Cinnamon Oatmeal Bars low-glycemic

June 4, 2008 by Evelyn Vincent

 1 3/4 cups boiling water

1 cup organic rolled oats

1/2 cup raw milk butter

3/4 cup Young Living Blue Agave (low glycemic Agave natural sweetener) 

2 large organic eggs

1 3/4 organic whole wheat flour

1 tsp. baking soda

2 Tbsp. baking soda

2 Tbsp. carob powder

1/2 tsp. sea salt

3/4 cup Young Living Dried Wolfberries

3/4 cup chopped pecans (optional)

5-6 drops Young Living cinnamon essential oil

12 oz. bag of carob chips

Preheat oven to 350*F

Pour boiling water over butter and rolled oats and soak for 10 minutes. Stir in other ingredients, except the carob chips. 

Pour mixture into a 10 x 13 buttered and floured cake pan. To evenly distribute the batter and release air pockets, pound the filled cake pan several times on countertop.

Bake for 15-20 minutes, about 5-8 minutes into baking time, pour carob chips on top of cake and gently press. (Top of cake should be slightly mushy when adding the chips).

Cool and serve. 

An important note on essential oils and cooking:

NEVER EVER use an essential oil for cooking or for internal use unless it is the Young Living brand of essential oils. Other brands are not suitable for cooking or using internally and could cause you great harm - seriously! They are toxic to eat.

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Learn more about how to cook with Young Living Essential Oils

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