Baked Oatmeal Snack Bars

If you’re in need of portable whole grains, these are perfect. They are the flavor of good nutrition!

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Baked Oatmeal Snack Bars

Ingredients

  • 1.5 cups rolled oats
  • 1/2 cup chopped walnuts [or any nuts you like]
  • 1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
  • 1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 1.25 cups skim milk
  • 1 egg
  • 1 tsp vanilla

Method:

  1. Preheat oven to 350*
  2. Mix dry ingredients.
  3. Mix wet ingredients.
  4. Pour wet into dry. Stir to combine.
  5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
  6. Bake for 40 minutes.
  7. Cut into 9 squares.

Makes 9 servings . Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]

While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar if you like.

The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.

All mixed up:

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Going into the oven

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Parchment makes lift out SO easy:

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So does a pizza cutter :

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Whole grains to go.

NOTE: These are NOT crunchy like a granola bar. They are chewy like thick muffin.

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You can wrap each bar in plastic wrap and put them in a ziplock bag in the freezer . When ready to eat, just grab and go, or microwave for instant enjoyment.

{ 433 comments… read them below or add one }

1 Berni June 23, 2008 at 11:17 pm

Yum! I just made these and they’re terrific – far better and healthier than anything you can buy premade. Thank you so much for sharing this!

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2 marge September 22, 2011 at 7:21 pm

thank you so much for this recipe. am a big fan of oatmeal bars. i think this recipe is far far different from any other oatmeal bars… because of the dried fruits…and healthy too…

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3 Sammy June 23, 2008 at 11:23 pm

how do you think it would work with half rolled oats and half oat bran? anybody? thanks!

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4 Bridget November 3, 2011 at 7:55 am

These were very dry!

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5 Deborah Jordan May 5, 2014 at 1:30 pm

They were so moist I baked them an extra few minutes. Fabulous.

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6 lala July 18, 2012 at 3:47 pm

i think it would be a lil dry!

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7 BRE April 24, 2013 at 6:26 pm

Add 1/4 cup honey. Natural sweetener, and helps keep it moist.

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8 caitlinbo June 25, 2008 at 8:43 am

i made these last night for a long car ride we’re taking today (from FL to TN – ugh!). I used almonds instead of walnuts and all raisins. they are delicious!

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9 Erin July 1, 2008 at 10:59 am

I made these last night, and they’re amazing! That might be because I added 2/3 a bag of chocolate chips! I also doubled the recipe and used 1/4 c pumpkin seeds instead of walnuts, dried cherries for the fruit, and vanilla almond milk. They tasted like a big chewy cookie. Thanks for this awesome base recipe!

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10 Kath July 1, 2008 at 3:35 pm

Awesome Erin!! Glad you like ‘em. I need to put choco chips in next time ;)

K

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11 Cindy July 4, 2008 at 1:16 pm

This recipe looks great!! I just wanted to check though, how much milk is 1.25 cups? Is that 1 1/4 cups, I don’t want to seem dense but wanted to be sure!

Thanks!

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12 John May 3, 2011 at 4:16 pm

Yes 1.25 cups is 1 and a quarter cups or about 300 ml or 10 fl. ozs. Cheers.

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13 Kath July 6, 2008 at 11:05 am

Cindy ,
Yes, 1.25 cups is 1 and 1/4 cups.

Kath

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14 Cindy July 6, 2008 at 11:37 am

Thanks Kath! I am loving your website.

Take care
Cindy

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15 Carolyn July 13, 2008 at 11:11 am

I have made these twice so far. They are really good! I use dates for the dried fruit and chopped almonds instead of the walnuts. I also use 3 tbsp honey and add 1/4 cup wheat germ. YUM! Thanks for the great recipe!

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16 Laura July 15, 2008 at 1:36 pm

How long would these be good for if you didn’t freeze them? Thanks!

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17 Jeff March 17, 2014 at 2:36 pm

Hi I made something similar and they got moldy after about 5 days so I am glad to see the plan for freezing them. I work in construction and need a reliable source of snacks in bulk. Thanks!

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18 Kath July 15, 2008 at 2:35 pm

Laura,
I’m not sure, but probably about a week?

Kath

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19 Megan July 15, 2008 at 2:57 pm

I made these and loved them. I would heat them up and they reminded me of warm bread pudding. I wonder if pumpkin could be added….or maybe a carrot cake version.

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20 Marie June 4, 2010 at 8:49 am

We had these at a Bible Study and they are wonderful. I asked for the recipe because they are gluten free and my daughter is now gluten intolerant and when she gets back from college soon we will be making very different meals. So thank you, liked the almonds added too.

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21 Sherly Snyman February 4, 2011 at 10:09 pm

OATS ARE NOT GLUTEN FREE!!!
I have celiac disease but make these for my family.
Sherly

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22 KathEats February 4, 2011 at 10:11 pm

Well she might have used gluten free oats!

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23 Laura March 2, 2011 at 12:30 pm

Most rolled oats are not labeled or certified gluten free, because there is often an issue with cross-contamination. There are options for gluten free rolled oats, but the most common GF oats are steel cut.

