Lemon Poppyseed Oatmeal Bars

Lemon Poppyseed Oat Bars on a white plate with melons

Prep time

15 minutes

Cook time

25 minutes

Servings

makes 4 meals

In partnership with our friends at Meal Prep on Fleek, these tangy-sweet lemon oat bars are a fiber-filled start to the day. Healthy fats from coconut oil and almond flour help keep you feeling satiated while our organic monk fruit sweetener helps keep blood sugar from spiking compared to using old school sugar. Pair with high-protein yogurt for a complete meal any time of day!

Ingredients

For Bars

¼ cup hot water

¼ cup lemon juice

⅓ cup Virgin Coconut Cooking Oil, Organic

2 teaspoons vanilla extract

1½ cups Rolled Oats, Organic

¾ cup Almond Flour, Organic

¼ cup Monk Fruit with Erythritol, Organic Powder

1 tablespoon lemon zest

1 tablespoon poppy seeds

¼ teaspoon sea salt

For Glaze

¼ cup Monk Fruit with Erythritol, Organic Powder

1 tablespoon unsweetened almond milk

1 teaspoon lemon juice

¼ teaspoon corn starch

For Serving

1 cup cubed watermelon

1 cup cubed cantaloupe

1 cup low-fat Greek yogurt

or coconut milk yogurt for vegan

Directions

Preheat oven to 350 degrees. Whisk together water, lemon juice, coconut oil, and vanilla extract in a medium mixing bowl.
Add oats, almond flour, monk fruit sweetener, lemon zest, poppy seeds, and sea salt. Stir until well moistened.
Pour mixture into pan and press to form to pan. Bake for 20 minutes, until edges are golden. Cool bars in pan at room temperature completely, about 1 hour.
While bars cool, heat unsweetened almond milk, lemon juice, and monk fruit sweetener over low heat in a saucepan. Whisk regularly until sweetener has dissolved, 2-3 minutes. Whisk in cornstarch and continue to cook 1-2 minutes longer until slightly thickened. Pour mixture into a small bowl and cool for 10 minutes.
Invert baking pan with lemon poppy seed bars onto a cutting board. Slice into 8 bars and drizzle with glaze. Allow glaze to set for 10 minutes in a dry spot.
Add 2 lemon poppy seed oat bars to large compartments of 4 white meal prep containers. Add Greek yogurt to 4 small compartments and divide watermelon and cantaloupe between remaining small compartments.