Nut and Oat Bars

http://greenlitebites.com/2012/10/23/nut-and-oat-bars/

I’ve been wanting to try my hand at homemade granola bars for years now. I’m not sure whats been stopping me, probably the ease of simply picking up a box of them at the grocery store.

In an effort to eat overall less processed this month, I’m happy to say I took the leap and experimented with my first homemade granola bar, but sad to say the result wasn’t very granola bar like. However, they were yummy and still worth sharing as my goal is to inspire, not necessarily give you the most perfect recipe.

Nut and Oat Bars  - close up

They tasted delicious. It was more the texture that make me hesitant to call them granola bars. I wonder if I made them thinner (in a larger pan) they would have come out crispy. Mine were soft but not “chewy” in the traditional granola sense.

The 18 month old loved them and has eaten them for days now.

Nut and Oat Bars  - Little Bean

The 7 year old wasn’t convinced. Nut and Oat barsHe said he liked the way they tasted but didn’t like the large chunks of nuts. Next time I’ll won’t leave any whole and see if it makes a difference.

Here’s how I made this version…

  • 1 ripe banana
  • 1/2 cup almond milk (other milks would work, it’s just for moisture)
  • 2 tbsp honey (42g)
  • 3 tbsp Chia Seeds (32g)
  • 1 1/2 Cup Old Fashioned Oats (120g)
  • 2 tbsp mini chocolate chips (28)
  • 1 tsp cinnamon
  • 1/2 cup of roasted peanuts
  • 1/2 cup cocoa roasted almonds

Preheat the oven to 350 degrees.

Mash the banana. I happen to have a professional banana masher on hand.

Nut and Oat Bars  - banana masher

He does a great job too!

Nut and Oat Bars  - mashed banana

Add the milk and honey to the mashed banana and whisk.

Nut and Oat Bars  - whisk

In another bowl add the chia seeds, oats, chocolate chips, and cinnamon. Measure out the nuts adding a few to the bowl if you want the chunks and the rest to your bullet or processor.

Nut and Oat Bars  - nuts

Pulse the nuts to make a meal.

Nut and Oat Bars  - processed nuts

Note: Don’t run the processor continuously or you’ll get nut butter!

Add the processed nuts to the rest of the dry ingredients and mix well to combine all the yumminess.

Nut and Oat Bars  - dry ingredients

Add the dry ingredients to the wet and mix well.

Lay some parchment paper in an 8 x 8 baking pan (or larger if you want thinner bars,) pour in the nut/oat mixture and press it into the corners.

Nut and Oat Bars  - in pan

I used the back of a form to pat down and flatten.

Nut and Oat Bars  - close up in pan

Bake for 30 minutes. Time will vary if you used a larger pan.

Remove from the oven and pull out the parchment paper. Cut into 10 bars.

Nut and Oat Bars  - cut

Marvel and the nut and oat yumminess!

Nut and Oat Bars  - close up bar

I know I did. :)

Once cooled, I cut and wrapped in plastic wrap and stored in the fridge. They’ve been in there for 5 days so far and are still good. I’m guessing they’ll be fine for about a week.

Nut and Oat Bars  - finished

I’ve eaten about 1 a day since I made them (enjoying it right now actually) and thought at first I wouldn’t like them out of the fridge. I was wrong. I can’t wait to try my hand at another batch!

Approx Nutritional Information per serving
Servings Amt per Serving
10 1 nut and oat bar
Calories Fat Fiber WWPs
180 10g 4g old: 4 new: 5
Sugar Sat Fat Carbs Protein
6g 1g 19g 6g
15 comments »»
Posted in: 4 WWP, 5 WWPP, Breakfast Ideas, Dessert Ideas, Snack Ideas, Toddler Approved, Vegetarian Ideas
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15 Comments and 0 Replies

  1. Lynda

    These sound great! I love your pumpkin muffin recipe and make those all the time, so these might be a nie change from my usual muffin. Your recipes and ideas inspire me to be creative and add different nuts, dried or frozen fruit, whatever I may have. I love your site.