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24 ET April 19, 2012 at 10:34 am

Bob’s Red Mill has GlutenFree Rolled Oats :-)

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25 lovelylinguist December 10, 2013 at 1:20 pm

Bob’s Red Mill GF Rolled Oats are great… as long as you don’t have someone in your house with a peanut or tree nut allergy… all of their products are cross-contaminated. With me GF and my son with the peanut/tree nut allergy… we’re still searching for a non-cross-contaminated GF brand! That being said… the kids report that these are DELICIOUS oat bars! I was a little thrown off by how moist they looked inside when I served them to the kids… I thought, “Are these cooked enough?” The texture is quite different than what I’m used to. And I appreciate the parchment idea. SO EASY!!!!

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26 rob February 16, 2014 at 11:03 am

Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Several companies (Bob’s Red Mill, Cream Hill Estates, GF Harvest (formerly Gluten Free Oats), and Avena Foods are currently among those that offer pure, uncontaminated oats.

The cross contamination is very small, however, if you have a bad enough allergy it could be triggered.

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27 Lynette April 21, 2011 at 3:02 pm

Megan, today I added pumpkin spices, applesauce, and 2 mashed bananas.
My family loves them. 3 truck drivers and its an easy breakfast, grab and go for their lunches!

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28 Ashley July 21, 2008 at 2:34 pm

These look so good and like the perfect healthy snack! Definitely saving this recipe. :)

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29 Genevieve July 25, 2008 at 8:58 am

Hi there!
I tried this recipe and it was great! It is super easy to make and super healthy! I recommend it to anyone who want to have a energy snack on hand and homemade. Thanks Kath!

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30 Allison July 27, 2008 at 9:26 pm

I made these and instead of using 1 1/4 cups of milk, I used 1/2 cup of ceres juice blend and the rest water, also instead of the egg I used about 2 tbsp plain PB(no salt or sugar in the PB). The recipe says 1 tsp salt, I added this but found these to be wayyy too salty! Is this a typo or are they supposed to taste this salty?

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31 Kristine January 2, 2012 at 3:22 am

They tasted too salty to me, too, so I used 1/4 tsp – 1/3 tsp salt the second time and they were better. Also, I added 2 tbsp dark honey which helped balance the saltiness. (I had used dried currants which weren’t very sweet.)

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32 Kath July 28, 2008 at 8:49 am

Allison ,
Did you use table salt? I usually cook with kosher salt, which is much better crystals and much less salty. I’m going to go edit the recipe to say so, but that’s probably why yours was too salty.

Kath

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33 Nadia July 29, 2008 at 1:28 pm

Would I be able to substitute rolled oats for the quick cooking oats in this recipe?

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34 Kath July 29, 2008 at 1:40 pm

Nadia ,
Since quick oats are cut smaller and cook much quicker, you need less liquid and less time. I think if you use rolled oats you might want to par-cook them first to ensure they cook fully.

Kath

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35 melissa August 3, 2008 at 8:40 pm

Probably a dumb question…but are quick oats the same thing as rolled oats? I made these last week and used quick oats, rather than rolled…not on purpose, just an oversight. I baked them for 50 minutes and they were still a little raw on the bottom.

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36 Kath August 4, 2008 at 8:27 am

melissa ,
Rolled oats are steel cut oats that have been flattened; quick oats have also been cut to increase the surface area (and cooking time) and may have been par-cooked as well. So if anything quick oats should have cooked faster than rolled. I’m not sure why they were raw on the bottom, but these bars are kind of on the gooey/moist side so maybe that’s just how they are? (I haven’t made them in a while to remember).

Kath

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37 Jillian March 28, 2011 at 3:00 pm

I accidently used quick oats too and they were soft and moist. they held their shape but I was hoping for something more dense. i will try again with the rolled oats and see what the consistancy is like. They tasted great anyways.

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38 Anna at Life's Too Short For Mediocre Chocolate August 13, 2008 at 4:38 pm

These look amazing–nice and soft, like a big, guilt-free cookie. And for my two cents about the substitution, quick oats are cut much smaller and measure differently, so using them may have screwed up the balance of ingredients. Or your oven is wonky.

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39 Linda/Hughsmom August 19, 2008 at 5:20 pm

I went way out on a limb and made some of these today. I added chocolate chips. I used almonds and diced up some pitted prunes, but only about four of those – shhhh, they look like chocolate chips. I also put in some honey and brown sugar. Sorry, but I’ve still got a pampered sweet-tooth. They are delicious. I think my super-uber-megafussy and afraid to try anything new almost 10 year old son might even like these. Like a cookie, but like a muffin just as described. YUM!

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40 Shay August 20, 2008 at 10:06 am

OMgosh! I made these this morning, and they are WONDERFUL!!!! They will be the perfect snack to stash in my gymbag for a quick pre or post workout pick-me-up!! Love the blog…I’m addicted! :) Thank you for your motivation!!

