Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Easy Low Sugar Cream Cheese Cut Out Cookies

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Is it just me, or can we all agree that when we add cream cheese to a recipe, it will become extra – top notch – amazing? May I interest you, then, in these Cream Cheese Cut Out Cookies? Don’t worry – they are low in sugar. Oh, but also don’t worry – they still taste incredible!

You’re going to want to add this recipe to your list of keepers! We make these Cream Cheese Cut Out Cookies for just about every holiday. Pumpkin shapes in the fall, trees and stockings at Christmas time, and hearts for Valentine’s day. If we’re really feeling crazy, sometimes we’ll make them randomly in June. It just so happens that we have a cookie cutter in the shape of Mickey Mouse. June’s as good a month as any to make a Mickey cookie.

Since I’m not much into sugar anymore, I like eating these as-is, without frosting. My kids, of course, prefer to frost theirs. In case you need some low sugar (or high sugar) frosting recipes, I will share them below. But for now…

Easy Low Sugar Cream Cheese Cut Out Cookies

Easy Low Sugar Cream Cheese Cut Out Cookies
 
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Serves: 24-30
Ingredients
  • 1 cup melted butter (two sticks)
  • 8-ounces softened cream cheese
  • ½ cup raw sugar or sucanat
  • 2 eggs
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 3½-4 cups flour (I use freshly ground hard white wheat flour)
Instructions
  1. Stir together melted butter, softened cream cheese, and sugar.
  2. Add eggs, baking powder, and vanilla.
  3. Stir in flour until well combined. (Use a little less or a little more flour as needed.)
  4. Place dough in the refrigerator for at least two hours.
  5. Once dough is chilled, roll on a well-floured surface and cut out into desired shapes.
  6. Bake in a 350° oven for 10-15 minutes or until cookies are lightly browned. (I prefer mine just barely done so that they stay soft!)
  7. Allow cookies to cool completely before frosting.

Want more Low Sugar Treat recipes? This awesome eBook is full of them!

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Cream Cheese Frosting

1/2 cup butter, softened
8 ounces cream cheese, softened
4 1/2 cups unbleached organic powdered sugar
1/2 teaspoon vanilla extract

Whip butter and cream cheese with beaters until fluffy. Add vanilla and powdered sugar and beat until mixed thoroughly.

Stevia Sweetened Cream Cheese Frosting

8 ounces softened cream cheese
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Liquid stevia to taste (I use 2 droppers full)

Whip ingredients together until smooth. Frost cookies just before serving.

Low Sugar Chocolate Frosting

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread onto cookies.

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3-Ingredient Peanut Butter Honey Rice Krispie Treats

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I will admit to you that I find it silly to write “3-Ingredient Peanut Butter Honey Rice Krispie Treats” as a title. Why? Because all three ingredients are listed in the title, so the title is basically the post.

There’s nothing else you will possibly need to know since obviously, to make 3-Ingredient Peanut Butter Honey Rice Krispie Treats you need peanut butter, honey, and Rice Krispies. My job here is done.

Ah, but wait. You still don’t know how much of each ingredient to use to make these fine treats. I guess you still need me after all. Phew. 

I had a lot of fun playing with this idea to try Rice Krispie Treats without the marshmallows. It all made sense and tasted delicious in my head, but recipes in my head and recipes in real life don’t always turn out the same.

Would they be gooey chewy like I was hoping, or would they turn out hard like bricks and crumble everywhere? Would they be sweet enough? Or maybe too sweet? Would they even stay together, or would they just fall apart and turn into peanut butter honey flavored Rice Krispie cereal?

One never knows until one tries the recipe inside one’s head while hoping for the best. How delighted was I when this recipe came out chewy gooey good on the first try! (It helped that I stirred in cereal just a little at a time until I reached my desired gooeyness level.) The peanut butter – honey – crunch combo reminds me of a childhood treat that included ingredients I no longer use. So I am perfectly thrilled with these awesome 3-Ingredient Peanut Butter Honey Rice Krispie Treats and can’t wait for you to try them too! (Bet you can’t guess what the 3 ingredients are…)

3-Ingredient Peanut Butter Honey Rice Krispie Treats

3-Ingredient Peanut Butter Honey Rice Krispie Treats
 
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Serves: 12
Ingredients
  • 1 cup natural peanut butter*
  • ⅓ cup honey
  • 2½ cups Rice Krispies (the off brand works great!)
Instructions
  1. In a large saucepan, stir peanut butter and honey over low heat until runny and smooth.
  2. Remove from heat and stir in Rice Krispies.
  3. Press mixture into a 9x9 inch baking dish.
  4. Refrigerate for 2 hours before serving.

