It’s about that time…it’s too hot to turn on the oven, so let’s make our chewy, nutritious bars in the slow cooker!
Does anybody else feel like there is no spring anymore? We go straight from the cold weather into 90 degrees and humid. That’s what it was like all weekend. I know, summer is practically here but I would love a day that’s about 68-70 degrees with a cool breeze every now and then.
Is that too much to ask?
Apparently it is. It was 94 degrees this weekend and muggy.
So what does that mean? It’s too hot to put the oven on so bust out those slow cookers!
It’s funny because most people associate slow cookers with winter comfort food, but I love to use it all year long. And let’s face it, my summers consist of tons of baseball games each week so who has time to cook anyway?
With my kids home during the summer it’s definitely a little more difficult to stay organized with my meal prep each week. I basically just try to grill as much as I can and go with the flow.
But that doesn’t mean I will stop making my weekly bars for me (and my kids I guess).
These bars are not only gluten free, but they are packed with fiber and tons of nutrition.
Let’s talk about these dried tart cherries. Besides being crazy delicious, they are such a powerhouse of nutrition and have so many health benefits. They help with recovery and help ease soreness so these are perfect post-workout. They fight off inflammation and has shown to help prevent gout and arthritis. Lastly, these babies aid in better sleep quality! No, you won’t fall asleep instantly after eating them, but it is one of the few natural sources of melatonin, which is a hormone that lowers your body temperature and makes you sleepy. Maybe have a bar with a nice cup of tea right before bed? Doesn’t that sound delightful?
Slow Cooker Cherry Vanilla Almond Bars
- 1 1/2 cups gluten free oats
- 1/2 cup ground flax seed
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup coconut oil room temperature
- 2 eggs
- 2 teaspoons vanilla
- 1/3 cup tart dried cherries
- 1/4 cup sliced almonds
In a medium bowl, mix together oats, flax, baking powder and salt until well combined.
In a small bowl, beat the eggs and add coconut oil and vanilla.
Add the egg mixture to the oat mixture until thoroughly combined.
Add cherries and almonds and stir to combine.
Place parchment paper inside slow cooker.
Spread mixture on top until evenly spread.
Cook on low for 2 hours 50 minutes until the middle is completely set.
Allow to cool before slicing.
I hope you enjoy these! Trust me, they won’t last long.