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41 runjess August 25, 2008 at 10:47 am

Thank you so much for these. I’ve been looking everywhere for a snack bar recipe and the only ones I can find seem to have tons of added sugar. (Why not just make cookies at that point?) I used slivered almonds, dried black currants, dried cranberries, and 1 oz. unsweetened baker’s chocolate. I also used light, plain soymilk and it worked well. They’re great! I’m going to make them for my boyfriend to take on his long days, but I’ll have to sweeten them up a bit for him ;) I’m thinking honey and ss choc chips.

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42 Dale August 26, 2008 at 11:41 am

These look so delicious Kath! Quick question – I am NOT a fan of dried fruit in any form (I’m working on this), so I am wondering if there is anything I could substitute for the dried fruit (more nuts?) that wouldn’t make these too unhealthy. Any ideas? Thanks!

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43 Sarah October 1, 2012 at 10:44 pm

Hi Dale,

I make these at home and I leave out the nuts and most of the dried fruit. I put in a handful of sultanas and 2 whole grated apples, and half a cup of chopped almonds.

They become really moist and sweet with the apple.

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44 Kath August 26, 2008 at 12:40 pm

Dale ,
Try fresh fruit – berries, banana, maybe even chopped apple. Or more nuts. Either would be good!

Kath

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45 momonthego August 30, 2008 at 8:27 pm

I printed this recipe a while back and just got around to making them today. They were really good. My kids just loved them. I did put some choc. chips in them. They kept asking for more.

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46 Anne P September 9, 2008 at 1:16 pm

Yum! I made these last weekend with raisins, dried cranberries, and a few dark chocolate chips. so tasty!!

Next time i’m going to play around with some variations… maybe add some WW flour and mashed banana to see how it comes out? I’ll let you know :)

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47 Andrew September 12, 2008 at 9:28 am

has anyone ever tried this with steel cut oats?

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48 Joanna September 19, 2008 at 1:01 pm

Kath,
I have to tell you that I love these bars! The first time I made them all I had was some almonds and walnuts and raisins.. and although it was sweet (since there was no fruit in it) it was fantastic in my morning yogurt! This time around I got some dried fruit. Who would have known that it was soooo easy to make this delicious snack! Thank you so much for sharing this receipe! I love it.

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49 Cheryl November 8, 2011 at 6:05 pm

I have made these several times. I usually don’t limit the nuts, seeds, and dried fruit to one. I have added cacao nibs, diced sugar coated ginger pieces, along with raisins, craisins, sesame seeds, pepitas, almonds, walnuts, sunflower seeds. Every time no matter what I add they are delicious. Thanks for sharing

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50 Amanda September 29, 2008 at 1:32 pm

YUM! I made these this weekend with craisins and walnuts, along with a little brown sugar and honey. Perfect way to sneak in an oatmeal snack at work!!

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51 catherine dooley October 8, 2008 at 8:43 pm

Hi! I have a question, I love to eat chocolate chips as well, but how many chips is in a tbsp portion?

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52 Kath October 8, 2008 at 8:45 pm

catherine dooley,
I really don’t know! Maybe 15? Do you not have a tbsp to put some in when you bake them?

Kath

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53 Hellena November 26, 2008 at 3:55 am

These are awesome! I bring them to work on days when I go straight to the gym at the end of my work day. It gives me just the right kind of energy. I add no extra sweeteners except for the dried fruit and LOVE that it’s not too sweet. The fact that I can get all the ingredients organic feels extra good!

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54 Meghan December 1, 2008 at 11:14 pm

Kath, do you think I could substitute a cup of pureed banana in place of the milk?

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55 Kath December 2, 2008 at 7:36 am

Meghan ,
I think you need a little bit of liquid in there. Perhaps banana mixed with water? Or use soy milk?

K

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56 Amanda January 9, 2009 at 11:12 am

Could you use applesauce instead of milk?

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57 Kath January 9, 2009 at 1:07 pm

Amanda ,
I think you need the liquid. Maybe use applesauce + apple juice?

K

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58 k January 18, 2009 at 5:06 pm

Mine totally stuck and the wax paper was stuck to them. :( They weren’t even cooked through. I don’t know what I did wrong..

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59 deanna January 12, 2014 at 9:49 pm

Wax paper and parchment paper are completely different. You shouldn’t heat the wax paper…

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60 Christina February 3, 2009 at 9:17 pm

I stumbled onto your blog a week or so ago and couldn’t wait to make these! I’m huge into granola and granola bars, but always wanted to make them healthier. Granola has such potential to be a healthy snack, but everytime I found a recipe online it would have all these unnecessary oils or fats and didn’t have the texture I was looking for. I have to say-this recipe was like hitting the jackpot! The first time I made them I stuck to your recipe, and although I use kosher salt in everything I make as well, I found them to be quite salty (but still delicious after a little drizzle of honey!) The last (three!) times I’ve made them I cut down on the salt quite a bit (only about 1/4 tsp) and drizzled the top of the bars with real maple syrup (can you say YUM!!) I make them using Original Almond Breeze instead of skim milk and they come out perfect everytime :) Thanks for such a great healthy recipe!

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61 Kelly February 4, 2009 at 11:43 pm

I’m brand new to the “food blogging” world and came across your site a few weeks ago…what a great find! You inspired me to start my own. I made the oatmeal bars tonight, following the recipe exactly except for adding dried cherries and cranberries and no dried banana. It was delicious. I can’t wait to take it for a snack tomorrow and make another batch soon. Thanks for such a healthy and tasty recipe!