  2. roni

    I don’t see why not but you may want to up the honey since the banana adds more natural sugar than the pumpkin would. If you try it let me know how it turns out!

  3. Karen

    I recently acquired this recipe from a personal trainer friend of mine. I use the chia seeds, but I’ve used almonds or walnuts, raisins or dried cranberries. I have not used the chocolate chips as I try to keep everything low-glycemic. I also use agave nectar instead of honey. You can also use unsweetened apple sauce or pumpkin in place of the banana. As Roni says though, you may need to add a little more sweetener to your taste. What’s great about this (aside from the awesome taste), is that it is gluten-free if you use gluten-free oats. Yummy!

  4. Mo

    Roni, I am on my second batch of the morning. I made your recipe, but tweaked it a little. My major tweak was I didn’t use the milk to moisten it. I used peanut butter and with the honey, it held it together great. They seem very much like the texture of the granola bars you’d buy in the cereal aisle. The last 15 minutes of cooking them, I put on my oven’s “Speed Bake” feature which made them appear crunchier.

    My second batch just came out of the oven. I used-
    100% Whole Grain Quick Oats, 2 cup dry, 100% Natural Pumpkin, 1/2 c, Creamy Peanut Butter, 2 tbsp, Clover Honey, 2 tbsp, 1 medium banana, Semi-Sweet Chocolate Mini Morsels, 1/4 c, and Pumpkin Pie Spice, 1 tsp
    (Using MFP 8 servings- 158calories per bar)

    I used the Speed Bake on these, too. They look amazing!

    Now my problem is “the taste test”. It’s going to be VERY hard not to try them today. I reached my WW LT goal weight window AGAIN yesterday and even though I’m not doing WW, I miss the group of women at the meetings. Now that I don’t have to pay to attend, I’m thinking of heading back tonight.

    I’m going to have to report back once the kids get home and the real taste testers give them a try.

    Again, I have to thank you for the inspiratation! You had perfect timing with this recipe, as I had bought all kinds of ingedients last week to tackle a morning bar for the kids to grab on their way out the door in the morning, but had no idea where to start. Imagine my surprise to see your Facebook post that you were also trying your first bars!
    Mo

  5. Karen

    Rebecca, I used approximately 1 cup of pumpkin for a 9×13 size recipe. Prior to that, I had used the 8×8 size pan and used a half cup of applesauce, which I thought would be the equivalent of about one apple. I had to make the 9×13 size because they went too fast. I forgot to mention before that they freeze well. Wrap up individually in plastic wrap and store in a freezer bag.

  6. roni

    I’m loving all the experiments this post has started! I’m going to try a new batch today using pumpkin, oats, seeds and nuts! I’ll keep you guys posted!

  7. Bridget

    I have a question – once ground up, what was the amount of nut flours? I have peanut and nut flours in the house already, more often than whole nuts. So, I’d probably use those if I make this recipe. I was just wondering if someone could do a quick measure the next time they make the recipe? Thank you in advance!
    -Bridget

  8. Rebecca

    Couldn’t resist. Had to try this right away and guessed at applesauce before reading a reply to my question regarding quantity. Used raisins and slivered almonds (what I had on hand). AWESOME!!! Everyone here requests this to be in permanent rotation. Thanks for the recipe……and a tip to others: Measuring of “extras” not critical!

  9. Mo

    Update-
    I gave in and had one of the pumpkin ones with tea. They aren’t as sweet as I’d like, so I’ll need to change that up the next time. I didn’t mind it, but the kids might. I can’t get over how large mine were for what isn’t too many calories. Compared to the store brand they were almost 3 times bigger and only 60 more calories.
    Mo

  10. SS

    My first batch is in the oven~ I came across some other recipes that toast the oats first, and wonder if this would be crunchier. I wanted to try this way first to see how texture is. Smells delicious cooking, and seems like a “baked” version of my favorite toppings for oatmeal~Thanks for the great recipe!!

  11. Jessica

    Bridget do you have a food scale? I just read your comment after I put mine in the oven, but I measured my nuts by grams as well as 1/2 cup, and each type of nut was 68 grams for 1/2 cup. Hope that helps!

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