Whole Wheat Oatmeal Bars

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

Ingredients:
  • 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.
Directions:
  1. Preheat your oven to 375°F (175°C) and line a 10×15″ (or 9×13″) pan with parchment paper.
  2. Whisk together the dry ingredients in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. Press the dough evenly into the pan.
  6. 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.
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