Happy Monday everyone! What beats starting Monday’s morning than freshly baked goods? Nothing of course!
Actually my week now doesn’t start with Monday but Sunday here in Jordan. But I used to love baking on Monday’s morning, and today was no exception! But with a different a time zone!
When I saw Kevin’s recipe, I wasn’t sure what pluot is, but I remembered the old days when we used to go to my aunt’s farm, and had it. They have lots of fruits varieties there, and I’m sure, I tried pluot for first time there. .I didn’t know what it is. Is it a peach or a plum? Now I know its a hybrid of prunes .
The one I used in this recipe called Dark-plum-purple exterior
Why you need to include pluot in your diet:
- Has good amounts of vitamins A and C which contain antioxidants.
- Easy low calorie snack on the go, and for breakfast
- Has a high water content, its great snack for hydrating in the summer.
- Fights constipation since its a natural source of fibers.
Now lets talk about the recipe:
These baked oatmeal bars with labneh and pluto are packed with nutrients, these are great source of fiber, vitamins, and protein too! They are perect with sprinkled dried mint , and a drizzle of maple syrup or honey!
If you are wondering why I create lots of gluten free recipes, is it because this means I am open to lots of options. Oatmeal and other grains, or even baking with nuts flour, chickpea or even rice. I don’t have gluten sensitivity, but I find meals without gluten are lighter in general.
This time I used rolled oats instead of instant one, to have a chewy crispy texture. It is funny that I used Bob’s Red Mill for the first time. I never used it in the U.S. There were lots of options, but here its hard to find rolled oats. So Bob Red Mill is my life savor!
I didn’t bake these bars for long time, because I want them to be semi-soft. And because labenh is sour, I don’t want it to tastes very sharp.
I was inspired by many recipes to use labneh, it was like a shock when I first time see someone use labneh for desserts! I loves this recipe so much, really easy and mouthwatering!
If you don’t have labneh you can use cream cheese, but labneh is much healthier since its fermented yogurt, and has probiotics that are good for your gut. It is very easy to make labneh at home, you just need to strain yogurt! Here are the steps.
You should pick ripe but firm pluots, you don’t want them to got mushy, and make the labneh runny. You can cut them anyway you desire, but i love this style, I don’t what the culinary name for it, do you? if you know, please answer in the comment section!
You can use any dried of fresh herb you like, but I find mint is mild and fits very well with stone fruits. dried one has stronger flavor, so I sprinkle some before baking.
This perfectly balanced sweet and sour bars great for breakfast, and this is not just a caption to sell them, I actually had them this morning 🙂
- 10 Tb of Rolled Oatmeal
- 4 Tb of Dates paste ( you need 50g dates soaked in hot water, then blend them)
- 200 g semi-soft labneh
- 2 medium plutos
- Dried mint
- Mix oats with date paste.
- Spread it in an oven safe baking dish.
- Bake oats for 5 minutes so it will harden a bit, and it won't be messy when you add labneh.
- Spread labneh over the oats.
- Cut the plutos in the way you like and arrange them to cover labneh
- Sprinkle dried mint over
- Baker for 25 minutes at 200c/ 400f , you can broil for 3-5 min if you wish a crunchy top
- serve warm or cold.