*I use homemade peanut butter from one of the following recipes:

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Chocolate Chip Cookie Bars (Low Sugar, Whole Grain)

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Who needs sugar when you can eat butter? What I mean to say is, these Chocolate Chip Cookie Bars taste lightly sweet and deliciously buttery. What else can we possibly need? (Chocolate chips.) Ah yes. Chocolate chips. Well, I guess we’ve thought of everything.

As many of you know, I’m not much into sugar anymore. But I do like a barely sweet treat to enjoy with my coffee. I’m not terribly picky. I think something is plenty sweet when it is only barely sweet. Much more sweetness than that seems like much too much these days.

My kids think I’m weird about this (and at least a couple of other things) and have become a bit leery of my homemade “super low sugar treats.” If Mom is eating it, it must be one of those weirdo stevia sweetened things and it probably won’t taste as good as a candy bar. I beg to differ, but I also remember being a teen and liking my Twix and Pepsi.

Now then, I guess it’s my job to confess that because of the aforementioned, I have learned to wait to eat my low sugar treats until AFTER I have served some to my sons. The two sons still living at home are the pickiest of our four. (And now we have an almost-adopted son, so I’ll be learning to say five sons instead of four, oh my goodness!)

My picky kids aren’t always willing to try new foods, so I must be wise in how I present them. I am MOM, therefore I know more than they do (about everything except Fortnite). I know very well that they will like the treat if only they try it with an open mind. After all, did I mention the butter? And the chocolate chips? And there’s actual sugar in it, not stevia. It’s just that I cut the sugar from 1 1/2 cups all the way down to just a 1/2 cup.

Just eat the cookie bars, kids.

So they did. And they like them. Shocker.

I snuck one later with my coffee, which made them second guess for a moment if they still liked them. Silly boys.

Chocolate Chip Cookie Bars

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Chocolate Chip Cookie Bars (Low Sugar, Whole Grain)
 
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Serves: 9
Ingredients
  • 1 cup melted butter (2 sticks)
  • ½ cup brown sugar or sucanat
  • 2 eggs
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 cup whole grain flour (I use freshly ground soft white wheat)
  • ¼ cup mini chocolate chips
Instructions
  1. Stir together melted butter and brown sugar.
  2. Add eggs, baking soda, salt, and vanilla, stirring well.
  3. Stir in flour until well combined.
  4. Fold in chocolate chips.
  5. Spread dough into an 8x8 inch baking dish.
  6. Bake in a 350 degree oven for 20-25 minutes or until golden brown.
  7. Allow bars to cool for 10 minutes before cutting and serving.

Are your kids leery to try any of your “healthier foods” for fear you might be serving them something weird? Silly kids.

Here are many more Low Sugar Treats that I promise my kids like, so yours will too!

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Low Sugar Chocolate Cookie Cutouts

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Look at these fun and festive Low Sugar Chocolate Cookie Cutouts! What a fun way to make a Christmas treat you can feel good about eating!

These cookies are delightfully good with a cup of coffee or tea. And if you want the non-chocolate version (what is wrong with you, ha?!), you’ll find that here. It’s fun to make a batch of both so you can display them in a pretty way on a tray!

Low Sugar Chocolate Cookie Cutouts

Low Sugar Chocolate Cookie Cutouts
 
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Serves: 20-30
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3½ cups of whole wheat flour (give or take)
Instructions
  1. Stir together melted butter, sugar, and cocoa.
  2. Add eggs, vanilla, and baking powder.
  3. Stir in flour until a solid ball of dough forms.
  4. Cover the bowl and place it in the refrigerator to chill for about an hour.
  5. Roll chilled dough on a well-floured surface and thin or thick as you like.
  6. Cut with cookie cutters and place them about a half inch apart on a baking sheet.
  7. Bake in a 350° oven for about 12 minutes or until cookies are lightly browned.
  8. Makes 20-30 cookies depending on the thickness and size.

