oats, flaxseed, salt, and spices. In a medium bowl mix together in peanut butter, molasses, maple syrup, and applesauce. Add the wet to the dry and mix until well combine. Line a 8×8 or 9×9 pan with parchment paper, leaving enough overhang to lift the bars out of the pan after baking. Spread and press mixture into the pan. Bake for 18-22 minutes. Let cool in the pan on a wire rack. Pull bars out of pan, cut, and place on a wire rack to cool completely. Drizzle with optional icing, chocolate, or chocolate peanut butter. Enjoy!
Store bars in an airtight container, freeze for longer storage.