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62 Chris February 12, 2009 at 7:56 pm

Question instead of comment…..
I received a food box and in it was instant oatmeal with brown sugar, I would like to use it in the granola recipe. Hate to throw food away with the cost so high. How can I incorporate it into the bars?

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63 Kath February 12, 2009 at 8:00 pm

Chris ,
I think these would be a good way to use up instant oats. But I only made this recipe once, so I don’t really know how the smaller quick oats would react. I would be tempted to mix instant and rolled together, and leave out the sweeteners due to the brown sugar flavor. Let us know how they turn out!

Kath

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64 Mandy February 22, 2009 at 8:44 pm

Just made these today… I tweeked them a bit based on what I had on hand. I reduced the walnuts to 1/3 c. (I’m calorie counting and that helps!). For the dried fruit I used ~1/3 c. of chopped crasins and ~1/8 c. of chopped dried apricots (had them leftover from another recipe). I also added 1.5 TBS mini chocolate chips, about 1/8 c. of stevia (I need some sweetness), and instead of skim milk… 1.25 c. unsweetened vanilla almond breeze. It turned out great!! I’m SO happy I stumbled across this site! I’m excited to try other recipes!

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65 Mandy February 22, 2009 at 8:45 pm

Oh yeah… they came out to approximately 115 calories a piece (with 9 servings like you called for!)

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66 Luna February 24, 2009 at 9:21 am

Is the oven F or C? Farenheit or whatever it is called?
My oven only goes up to 270 degrees C

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67 Kath February 24, 2009 at 9:29 am

Luna ,
Fahrenheit.

Kath

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68 Luna February 26, 2009 at 9:18 am

Thanks :)
They tasted great! Made them at a too high temperature but took them out a bit too early and they still tasted wonderful!

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69 Hannah March 12, 2009 at 8:47 pm

I made these. Talk about AWESOME. SO GOOD. Perfect for freezing. I’m in a dorm, but when I go home, I make these and freeze them and they are perfect in the morning after sometime in the microwave. <3

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70 mara March 14, 2009 at 9:35 pm

Amazing! I made these earlier; except I used dried apricots, dried apple, & slivered almonds. My toddler even loves these! THANKS! I will definitely be making these again!

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71 Karyan March 17, 2009 at 4:46 pm

We are always on the go and with two little ones, it’s important for me that we eat healthful! I was so excited to try these bars! They turned out okay, kind of mushy, not dry like I had expected. I used chocolate chips instead of dried fruit which may have been the reason. I used old fashion quakers oats. Is that the right kind?
Also, has anyone tried these with peanut butter and applesauce? I’m hoping to try but I’m not sure the amounts.

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72 Anna March 23, 2009 at 3:46 pm

I made these with three smashed bananas, and no dried fruit – they were delicious and my 5-year-old, 3-year-old, and 1-year-old all loved their snack bars! Thanks for a great recipe…

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73 Donna March 27, 2009 at 6:45 am

I wanted to print the Baked Oatmeal Receipe and I don’t see a print friendly option???? It printed 17 pages – includes all comments???? Is their an easier and more economical way to print the recipes??
Thanks.

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74 Carol April 18, 2011 at 6:49 pm

copy and paste to a word doc & then print! :D

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75 Kath March 27, 2009 at 7:10 am

Donna ,
Sorry about that. I would suggest copying and pasting into a Word document.

Kath

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76 Abby March 30, 2009 at 7:31 pm

I made a rookie mistake and put in pecans instead of walnuts. I DO NOT recommend this! Very bitter… Better luck next time!

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77 Meghan April 7, 2009 at 6:51 pm

Just found your website and I’m so excited. I’m on the “Fat SMash” diet (silly name, I know, but making sense for me) and I’m really tired of my food options. You opened a whole world.

Thanks for this blog. And all of your photos are great!

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78 Nikki May 14, 2009 at 10:35 am

How much fat in these? They look amazing. Can’t wait to make them.

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79 Ilana Zaken May 14, 2009 at 6:26 pm

I have a batch of these in the oven right now…I’m going away for the weekend somewhere I know I won’t be able to get a lot of healthy food, so I wanted to bring something along and these fit the bill. I subbed hemp milk and cashew butter for the milk and egg, and threw in a mixture of gojis, chopped prunes and apricots, and almonds. I hope they’re good!

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80 Libby June 2, 2009 at 1:44 am

I have been looking for a recipe like this. I absolutely hate oatmeal when it is cooked and mushy – yuck. But since it is so good for you I am trying to incorporate it into my diet in some form other than cookie. Am going to give this recipe a try – it just may be the thing that gets me to eat morning oatmeal. Thanks.

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81 susan Nolan June 8, 2009 at 3:16 pm

I am sure these would be great if one did not forget the milk when making them.. I guess I will now have granola for my morning yogurt..

