When little tummies are recovering from illness it’s best to keep food simple and skip a lot of fat and sugar. These honey oat bars come together easily and are gentle on the tummy.
Did I mention my son was sick? That seems to be an ongoing battle this winter. My poor boy that has such a sensitive digestive system.
He had the recent stomach virus that went around. But unlike most people that were over it in a day or two he struggled with it for a week. And he could hardly eat that whole time. He spent his days either on the couch or in the bathroom.
BRAT diet doesn’t exist here.
Add all of his allergies on top of trying to keep his diet bland and starchy and you’ve got a real challenge. No gluten, rice, corn, potatoes or bananas.
We decided to try oats. He basically lived on oatmeal for a week. And just when he thought he couldn’t handle another bowl of oatmeal I came up with these simple honey oat bars!
I wanted to keep them very low in fat to keep his tummy settled. So I used grass-fed gelatin in place of eggs. I also kept the sweetness low with just a touch of cane sugar and honey.
The combination of whole oats and ground oats helps the bars bind together.
Oats to the rescue.
My son loved them! And they kept him going. There was starch but also protein. Not to mention the gelatin was helpful for healing his upset tummy.
My daughter tried them too and thinks they’re great…even if she’s not sick. They make an easy, low sugar breakfast to keep stashed in the freezer for busy week days.
Get your oats soaking and whip up a batch or two of these simple honey oat bars. Always have some on hand to put upset bellies at ease.
Don’t forget to add activated charcoal to the diet as well to really stop the stomach upset.
What is your go-to food when recovering from a stomach virus?
- 1 cup oat flour (grind rolled oats in a blender)
- 1 cup rolled oats
- 1 cup warm water
- 2 Tbsp. lemon juice
- 2 tsp. grass-fed gelatin (NOT collagen)
- 1/4 cup hot water
- 1 Tbsp. organic cane sugar
- 3 Tbsp. honey
- 2 Tbsp. melted butter, coconut oil, lard or tallow
- 1/2 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- Combine the oat flour, oats, warm water and lemon juice. Cover and let sit for 7-24 hours (24 hours is best for oats).
- Heat oven to 350 degrees F. Grease or line with parchment paper an 8" square baking pan.
- Add the gelatin to the hot water and stir until dissolved.
- Add all of the ingredients to the soaked oats. Mix well.
- Spread in the prepared pan.
- Bake 35 minutes.
- Cool and cut into bars.
- Store in a covered container for up to a week at room temperature, two weeks in the refrigerator or one year in the freezer.
This post is linked to Savoring Saturdays.