Posts tagged ‘bars’

October 19, 2011

Oatmeal Snack Bars

S has been complaining that the grain-free bars I make are too sweet. Really? This is coming from the child who would love nothing more than to eat a bowl of icing. But, okay, I like bars, so I’m game for finding a new recipe. I prefer to stay away from wheat, when we can, so these super-easy oat bars from sounded interesting. There’s no sugar or flour, just oats, dried fruit and a bunch of nuts and seeds. If you’re sensitive to gluten, use gluten-free oats. (I’m a fan of the ones from Bob’s Red Mill.)

The verdict? It’s a keeper. But I will be playing with it some, trying different nuts, fruits and coconut. S thought they weren’t sweet enough (The other bar is too sweet and this one not sweet enough. Ack!), but C liked them. And I had two with my cup of coffee this morning. For the next go-around, I’ll add 1/4 cup of honey or brown sugar.

Note: These have the texture of a dense muffin, rather than a crunchy cookie. Recipe follows the photo.

Baked Oatmeal Snack Bars (from


1 1/2 c. rolled oats

1/2 c. chopped nuts (any variety is fine – walnuts, almonds, etc.)

1/2 c. dried fruit (again, any you like is fine – raisins, cranberries, apricots, dates, figs)

1/4 c. seeds (sunflower, pumpkin, flax or sesame)

1 tsp. cinnamon

1 tsp. kosher salt (I think you could eliminate this or cut it to 1/2 tsp., esp. if you don’t add a sweetener)

1 1/4 c. skim milk

1 egg

1 tsp vanilla


Preheat oven to 350 degrees.

Mix dry ingredients.

Mix wet ingredients.

Pour wet into dry. Stir to combine.

Pour into a 9X9 baking dish either coated in cooking spray or lined with parchment.

Bake for 40 minutes.

Cut into squares.

October 3, 2011

Grain- and Dairy-Free Breakfast Bars

The kids have been craving something sweet, and okay, okay, so have I. Last year when we were on a grain-free diet, an acquaintance shared the recipe for these delicious breakfast bars. But, really, they’re anytime bars. They’re great for breakfast, snack and dessert. Best of all, they’re very easy to make and super delicious. Feel free to use honey or agave nectar, and I’ve even used butter when I was out of grapeseed oil. I challenge you not to eat the entire pan.

Breakfast bars

Preheat to 350 degrees.


1 1/4 c. almond meal or almond flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 c. grapeseed oil (grape seed oil gives a buttery flavor to these bars)

3/4 c. honey

1 tsp. vanilla extract

1/2 c. shredded unsweetened coconut

1/2 c. pumpkin seeds (unsalted/untoasted)

1/2 c. sunflower seeds (unsalted/untoasted)

1/4 c. almond slivers (unsalted/untoasted)

1/4 c. raisins

1/4 c. dried cranberries

1/4 c. to 1/2 c. chocolate chips (optional)

In a small bowl, combine almond meal or flour, sea salt and baking soda. In a large bowl, combine grapeseed oil, honey and vanilla extract. Stir dry ingredients into wet. Mix in shredded coconut, pumpkin seeds, sunflower seeds, almond slivers, raisins, cranberries and chocolate chips. Grease an 8″x8″ baking pan with grapeseed oil  or use coconut oil spray. Firmly press dough into baking dish. Bake at 350 degrees for 20 minutes. Allow to cool before cutting. Store in airtight container in the refrigerator.

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