snack bar

These no sugar added baked oatmeal bars are perfect for your baby or toddler. Lightly sweetened only with fruit, you can feel good about the wholesome ingredients in these bars.&nbsp;

No Sugar Added Baked Oatmeal Bars

Quick cooking oats, separated

cinnamon

tsp pumpkin pie spice

tsp baking powder

salt

milk

banana,

3.9 oz cup unsweetened apple sauce

coconut oil, melted

tsp vanilla extract

1-1/2 tsp ground flax (optional)

tsp hemp hearts (optional)

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray, or line with parchment, and set aside.

Add 1 cup quick oats to a food processor or blender then process until oats have turned into flour. Set aside. (Do NOT use baby oatmeal. It won't work.)

Add milk, mashed banana, applesauce, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt then stir to combine. Fold in flax and hemp hearts, then pour batter into prepared baking pan.

Bake for 30-35 minutes, or until the edges are golden brown and the center has set. Cool before slicing into squares then store in the refrigerator, or individually wrap bars and freeze.

Paleo Bars with Nuts and a Chocolate Drizzle: A healthy back to school snack that is easy, and sweet. Plus Gluten Free, Paleo, and Vegan!

Paleo Bars with Nuts and Chocolate Drizzle

cashews

almonds

pecans

walnuts

raw pepitas (pumpkin seeds)

Wholesome!™ Organic Coconut Palm Sugar

Wholesome!™ Organic Blue Agave

organic vanilla extract

sea salt

organic 80% dark chocolate (optional)

Preheat the oven to 350 degrees F, and line a 9x13-inch baking dish with parchment paper. Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas.

Pour the Wholesome!™ Coconut Palm Sugar, Agave, vanilla extract, sea salt, and cinnamon in a large sauce pot. Bring to a simmer and stir to dissolve the sugar. The moment the sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts. Quickly mix the nuts into the syrup with a wooden spoon, until they are completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of wax paper to press the mixture firmly together.

Bake the nut bars on the center rack for approximately 20 minutes until the tops are golden. Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan.

Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper. Cut into 24 bars. Spread the bars apart. Break one 4 ounce bar of dark chocolate into pieces and place over a double-boiler to melt. Once melted, pour the chocolate into a plastic bag. Snip off a tiny portion of the corner, and pipe the chocolate over the bars. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.

https://content.jwplatform.com/videos/v4TS4wLz.mp4

This healthy snack is easy to make, loaded with nuts and seeds, and Gluten Free, Paleo, and Vegan!!

Paleo Nut Bar Recipe with Chocolate Drizzle

Inspired by the nut butter bars we love from Big Spoon Roasters, this just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey. Use any combination of nuts and dried fruit you have in your kitchen—we tried lots of variations and they all worked. If you’re looking to eliminate the egg white (which gives the bars structure), we’ve had success using 2 Tbsp. chia seeds in its place: Add them to the food processor when you blitz the oats.

Nut Butter Granola Bars

nuts

pumpkin seeds

extra-virgin olive oil,

divided

fruit

peanut butter (unsalted or low-salt)

honey

kosher salt

vanilla extract

Inspired by the nut butter bars we love from Big Spoon Roasters, this just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey. Use any combination of nuts and dried fruit you have in your kitchen—we tried lots of variations and they all worked. A few notes on the recipe: First, if you’re looking to eliminate the egg white (which gives the bars structure), we’ve had success using 2 Tbsp. chia seeds in its place: Add them to the food processor when you blitz the oats. Second, since you're wondering, you can use almond butter. Most of us preferred the natural sweetness of peanut butter to the deep, roasty flavor of almond butter, but both work! And, lastly, these bars are salty-sweet and we think 2 tsp. is just right as long as your other ingredients are unsalted. But if you're using salted nuts or salted peanut butter, you'll need to reduce this amount.

Bon Appétit

Preheat oven to 350°. Spread nuts and pumpkin seeds in a 13x9" baking pan and roast until darkened in color and toasty smelling, 10–12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle.

Reduce oven temperature to 300°. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.

Add 1 cup oats to nut mixture in food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.

Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.

Bring honey, salt, and vanilla to a boil in a medium saucepan (honey will bubble up) over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until honey is foaming vigorously and smells like caramel, about 3 minutes.

Immediately pour honey syrup over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps of nut butter.

Stir egg white with a fork or whisk in a small bowl to liquefy. Add to oat mixture and stir until egg white is no longer visible.

Transfer oat mixture to prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)

Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 8 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.

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No Sugar Added Baked Oatmeal Bars

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Top 4 snack bar recipes from across the web

The most viewed snack bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Sugar Added Baked Oatmeal Bars

Paleo Bars with Nuts and Chocolate ...

Nut Butter Granola Bars

Keto Cookie Dough Protein Bars

The most viewed snack bar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine