I feel like I do so much cooking and baking now since the Chiplet was born. Especially this time of year…I have his birthday, Thanksgiving, Christmas, and regular cooking. On top of that, the Chiplet can’t always eat the same stuff we do so I have to make extra meals. Sometimes it is because he is still growing his teeth and sometimes because of his allergies. So, when I see recipes I can adapt for him that are easy, I take advantage.
Because this is a simple recipe and I wasn’t counting on it working, I didn’t take pretty pictures. I will say that the Chiplet liked these and then didn’t, then sometimes did…it’s what he does. What can I say, kids are weird. But, I liked them, which is surprising since I wasn’t a big fan of sunflower butter.
I got the recipe from YouTube here: Morning Routine.
All you do is take
- 1/2 cup maple syrup or honey (I did syrup since he was under 12 months)
- 1 cup nut butter (I did sunflower butter since the Chiplet can’t do nuts)
and stir them over low heat in a saucepan until smooth. Then, stir in
- 2 cups rolled oats (quick-cooking or old-fashioned)
and once it is combined, remove from the heat and either spread in a lined 8×8 square cake pan to chill in the refrigerator (then slice into bars later) or put into mini muffin pans like I did.
I kept them stored in the refrigerator and they kept for awhile.