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82 Monet June 15, 2009 at 12:05 pm

Ooh! I love baking, especially desserts, but I’m trying to find some healthy alternatives to all the brownies and cupcakes I used to make. These look AWESOME! Plus I always have all of those ingredients on hand anyway, so making them will be easy. Love the idea that you had about wrapping/freezing them and taking them out whenever you need one–that’s super convenient! I can’t wait to bake some of these. Thanks for sharing the recipe and nutritional info.

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83 Sue June 18, 2009 at 7:06 pm

I love these!! I have my third batch baking right now. I was looking for a healthy bar recipe of some kind for snacks for my toddler (and my husband and myself). This is the perfect recipe format and all the comments gave me great ideas. I basically do the oatmeal, cinnamon, pinch of salt, vanilla, milk, and egg and then add some mix of fruit and nut or seeds (either whole or in “butter” form). I make it different every time. We love them all. Thanks so much!

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84 Stephanie June 25, 2009 at 1:09 pm

I made these last week, and I love the flavor. Finally, an unsweet granola-ish bar. But, I have a question – mine are kind of soggy on the bottom. Is this normal? In the pictures, the cut lines look so clean that I was expecting them to be a little crunchy on the bottom…

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85 Kath June 25, 2009 at 1:11 pm

Stephanie,

They are not really that crunchy – chewy is better. And I think mine were a bit soggy as well. It’s been a while since I’ve made them!

Kath

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86 Stephanie June 26, 2009 at 12:25 pm

Thanks, Kath! That’s a relief…they certainly are delicious. Yesterday, I had one has a late night snack. Yummy, yummy…

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87 Debbie July 2, 2009 at 8:17 pm

I have these in the oven right now, but I noticed you don’t say how long they should bake. Any chance you may answer this within the next half hour or I’ll just wing it.
Debbie

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88 Kath July 2, 2009 at 8:28 pm

Debbie,

It says right in the recipe above for 40 minutes.

Kath

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89 Libby July 6, 2009 at 10:06 pm

Had to leave a follow up comment. I just made these for the 3rd time in 1 month. It is the thing that gets me to eat oatmeal (other than cookies :-)

I like apricots and cranberries so those are the dried fruits I use (chopping the apricots into small cubes).

I have also made them adding 2 TBSP of mini-chocolate chips. Very good, but I like them equally with or without chocolate.

I added 1-2 TBSP brown sugar once and could live without it. I also add a few dashes of nutmeg and cut the salt in half (even using kosher) to suit my taste.

Great breakfast or snack on the go. Thanks for the recipe.

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90 Jello August 6, 2009 at 11:35 am

A friend sent this blog to me a few days ago, (because I love oatmeal), so I decide to take a look at it today. Wow! all the oatmeal recipes look s great!
I’m making baking the Oatmeal Snake Bars right now.

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91 Veronica August 17, 2009 at 10:26 pm

YUM! Made these on a whim last night and couldn’t keep my fingers out of them as soon as they came out of the oven :) I used So Delicious unsweetened coconut milk (only 50 kcals for 8oz) instead of skim milk, added about 1/2 C pumpkin puree (I’m a pumpkin freak), did pumpkin seeds and walnuts, raisins, cinnamon, nutmeg, cloves and vanilla. Next time I’ll whirl the wet stuff in a blender and add a banana and some flax seeds. So yummy Kath, I had half a one for snack this am and the other half tonight with a smear of PB, delish. Even my hubby likes them and that’s saying a lot! Thanks for the great recipe :)

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92 Elsa August 25, 2009 at 7:43 pm

These are perfect. They’re not crumbly like so many healthy oatmeal bars are. They’re dense and the oatmeal and nuts add some great texture. The dried fruit (I used cherries) adds the perfect amount of sweetness. I added 2 tablespoon of brown sugar but I easily could’ve omitted sugar all together. Next time I’ll double the recipe and I will keep making this for a long time. My kids liked it, too.
I am making attempts at eating better but I have an insane sweet tooth. Recipes like this are incredibly helpful. Thanks so much.

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93 Jhavia September 6, 2009 at 12:01 am

I just made some of these for the second time. The first time around I added peanut butter, coconut oil, and applesauce. I love that they had a brownie like texture. They could do double duty as breakfast and dessert. This time around I kept it very simple. I used oats, coconut oil, soy milk, dried cranberry and dried apple. Nothing else. I doubled the recipe but I didn’t double the liquid, so this helped make them a little drier. They are delicious! My fiance loves them so much and keeps asking me to make them. They are an oatmeal lover’s delight!

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94 Carolyn September 18, 2009 at 10:41 pm

I just made these. These are perfect for taking hunting! Thank you for this amazing reciepe!! Also perfect for taking them to the farm in the morning. Great reciepe! I put chocolate chips and pecans in mine. :)

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95 Alix September 29, 2009 at 1:08 pm

I just made these and scarfed one hot out of the oven- yum! Definitely use kosher salt or reduce the amount if you use table salt. I used 1 tsp table salt and these are pretty salty, but it’s a nice contrast with the sweet raisins and dates I used. These would be tasty with some greek yogurt on top! Or, y’know, vanilla ice cream.

I subbed almond milk for the skim and 1/2 a well-mashed banana for the egg.

Thanks for a great recipe, Kath!