Want to frost your Low Sugar Chocolate Cookie Cutouts? Here are some fun (and low sugar) options:

Stevia Sweetened Cream Cheese Frosting

8 ounces softened cream cheese
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Liquid stevia to taste (I use 2 droppers full)

Whip ingredients together until smooth. Frost cookies just before serving.

Low Sugar Chocolate Frosting

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread over cooled cookies.

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Easy Pumpkin Cheesecake Bars

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There’s a layer of Pumpkin Cake and a layer of Cheesecake in this treat. Together they make awesome Pumpkin Cheesecake Bars, the likes of which take hardly any effort to make!

This recipe is the result of me taking a moment to play with my Pumpkin Cheesecake Muffin recipe. Indeed, you can often find me playing with recipes at my house. Why play with toys when there are recipes lying around, am I right? Toy box. Recipe box. It’s all the same to me.

The beauty of playing with recipes is that one can easily turn one treat into a new treat, simply by tweaking a few ingredients and measurements. That is how the muffins turned into these Easy Pumpkin Cheesecake Bars.

As many of my recipes are, this one is delicious enough for dessert and healthy enough for breakfast. :)

Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars
 
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Serves: 24
Ingredients
  • 2 cups whole grain flour
  • ½ cup brown sugar or sucanat
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice*
  • 2 eggs
  • 15-ounces pumpkin puree
  • ¼ cup melted coconut oil
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, baking powder, and pumpkin pie spice.
  2. Mix in egg, pumpkin puree, and oil until well combined.
  3. Pour batter into a 9x13 inch baking dish. Set aside.
  4. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  5. Drizzle mixture over the unbaked pumpkin cake.
  6. Use a butter knife to spread the filling over the cake batter.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  8. Allow bars to cool completely, then chill for at least two hours before cutting into bars and serving.

*Find the recipe for our Pumpkin Spice mix here. Or substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

 

Do you like to play with recipes?

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Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)

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Not too sweet, but still sweet enough: That’s what my taste-tester husband had to say when he first dug into this Easy Chocolate Cream Cheese Marble Cake.

Oh, and did I mention that he dug into said cake before I’d had a chance to take a picture of it for you? The nerve! ;) Here I’ve been blogging for almost 11 years and everyone in the house knows to say, “Can I eat this or do you need a picture first?” Somehow, the cake looked too good. It was much too tempting. That and the poor dear was too tired and hungry to consider my picture-taking needs.

So there he was, spooning bites into his mouth while my jaw dropped to the floor and I mumbled something like, “oooohhh, I was going to take a picture of that…” Oops {sheepish grin through a mouthful of cake}.

Seeing as the world didn’t end – not even a little bit – I told him he might as well grab himself a second piece. Which he happily did. And then he gave the cake a glowing review, which I told him I would share with all of you….AFTER I threw him under the bus for ruining my picture. Ha.

So Matt’s praise of the Easy Chocolate Cream Cheese Marble Cake is this: “I love that it tastes so good, but that it isn’t super sweet! The cheesecake fits in perfectly with the chocolate cake and you should definitely make this again. Also Laura, you are so beautiful and practically perfect in every way.” (There’s a small chance I don’t remember his exact quote so I embellished as I saw fit. It is my blog after all, and Matt ate my cake before I had a chance to take a picture.)

Trust me when I say that this cake, in its whole form is super pretty with its cheesecake marbling through the chocolate. I agree with Matt that it is the perfect level of not-too-sweet-but-just-sweet-enough. And it’s cheesecake and chocolate together, so basically that is perfection in a pan.

Easy Chocolate Cream Cheese Marble Cake

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)
 
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Serves: 12-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  8. Drizzle mixture over the unbaked chocolate cake.
  9. Use a butter knife to swirl the filling throughout the cake batter.
  10. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

For the record, I took my Low Sugar Super Moist Chocolate Cake recipe and mixed it with my Mini Crustless Cheesecake recipe to make this Easy Chocolate Cream Cheese Marble Cake.

Give it a try! And maybe take a picture to send to me if you can possibly take one before someone in your family digs into it. :)

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Sweet and Simple Buttery Almond Cookies (4 Ingredients!)

