Oil Free Autumn Oatmeal Bars 2 Ways

Posted on by llbalanced
Oil Free Autumn Oatmeal Bars 2 Ways
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    [post_date] => 2017-09-28 06:45:22
    [post_date_gmt] => 2017-09-28 12:45:22
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    [post_title] => Oil Free Autumn Oatmeal Bars 2 Ways
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09.28

Ahhhh oats, how do I love thee? Let me count the ways!

For REAL though, oats and oat flour have been my best friend in the kitchen the last few years. They are the perfect one-two punch of versatility and nutrition:

  • affordable
  • accessible
  • great at imitating wheat flour
  • contain binding capabilities for egg-free baking
  • great source of antioxidants, biotin (think strong hair), zinc among other nutrients
  • full of fiber and protein, so they're satisfying and great for digestion (of course there are exceptions!)

Because of all the above and more, oat-based breakfasts are fantastic if you're looking for on-the-go, allergy-friendly and healthy options. And who isn't, really?!

Particularly this time of year, which heralds a return to school schedules! With this in mind, I decided to create an Autumn-inspired grab-n-go oatmeal bar that kids and adults alike will enjoy, and which schools will accept.

I couldn't decide between an apple cinnamon and a pumpkin spice version, and why should I...or you? You/we shouldn't! I adore them equally, so feel free to play around with both. I guarantee they'll get eaten! You can also mix and match, putting apples in the pumpkin bar and leaving the other plain. Or try different fruit; I bet sliced pears would be fabulous in either.

I am seriously smitten with these bars (anyone who watches my Instagram stories can attest), and I hope you are too! Please let me know if you make them and share pictures/variations by tagging me on Instagram @lauraleabalanced #llbalanced! 

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TOTAL TIME :25minutes15minutes45minutes
8bars/batch
INGREDIENTS
  • APPLE PIE BAR INGREDIENTS
  • 3 1/2 cups instant oats
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons flax meal
  • 1/4 teaspoon sea salt
  • 1 large egg (**sub flax or chia egg)
  • 2/3 cup unsweetened applesauce
  • 1/2 cup maple syrup (sub 1/4 extra applesauce for lower sugar)
  • 1 tablespoon molasses (can leave out)
  • 1 large apple, cored & sliced vertically into 1/4" thick slices
  • PUMPKIN SPICE BAR INGREDIENTS
  • 3 cups instant oats
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 tablespoons flax meal
  • 2/3 cup pumpkin puree
  • 1 large egg (**sub flax or chia egg)
  • 1/2 cup maple syrup
  • 1 tablespoon molasses (can leave out)
  • 1/4 cup (optional) raw pumpkin seeds
  • (optional) 1/3 cup melted coconut butter for drizzling
DIRECTIONS
APPLE PIE BAR INSTRUCTIONS
  1. **flax or chia egg: 1 tbsp flax meal or chia seeds mixed with 3 tbsp water. Allow to sit 10 minutes, or until it forms a gel consistency. Stir to evenly incorporate then use as egg
  2. Add 2 cups instant oats to a blender or food processor and blend until it forms a flour consistency. Preheat oven to 325 degrees F and line an 8x8 baking dish with parchment paper, leaving at least 1 inch overhanging the edges.
  3. In a large mixing bowl, whisk together the oat flour you created, the remaining 1 1/2 cups instant oats, cinnamon, baking powder, flax meal and sea salt. In a smaller bowl, whisk together applesauce, egg, maple syrup and molasses. Add wet ingredients to dry and mix until evenly incorporated.
  4. Press half of your oat mixture in the baking pan. Use a dampened spatula to help spread. Cover with a snug layer of sliced apples, slightly overlapping. Press apples gently into oats. Top with remaining oat mixture. It’s a little sticky, but keep dampening your spatula with water and it will spread (it doesn’t have to look perfect!). If you have some leftover apple slices, you can press them into the top. Bake for 25 minutes, then allow to cool 15 minutes before removing from the baking dish. Cool another 30 minutes before slicing. Bars will keep tightly sealed on the counter for 2 days and refrigerated for 5. You can also freeze them up to 2 months.
PUMPKIN SPICE BAR INSTRUCTIONS
  1. **flax or chia egg: 1 tbsp flax meal or chia seeds mixed with 3 tbsp water. Allow to sit 10 minutes, or until it forms a gel consistency. Stir to evenly incorporate then use as egg Add 2 cups instant oats to a blender or food processor and blend until it forms a flour consistency. Preheat oven to 325 degrees F and line an 8x8 baking dish with parchment paper, leaving at least 1 inch overhanging the edges.
  2. In a large mixing bowl, whisk together instant oats, oat flour, cinnamon, nutmeg, sea salt, baking powder and flax meal. In a smaller bowl, whisk together pumpkin puree, egg, maple syrup and molasses. Add wet ingredients to dry and mix until evenly incorporated.
  3. Press mixture into your baking pan in an even layer. Use a damp spatula to prevent sticking. Sprinkle evenly with pumpkin seeds and press gently into the mixture. Bake for approximately 22 minutes, then allow to cool 15 minutes before removing from the baking dish. Drizzle with melted coconut butter, if using. Cool another 30 minutes before slicing. Bars will keep tightly sealed on the counter for 2 days and refrigerated for 5. You can also freeze them up to 2 months.
  4. ***Banana Raisin Version: Instead of applesauce and 1/2 cup maple syrup, blend 2 SUPER ripe bananas, 2 tablespoons maple syrup and 1/4 cup unsweetened almond or cashew milk. Stir 1/3 cup raisins into your batter.
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