Running and Oat Bars

>> Thursday, February 16, 2012

Workout numbers one and two on my half marathon training plan are complete. Crossed off. And they really did feel great. It's strange how something as simple as printing it off and sticking it on the fridge helps. But it does. Tremendously. Today's run number 3. I can't wait. (Really!)

I've also decided to start cross-training. I always have the best intentions to exercise is other ways besides running, but whatever I end up doing is usually short-lived.

For X-mas, I got a spinning workout DVD. I've decided that Mondays are it. I don't know who else of you all spins, but there was one summer several years ago when I took three classes a week along with running . . . and my 5K time was so fast, I haven't been able to dip into the 22s since!

I made another variation of the Chocolate Love Bars from Monday's post. Lower in sugar and higher in protein, too!


What you'll need . . .
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1-1/2 tablespoons flax meal mixed with 1/3 cup warm almond milk
  • 1/3 cup creamy peanut butter
  • 1/4 cup olive oil
  • 1/2 cup chocolate chips

Method . . .
  1. Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment (or grease lightly).
  2. In a small bowl, heat up almond milk in your microwave (or stove) until it's wrist temperature. Mix in the flax meal with a fork and let sit for a couple minutes until thickened. Set aside momentarily.
  3. In a large bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
  4. In another bowl, combine the olive oil and peanut butter. Then add the flax mixture. Add this wet mixture to the dry ingredients and mix until well moistened.
  5. Fold in the chocolate chips. Then pour mixture into your baking pan and flatten.
  6. Bake for 20 to 25 minutes.

If you missed it, you can check out our Valentine's Day post for Ada over on (never home)maker, baby!

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