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Once upon a time I decided I wanted the delicious flavor of Almond Extract in a light and buttery cookie. So I mixed up these Sweet and Simple Buttery Cookies and I subbed Almond Extract for Vanilla Extract. Just like that, we had a batch of Buttery Almond Cookies. Recipe tweaks? They can be ridiculously easy. (Just like the recipe I’m about to show you!)

Recently one of my favorite 6th grade girls was at our house visiting. She LOVES cooking (almost as much as I do), so as she tasted each item of food from our table that day, she asked about the ingredients and how I had made it. Super cute!

Later, she told her mom, “Ms. Laura’s recipes are all so simple. Most of them only have 5 or fewer ingredients!” Her mom laughed with the proclamation, because you see, her mom is the one that designed this book for me:

Indeed. All of Ms. Laura’s recipes are simple, and many of them do only use five or fewer ingredients. High fives all around!

You’ll find our High Five Recipes eBook here, and you’ll love it because there are 111 recipes that come together in no time. Meanwhile, we’ve got a new cookie recipe to share, and it uses only 4 little ingredients!

If you’ve tried our Sweet and Simple Butter Cookies recipe, you’ll see that this is the exact same recipe with a key flavor ingredient switched. Sub vanilla extract for almond extract and suddenly the taste of this cookie changes significantly. I can’t decide which I like better, but it doesn’t matter because they are both buttery and light, low in sugar, and delicious! How fun that one little tweak creates a brand new cookie!

Buttery Almond Cookies

Sweet and Simple Buttery Almond Cookies
 
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Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons almond extract
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in almond extract.
  3. Mix in flour until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

 


Enjoy these cookies with a cup of tea or coffee. Enjoy them with a friend. Enjoy them during quiet time with God.

Get 111 more High Five Recipes to simplify your real food kitchen!

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Mini Crustless Lemon Cheesecakes (Low Sugar!)

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I’ve been wanting to try this Mini Crustless Lemon Cheesecakes recipe idea for months! (Apparently my to-do list is a little bit backed up?)

Why did it take so long to finally give these a try? Goodness, I don’t know. Life. People. Ministry. Unexpected foster care in our home. Graduation. Soccer season. Church camp. Moving not one but TWO sons into the college dorm in August.

We never quite know what God has for us each day, do we? It’s fun to look forward to learning what He has planned. So what if it takes six months to get around to trying a new recipe? Good things come to those who wait.

I met a new friend at my kids’ homeschool basketball tournament back in March. She said, “I make your Mini Crustless Cheesecakes all the time, but I always add lemon. You should try it! And top it with fruit!” Oh man, did that sound good.

Of course I couldn’t wait to try it and share the idea with you!! Except that I did wait. Six entire months.

So here we are, without further ado, and without any more delays (says the girl who actually started writing this post back in July…).

Mini Crustless Lemon Cheesecakes

Mini Crustless Lemon Cheesecakes (Low Sugar!)
 
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Serves: 12
Ingredients
  • 16 ounces softened cream cheese
  • 3 Tablespoons lemon juice (or the juice of one lemon, plus zest if you like!)
  • 2 eggs
  • 2 Tablespoons maple syrup or sugar
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

Add fresh or frozen fruit to your cheesecakes for an added burst of flavor.

P.S. I find it easiest to bake my Mini Cheesecakes in a silicone baking pan like this. Once they’ve cooled, they pop right out and the pan is super easy to wash out!

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Simple Strawberry Fluff (Real Food Ingredients!)

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I don’t mean to be a lazy cook. Truly I don’t. In fact, I really love making wonderful food as a way to bless people. Can I help it that this Simple Strawberry Fluff is super easy to make? No. I cannot help it. There’s nothing I can do to make it difficult. It’s simply, well, simple.

I’m sure you’re dying to know how this Simple Strawberry Fluff came into being.

I had decided to make these Strawberry Cheesecake Parfaits for 20 people at our local mission. (We take turns with one other family to make a meal to serve there once each month.) I planned to make The Best Grilled Chicken, my friend was providing a salad and veggie, so the Strawberry Parfaits would round off the meal to perfection.

However, I began to get low on time, my kids weren’t home to help (how dare they go off to church camp and leave me to do all the cooking), so I began to brainstorm ways to cut down my prep time. This is no easy feat when I already do everything possible to keep my meals simple.

