Prep: 20 minutes Cook: 20 minutes
Serves:Makes 10 bars
By Mary McDougall
These oat bars are great for kid's lunches. They can be made into a lower fat version by replacing the nut butter with egg replacer (see directions below).
- 2/3 cup chopped, pitted dates
- 1/2 cup water
- 2 tbsp nut butter
- 1 1/4 cup quick oats
- 1/2 cup white whole wheat flour
- 1/2 tsp cinnamon
- 2/3 tsp baking powder
- 1/8 tsp sea salt
Preheat oven to 375 degrees.
Place 1/3 cup of the dates and all of the water into a blender jar. Process until smooth. Add the nut butter and process again. Set aside. Combine the remaining ingredients, except for the reserved dates, in a medium bowl. Add the mixture from the blender jar and the remaining dates and mix until just moistened. Spread into a silicone 8 x 8 inch baking pan, smoothing the top with a spatula. Bake until firm and lightly brown around the edges, 18-20 minutes. Cool in the pan, then loosen edges and invert entire pan over a flat platter. Cut into about 10 bars. Place in a ziplock bag and store until ready to eat.
Hints: Use egg replacer in place of the nut butter for a lower fat bar; you will need about 2 tablespoons liquid egg replacer. Applesauce also works well, but I've found that peanut butter is a favorite with children. These may be individually frozen for use in school lunch boxes; they take about 2 hours to thaw.