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96 Sherin September 30, 2009 at 7:54 am

Excellent ! I omitted egg in making this recipe. Keep up the good work.

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97 greyeagle October 14, 2009 at 2:38 pm

Just wanted to drop a note here and thank you so much for this great recipe. I have a specially abled son and I don’t want him to have an over abundance of sugar. I looked and looked for something he could take to work for his breaks that didn’t have to much sugar but that he would eat.
This has the added advantage of my being able to sneak in a 7 grain type of oatmeal and anything I happen to have on hand. You are so right, the possibilities are endless. Great way to use up little bits of things too. I added a touch of nutmeg as well. Thanks again.

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98 Lori October 20, 2009 at 4:20 pm

I have a batch of these in the oven right now, and I am using quick oats, which are not the same as rolled oats, are they? The recipe calls for rolled oats, is this a mistake? I hope they come out ok. I am so looking forward to a bar I can take with me when I am on the run. Thanks for your contribution and please let us know what type of oats to use, rolled oats or quick. I know instand is a whole diff parboiled oat.

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99 Kath October 20, 2009 at 8:08 pm

Lori,

I used old fashioned rolled, but I think quick oats work OK too. They might need a little less liquid.

Hope yours turned out OK,

Kath

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100 Annie October 21, 2009 at 10:24 pm

I loooove this recipe!! I made it yesterday and my family, which normally hates oatmeal, loved it! I like that the recipe doesn’t call for added flour or sugar. Perfect! Just perfect! Also I used soy milk. Thank you!!!

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101 jordan October 30, 2009 at 1:59 pm

oh wow, i’m so excited to try out this recipe!!! i love taking granola bars as quick snacks for my busy school/work days, but i know they’re loaded with bad stuff, so this is great! thanks so much for sharing! :) i’m a new reader but i ADORE your blog & am getting so many ideas! love it!

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102 Lindsay November 29, 2009 at 12:12 pm

I have these in the oven right now. I changed the ingredients a bit, used pumpkin seeds, sliced almonds, a few chocolate chips, raisins, and some dried mango. yum! I hope they come out great!

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103 Joanne December 15, 2009 at 7:47 pm

Kath,

New to your site, but so glad I found it! Great oatmeal bars. So many recipes out there are for more cake-like bars with tons of sugar, fats, flour, etc. These were PERFECT! I also added chocolate chips, as many readers did. Wondering if you could make this with tofu milk (soy milk) and flax seed (for the egg) instead. Then they’d be vegan as well! Will try that out someday and let you know. Thank you!

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104 Cliff December 28, 2009 at 2:24 am

Wow. Great recipe and great suggestions. Liquid appears to be a 1 to 1 ratio to oatmeal (1.5 cups to 1.5 cups (1.25 cups milk, plus approx .25 cup of egg)). Do you think I could use water (1.5 cups) instead of the skim milk, omitting the egg or egg product and vanilla? Also, if I wanted it crunchier, should I halve the water or milk? Similarly, would you reduce the liquid if using fresh fruit that contains more water, such as bananas or berries? Thanks. I’m looking forward to trying this out.

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105 Kath December 28, 2009 at 8:19 am

Cliff,
I wouldn’t use water – I think it would be a bit bland. But you could certainly try it out. I also think the egg is important as a binder. I would add less liquid for a berry, but not for a banana. And they would probably be crunchier with less liquid, but they also might fall apart.

I’ve never made any changes to these (in fact, I’ve only made them once!!) so I really don’t know the recipe well enough to advise any alterations.

Kath

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106 Samantha January 2, 2010 at 6:27 pm

This bar turned out very chewy. I actually like my bars crunchy but this was okay. I replaced every ingredient. I still used oats, but I used fresh fruit, maple syrup and replaced milk with juice. Also, i didnt use any egg. I used a mashed banana instead. I used a lot of spices besides cinnamon and used cashews instead of walnuts. Turned out pretty good.

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107 Katie January 15, 2010 at 1:31 am

Definitely going to make these tomorrow…maybe even right now :-) Great website Kath, very motivating.

Just a comment on all the posting about soggy/mushy bars…Has anyone tried putting them in the toaster before eating them?? Just a thought.

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108 halley January 17, 2010 at 6:51 pm

I made these yesterday in my dorm room and kitchen downstairs! Followed the recipe except used dark chocolate chips instead of the dried fruit, and didn’t add as much salt. So tasty!

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109 Angie February 1, 2010 at 12:32 am

I just made these and they came out great! I only had quick cooking oats, so I used 1 cup of milk instead of 1.25 cups. I used craisins for the dried fruit, and added 1/4 cup light brown sugar.

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110 Jenny February 1, 2010 at 9:53 pm

I’m making these tonight – they look amaaaaazing! This semester is crazy for me, and I’m running out of on-the-go snacks for my hubs and I!! Thanks for the recipe and awesome website!! Give me a buzz if you ever make it to Houston:)

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111 Dan February 9, 2010 at 1:22 am

Hey Kath these look great!, I can’t wait to try the recipe. Do you know how many carbs are in each serving?