But…aha! It occurred to me that instead of building individual parfait cups, I could make one big bowl with strawberries and cheesecake parfait filling and stir it together into a salad. It was then that I realized I would be creating a cross between the Strawberry Cheesecake Parfaits and this Pineapple Fluff.

Would it work? There was only one way to find out. Make it and insist that my husband give it a taste test (life is hard at the Coppinger house).

Matt had no idea where my brain had been storming. He only knew that I put a pretty blue bowl in front of him and handed him a spoon. “Oooh, that’s good!!”

Now that I’ve tried this, I may never go back to making parfaits again. Why would I when making it this way saves a precious eight seconds?

Simple Strawberry Fluff

5.0 from 2 reviews
Simple Strawberry Fluff (Real Food Ingredients!)
 
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Serves: 4-6
Ingredients
  • 8 ounces softened cream cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lime juice
  • ¼ cup sugar or 3 Tablespoons real maple syrup or liquid stevia to taste
  • 1 pound fresh strawberries, washed and cut into bite-sized pieces
Instructions
  1. Wash and cut strawberries into a large mixing bowl.
  2. In a high-power blender mix cream cheese, whipping cream, vanilla, lime juice, and sweetener of choice until well combined and smooth.
  3. In a bowl, fold strawberries into the whipped mixture.
  4. Chill for at least one hour before serving.

The folks at the mission said lovely things about this salad. (One 12-year old girl at fourths. Her love for the salad made me happy but our sweet conversation gave me even more joy.)

I will now and forevermore go back and forth between these Strawberry Cheesecake Parfaits and this Simple Strawberry Fluff. They are both incredibly delicious, and they are both super easy to make.

Pack this fun salad/dessert into a jar to take in your lunch box and you’ve got one more to-go option!

Great lunch box additions to your Simple Strawberry Fluff

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Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)

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I originally created these Easy No-Bake Chocolate Peanut Butter Oatmeal Bars as a fun option for all of us to include in a lunch box. How was I to know they would also be great to eat for breakfast?

Some things simply can’t be helped. Before I knew what was happening, I had my morning coffee in one hand and a plate with one of these bars in the other. I was in my recliner before I realized, “How did I get here? Who gave this to me? What am I supposed to do with this thing? Eat it? For breakfast?”

There was nothing I could do.

I had made them the night before and slid them into the fridge. I spotted them when I reached in for the half-n-half to embellish my coffee to perfection. I saw the bars. Oats, peanut butter, uh…chocolate. Yes, it did sound a lot like breakfast.

When in need, a person can justify just about anything, am I right?

Well, you look at those and tell me you could resist choosing to eat one with your morning coffee. Especially when trying to make such an important decision BEFORE drinking the said coffee. No one can make good decisions before drinking the coffee.

Though I decided rather quickly that eating these with my morning coffee was actually a brilliant idea. So apparently I can make good decisions before coffee when there is chocolate involved.

I have now made the decision for you. Go ahead. Eat these for breakfast with your coffee. It’s a perfect way to start the day.

Easy No-Bake Chocolate Peanut Butter Oatmeal Bars

5.0 from 1 reviews
Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)
 
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Serves: 18
Ingredients
  • ½ cup butter (1 stick)
  • 2 Tablespoons brown sugar, sucanat, or honey
  • 3 cups whole rolled oats
  • 1 cup dark chocolate chips (semi sweet or milk chocolate is fine too, but will add to the sugar content)
  • ½ cup natural peanut butter
Instructions
  1. In a saucepan, melt butter and brown sugar together until smooth.
  2. Add rolled oats and stir over medium heat for about 30 seconds until oats are toasted in the butter/sugar mixture.
  3. Press half of the oat mixture into a 8x8 inch or 2-quart oblong baking dish.
  4. Set the remaining mixture aside.
  5. In another saucepan, stir the chocolate chips and peanut butter together over medium heat until melted and smooth.
  6. Spread chocolate mixture over the oat mixture in the pan.
  7. Sprinkle remaining oat mixture over the chocolate.
  8. Refrigerate for 2 or more hours.
  9. Cut into bars and serve.

After you eat these for breakfast, consider also packing one for lunch. That is, after all, the original reason I created these. Details, details.

More great additions to your lunch box:

Pssst! Want more recipes like this one that include only five or fewer ingredients? This is for you!

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