A healthy, sweet, and crunchy oats bar recipe that can be customized to your liking. Vegan and gluten-free.
Hello guys! Today we are talking oat bars.
I know what you’re thinking… Another oat/granola bar recipe? Well, why not?
These bars are the best thing to grab when I don’t have time for breakfast at home. They can keep me full until lunch and are packed with nutrients. Other times they accompany my afternoon coffee, when I want a sweet bite. The best part is that every time I eat them, I feel like I am doing something good for my body, because except from the healthy fats from nuts, coconut and olive oil, they are also rich in fibers (hello bran) and beta glucan. Yes, did you know that oats contain something called beta glucan? It is an ingredient that can lower the cholesterol levels in your blood and reduce the risk of heart disease. Do I need to say more?
The recipe is very simple. All you need is a bowl and a fork. And… an oven. You stir the ingredients together, pop them in the oven and wait until the aroma of honey, nuts, and coconut take over your kitchen.
In addition, these bars are very customizable. You stick to the basic ingredients and then add ¼ cup of your favorite mix of nuts and 1 cup of your favorite cereal. If you don’t have any cereal, just add one more cup of oats. This time I chose a mix of sunflower and pumpkin seeds, but you can choose whatever nuts you feel like at the moment, even bigger nuts, as long as you chop them to little pieces. And if by any chance you drop some chocolate chips to the mix I ‘m not going to judge… just saying….
Oh, and one more thing… Keep in mind that if you crumble them, they will probably become your new favorite recipe for granola. You can eat them with some yogurt, top your favorite ice cream, or even sprinkle the top of some cupcakes before baking to add some crunch and a different look. Now that I think of it, this recipe will make a good tart shell also. I should try and make these white chocolate tarts with an oats shell… Healthy and delicious! Don’t you think?
- I’ve made this recipe several times, and every time I tweak it a little. If I want the bars to be on the sweet side, I use only honey as a sweetener (I’m lucky since my mom sends me a very thick, aromatic thyme honey from Crete :P).
- When I want them to be less sweet, I use a mix of maple syrup and glucose syrup (I just put in the measuring cup 2 tablespoons glucose and fill the rest with maple syrup). Glucose syrup has a thick consistency and makes the bars extra crunchy and crispy.
- Crash your cereal into little pieces. This will help when cutting the bars.
- Cut them while hot, to minimize crumbs!
You can use this recipe to make granola:
The only thing you’ll have to do differently is not to compress the mixture in the pan, and bake it in the form of crumbs. This granola is used to make poached mini apples with granola and yogurt cream
- 3 tablespoons coconut oil
- 1/3 cup maple syrup or honey for not vegans*
- 1 tsp vanilla
- Pinch of salt
- 2 cups oats (I use 1 cup rolled and 1 cup quick oats, but you can use whatever you want)
- 1 cup of your favorite cereal, finely crushed (make sure it’s GF, for gluten free option)
- 1/4 cup chopped raisins, or your favorite dried fruit
- 1/2 tsp cinnamon
- 1/4 cup mixed nuts,crashed
- 3 tablespoons shredded coconut
- 1/4 cups oat bran
- One rectangular pan 10x8 inches (20x25 cm), lined with baking paper
Preheat oven to 320°F (160°C)
In a bowl stir together oats, nuts, raisins, cereal, coconut, cinnamon, salt and bran.
In a small pot heat the coconut oil and honey/glucose. Stir to combine and add the vanilla.
Pour into dry ingredients and combine really well until all of the ingredients are wet and sticky.
Transfer the mixture into the pan, spread it evenly and press it firmly until it is compact.
Bake for 17-20 minutes or until brown. Transfer it on a cutting board with the baking paper and let it cool for 3-5 minutes.
Cut it when still warm, to minimize crumbs. If some pieces break during cutting, just press it back with your hands.
Let cool completely and transfer into an airtight container.
*For the best texture you can use a mix of maple syrup and glucose syrup (just put in the measuring cup 2 tablespoons glucose and fill the rest with maple syrup).