While I was living in London, I discovered British flapjacks, often individually wrapped by the checkout counter in grocery stores. They’re easy to grab and seemingly healthy – like a soft granola bar. I assumed they were a relatively smart snacking choice until, while eating my second (or third or fourth), I realized that they’re no different from American granola bars; sugar with some oats.
Isabel visited Boston this past weekend, so we got to do some healthy holiday baking. Inspired by flapjacks and the date and oat slices in one of my favorite cookbooks, Breakfast, Lunch and Tea: The Many Little Meals of the Rose Bakery, we decided to bake our own, healthier oat gingerbread bars.
These gingerbread bars have a soft base and topping made from gluten free oats, coconut oil and fresh ginger. Between the oat layers is a ginger spiced chewy date layer, which provides most of the sweetness. Cut these bars into any size (the smaller you cut them, the more crumbly they get) and enjoy for breakfast or an afternoon snack with tea. Or drizzle with a little melted white chocolate and serve for dessert.