These Oat and Seed Bars are a family favorite as either a healthy and hearty addition to your child’s lunchbox or an after-school snack. The bars can easily be made nut free by simply omitting the chopped walnuts.
Vegetarian; includes gluten-free & dairy-free options.
Tip: if you want to make sure these are gluten free, use certified gluten-free oats. Quinoa flakes instead of oats is another easy swap that works well.
Oat and Seed Bars
- 1 1/2 cups rolled oats, gluten free if desired
- 1 tsp baking powder, gluten free if desired
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large ripe bananas
- 1/4 cup melted coconut oil
- 2 to 3 Tbsp maple syrup
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup mini chocolate chips, dairy free if desired
- 1/4 cup chopped walnuts (optional; omit for nut free)
- Preheat oven to 350 F. Grease 8 inch square baking dish or line with parchment paper.
- In food processor, blitz oats until coarsely ground. (It’s okay if you see some larger bits.)
- In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
- In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, chocolate chips, and walnuts if using. Place mixture in prepared baking dish and flatten with spatula.
- Bake for 18 to 20 minutes. Let cool for 10 minutes before removing from pan. Cut into bars. Keep in fridge for up to 1 week or freeze for up to 3 months.
Per serving: 313 calories; 8 g protein; 17 g total fat (9 g sat. fat); 39 g total carbohydrates (19 g sugars, 4 g fiber); 200 mg sodium