These oatmeal bars were a big hit at the Babywearing Meetup on Saturday! I was originally going to make cookies, but I would have had to do 3 batches and I didn’t have time, so I stuck them in a 10×15″ pan and they came out great! This is a great base-recipe to modify to your needs as well, you could use spelt instead of whole wheat flour, or eggs instead of the chia, or replace one of the eggs with a banana, and leave out some of the sugar!
Whole Wheat Oatmeal Bars
adapted from Texanerin Baking’s recipe 100% Whole Grain Chewy Oatmeal Raisin Cookies
- 1 1/2 cups whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup coconut oil (or 1 cup butter, or 3/4 cup SmartBalance)
- 1 cup brown sugar or raw sugar
- 2 TBSP chia seed or flax meal soaked in 6 TBSP warm water
- 1 tablespoon vanilla
- 2 3/4 oats
- 1 cup dried fruit (I used raisins and dates)
- Optional: if your batter is too dry, you can add a bit of applesauce, fruit baby food, almond milk, whatever you have on hand.
- Preheat your oven to 375°F (175°C) and line a 10×15″ (or 9×13″) pan with parchment paper.
- Whisk together the dry ingredients in a medium bowl and set aside.
- In a large microwave safe bowl, melt the coconut oil in the microwave. Add the sugar, chia gel (or flax or eggs), and vanilla and stir.
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats and fruit, again stirring just until combined. It should be just moist. Add a few TBSP of applesauce, etc, if it’s too dry at this point, but go slow.
- Press the dough evenly into the pan.
- Bake for 15-20 minutes or until the middle appears to be set and slightly puffed and the edges are slightly browned. Cut with a pizza cutter or sharp knife.