Immunity Oat Bars

We’ve been baking away in the Mushrooms 4 Life kitchen, and created these immunity oat bars which make a delicious breakfast, sustaining working-from-home snack, or healthy dessert (Try topping with some almond butter for an extra treat!)

In terms of immune support, diet and lifestyle are always vitally important, and more so than in ever in our current climate. We need to focus on nutrient dense foods to support our health and help our immune system to function at its best. Try our immunity oat bars, they are packed with some of our favourite immune supporting foods:

Mushrooms: Many mushrooms contain key nutrients like vitamin D, iron, selenium and vitamin C which are important for the body and overall health. Mushrooms are especially beneficial for immune support due to their beta-glucans content (Oats also contain beta-glucans: Win!). Beta-glucans enhance macrophage and natural killer cell function- two important cells for our defences- and stimulate the immune response to invading pathogens and infected cells. We’ve used our Mycomplex in these immunity oat bars for full spectrum mushroom support from 3 of the most revered mushrooms: Reishi, Cordyceps and Maitake.

Ginger: Ginger is antimicrobial, defending against bacteria and fungus, and has impressive anti-viral activity, making it a key immune supporting food. Many of its key compounds like gingerols and zingerone have been shown to inhibit viral replication and prevent viruses from entering host cells. It is also an excellent decongestant.

Inca Berries: Rich in antioxidants including vitamin C, which is vital for supporting production of our white blood cells which help protect against infection. Vitamin C deficiency results in impaired immunity and higher susceptibility to infections.

Immunity Oat Bars (Makes 12)

Ingredients

200g Oats (150g ground to a fine powder)

2 teaspoons Mycomplex Powder

1 teaspoon Cinnamon

½ teaspoon Ginger

2 Tablespoon Cacao powder

100g Mixed Seeds

2 Tablespoon Ground Flaxseed

50g Crystalised Ginger chopped

50g Inca Berries chopped

10 Medjool Dates

150ml + 6 Tablespoons Water

Pinch of Salt

2 Tablespoons Coconut Oil (melted)

Method

1: Preheat the oven to 180. Line a 8×8 dish with parchment paper.

2: Soak dates and inca berries (separately) in warm water for 5 minutes.

3: Mix 2 tablespoon ground flax with 6 tablespoons water and leave for 5 minutes.

4: Grind ¾ of the oats to a fine powder.

5: Drain and rinse the dates, then add to a blender/food processor with the melted coconut oil, a pinch of salt and 150ml water. Blend until you have a smooth caramel.

6: Add the ground oats, whole oats, mycomplex powder, cinnamon, ginger, cacao powder and seeds to a large mixing bowl.

7: Drain the inca berries and slice in half, then add to the mix along with the chopped crystallised ginger, soaked flax seed mixture, and the date caramel. Stir everything together well and turn out into the lined baking dish. Flatten the mixture, then bake in the oven for 20 minutes. Leave to cool for 15 minutes before slicing.

Let us know if you make this recipe, and tag us in your creations on Instagram @mushrooms_4life

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