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112 Kath February 9, 2010 at 6:08 am

Dan, I don’t count anything anymore so I have no idea, but you could plug the ingredients into a nutrition calculator and figure it out.

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113 Julia (Taste of Living) February 11, 2010 at 12:56 pm

Kath, thanks for a great recipe! Love them:)

I skipped the egg (didn’t have one) and they still turned out great. I also made some nice variations (nuts, chocolate, sesame seeds) and I’m looking forward to try some more!

xxx Julia (Taste of Living)

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114 olivia February 15, 2010 at 10:33 am

Thanks. I made this vegan by substituting 1/2 soy milk and 1/2 apple juice for the milk. Turned out AWESOME!!!!

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115 Jasmine February 16, 2010 at 1:39 pm

This recipe is awesome! I found it while searching for healthy granola bar recipes (after being shocked by the amount of sugar in commercial granola bars) Just so happens I had everything I needed already in my kitchen. I substituted soy milk for the milk and used 1/4 cup pecans and dried cranberries. I also added a little extra cinnamon, plus some ground ginger. Delicious! I’m going to have a lot of fun playing around with adding different fruits, nuts, chocolate etc. :) Thank you much

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116 Christina February 17, 2010 at 5:49 pm

I really liked this recipe. I doubled it and baked it in a 9×13 pan for about 55-60 minutes. For the fruit/nuts I used about 1/2 cup slivered almonds, 1 cup dried cherries, and 1/2 cup chocolate chips (an equal mixture of semisweet and bittersweet). I also added some brown sugar. At first I wasn’t too crazy about the bars, but then I stuck them in the fridge for breakfast the next morning. When I tried them again – WOW! I thought they were delicious cold. They were slightly gooey, like a slice of bread pudding, and really fantastic. The chocolate wasn’t the healthiest addition but it sure was tasty. Next time I plan to leave out the chocolate and add extra almonds. I will definitely be coming back to this recipe!

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117 Lisa February 27, 2010 at 7:08 pm

I added these to my file of online bookmarks a while back, and finally baked them today. I made them with peanuts, cranberries, and raisins; instead of adding the brown sugar, I drizzled some maple syrup on top. Can’t wait to have these as an easy, whole foods snack after work. I posted a photo of them on my blog: http://made–from–scratch.blogspot.com/

Next time I’m going to try adding chopped up bits of candied ginger!

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118 Aimee March 4, 2010 at 7:01 pm

Hey Kath I’m a newer reader of your blog and I’m really loving your posts. Please keep it up I look forward to visiting daily :].
Is it possible that a few egg whites added to this recipe could make it higher in protein but still tasty?

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119 Mem March 12, 2010 at 1:33 am

I’m sure this question is silly, but do ya’ll think these would be healthy enough to eat daily for breakfast? I’ve been buying a large box of all natural breakfast bars at Costco. I can’t think of the name but they’re pretty expensive banana or choc chip… So I’m really excited to make these :) Didn’t know if these were more of a “treat” instead of breakfast. Thank you so much for the recipe and all the information!

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120 Kath March 12, 2010 at 8:46 am

Paired with fruit and/or yogurt I think they’d make a great breakfast

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121 heather cargill March 19, 2010 at 5:54 pm

I just want to say that these are wonderful i am a new mommy to be and newlywed and i made these for me and my husband and we loved them i used only almonds no fruit and drizzled caramell on top and they are great thanx

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122 Carol March 24, 2010 at 4:06 pm

I used Old Fashioned Quaker Oats and after I mixed all of the ingredients in the bowl, I microwaved them on high for 2 minutes before I poured the batter into the parchment paper lined metal pan. After 40 minutes in the oven, the top was crisp but the bottom was still soft. So I peeled off the parchment paper and put the whole thing back in the pan upside down and continued to bake for 10 more minutes. This crisped up the bottom of the bars. These are very good and I am happy to have this healthy recipe.

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123 Nezzle April 1, 2010 at 9:17 pm

Yum. I use made these and served them topped with a scoop of vanilla ice cream. My guests had seconds. ;-)

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124 Amy April 5, 2010 at 1:09 pm

These look great. But, we have a little one with a nut allergy in the house. Any way we could cut out the nuts? Do you think it would still maintain the integrity of the bars?

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125 Kath April 5, 2010 at 7:33 pm

Definitely! Maybe add some more dried fruit?

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126 hansalas April 6, 2010 at 2:46 am

I want to add whey protein powder..

How much to add, and whether to add it before baking or after ?

Thanks.

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127 Kath April 6, 2010 at 5:26 am

I would not recommend protein powder – get your protein naturally!

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128 Hedda April 15, 2010 at 7:11 am

Hey,
these looked delicious! I was just wondering if one can subsitute the walnuts with somethings else?
I am allergic to walnuts, but still I want to try these as they seem so great when you need a snack.

Hedda

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129 Kath April 15, 2010 at 1:46 pm

Use any nuts you like!

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130 Katie May 5, 2010 at 8:50 am

Hi Kath! I made these the other day and they didn’t look as crunchy as yours look, but I had to change the recipe a little because I didn’t have enough oats, so I’m going to try it again today! But the point is, EVERYONE in my house (8 people who are all fussy eaters) LOVE them! Thanks for the great recipes and how to’s! They are very helpful!

