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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes Cookies Multigrain Indulgence
Multigrain Indulgence E-mail
Written by Whole Grain Gourmet   
Tuesday, 08 April 2008 02:31

multigrain indulgence

Don’t ever go grocery shopping when you’re hungry. Ever hear that one? Here’s another one for you – don’t ever concoct an energy bar recipe when you are jonesing for chocolate. Or perhaps it should be… only concoct your energy bar recipes while jonesing for chocolate. I’ll let you decide…

That’s the predicament I found myself in this weekend when, having just finished the end of last week’s batch of energy bars, I entered the kitchen determined to create a crossover energy bar/baked chocolate chip indulgence type treat. I wanted something with plenty of texture and flavor; a tasty snack that would be simultaneously nutrient-rich and delicious.

It is so yummy that I consumed the entire batch in just three days. I wouldn’t be doing my due diligence if I didn’t take the time to fully evaluate the fruit of my labor before sharing it with you, now would I?

My final analysis… I’ll be baking some more tomorrow. They are definitely more treat than energy bar, which is why I classified them as a cookie. It may be the best of both worlds, but the amount of chocolate tilted the scale in that direction. The flavor is pure indulgence. The ingredient list should alleviate some of the guilt you may feel though. Just resist the temptation to eat them all at once.


Multigrain Indulgence


  • 2 cups rolled oats
  • 1/4 cup ground golden flaxseed
  • 1/2 cup almonds
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup dried plums
  • 1 egg
  • 1/4 cup natural brown sugar
  • 1/3 cup honey
  • 1/3 cup virgin coconut oil (liquid at room temperature), plus a little extra to grease the pan
  • 1/2 cup dark chocolate chips (60% cocoa)


  1. Preheat the oven to 325 degrees. Lightly grease an 8×8 baking dish.
  2. Using a food processor, pulse 1 cup of oats until it becomes a fine flour. Remove the oat flour to a medium bowl and add the white whole wheat flour, salt, and baking soda. Whisk to combine thoroughly and set aside.
  3. Place the almonds in the food processor and pulse until it becomes a fine meal. Do not allow it to paste up. Remove and set aside.
  4. Place the dried plums in the food processor. Pulse until it becomes finely minced and nearly a paste. Set aside.
  5. In another medium sized bowl, combine honey, sugar, and coconut oil and beat to combine. Add the egg and beat until well combined. Beat in the flax meal, almond meal, dried plums, and the remaining 1 cup of rolled oats.
  6. Gradually beat in the flour mixture. The mixture will become thick so it will take some muscle to mix in the chocolate chips by hand, but you can do it.
  7. Transfer the mix into your prepared baking dish. To prevent sticking, use some parchment paper, or lightly greased hands, to level the top of the mixture into the dish.
  8. Bake at 325 for 25 minutes. Allow to cool before slicing.


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