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131 Sarah May 7, 2010 at 2:34 pm

So yummy! I have a soy intolerence and find 99% of the bars in stores have some form of soy in them, these are perfect!

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132 Diane May 14, 2010 at 11:17 am

I made these yesterday. I used dried cranberries, dried blueberries and chopped walnuts. I also added more cinnamon. I used Silver Palate brand oatmeal. Absolutely fabulous. It is so similar to how I make oatmeal (no egg or milk) that I started looking for a recipe that would be similar that is a portable snack. This is it! Saw this and saw it is very similar to the way I make oatmeal (using the cranberries, blueberries, walnuts and lots of cinnamon). Thanks!!!!

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133 James May 19, 2010 at 2:46 pm

Your recipe was the perfect jumping-off point for oatmeal bars, this is a fantastic basic recipe! I personally made mine with oats, sliced almonds that I slightly crushed, and dried banana chips broken into pieces, with some artificial sweetener (I have a sweet-tooth for aspartame) mixed in with the cinnamon.

I didn’t have any milk or eggs, but I substituted water for the milk and a tbsp of corn-starch in water for the egg and it worked out just fine. In the end, I actually added some applesauce I bought just for making oatmeal bars at the very end of the recipe (forgot I had it!). I used maybe 3/4 cup of applesauce, and the recipe ended up coming out a bit too wet. Next time, I think I’d reduce to about half a cup of water (or milk) if I used applesauce.

I baked quite a bit longer than your recipe, reducing the heat to 250 after 40 minutes and leaving them in for another 20-30 min to try and dry them out a bit. I took the pan out, let them cool on the stove, and saran-wrapped into the fridge overnight right in the pan (hoping to dry them out a little further). The top is delightfully dry and crunchy, and the inside is not too wet. I’ll definitely try this recipe again and see if I can’t dry it out a little more, but it’s delicious!

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134 Janet July 10, 2010 at 4:08 am

Since I don’t have the specific ingredients I tried to recreate and revise it a little using peanuts instead of walnuts, cornflakes with dried fruits and sliced of dried mango. Still it turned out to be superb! I love it. And my friends as well. Not only easy to prepare but healthy one. Thanks.

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135 Lisa August 10, 2010 at 10:41 pm

I love this recipe except for one thing: I keep getting salty bites of the bar, while other bites are good. I think my kosher salt must have stuck to the raisins in some places? Would this problem be alleviated by mixing the salt in with the wet ingredients so it’s more evenly distributed? I used raw, unsalted sunflower seeds and raisins, because it’s all I had on hand. Still a great recipe!

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136 Char August 17, 2010 at 9:18 pm

Wow, I made something similar to these recently; far better than anything that comes in a box!!

xoxox

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137 Liz August 23, 2010 at 7:01 am

I made these last night. My kids love them. I’m so glad to find an easy recipe that is healthy and portable. My kids won’t eat regular oatmeal, but they will eat these. Thanks! I definitely plan on making them again. I love that there are so many variations.

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138 JJ August 27, 2010 at 10:23 pm

Wow these look good!

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139 Olga @ MangoTomato August 30, 2010 at 12:25 pm

Found this recipe and was really excited to use it. Made the bars yesterday with a few changes. Overall liked them, but will definitely change a recipe a bit more if I make them again by using less liquid, baking them for a longer amount of time and making sure the milk is hot.

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140 Pam September 5, 2010 at 10:04 pm

Hey Kath,

I am interested in making these as they look so good and I need some fuel to go – do you have any suggestions on what I could substitute for the milk to make them dairy free?

Thanks!

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141 Annie September 14, 2010 at 1:30 pm

I just wanted to say that I baked these, froze them, and just ate the first one at my lunch today–phenomenal! I used 1/4 cup each dried cranberries, golden raisins, and chopped prunes. I used a flax egg and almond milk instead of skim. Also, because I don’t like nuts (I know, I know, that makes me a horrible person), I exchanged the nuts for a quarter cup dark chocolate chips, a few tablespoons of steel cut oats, and a couple additional tablespoons of flax meal. Success! They were perfectly chewy–and enjoyed still semi-frozen. Yum!

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142 michelle September 28, 2010 at 5:46 pm

wow, been looking everywhere for a healthy recipe for something my boyfriend could bring to work with him that wont give him the sugar crash he usually gets after looking for his afternoon kick. These sound perfect, i just put a half batch in the oven waiting patiently now. . .Thanks so much for putting this up.
Baking is a whole new world to me, dont know much about it just wondering what the egg and salt do in the recipe, as in what’s their purpose? i have a lot of different diets to cater for in my family (vegan, low calorie, low cholestorol, low sugar etc) and this recipe is just awesome so i want to use it as a base for other recipes too. If its too stupid a question just ignore me:)

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143 Kath September 28, 2010 at 5:49 pm

Michelle, I haven’t made this recipe in AGES, but the egg acts as a binder (I think you can use flax instead – see some of the comments here) and the salt is for flavor. These would taste more bland without it.

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144 Mary October 13, 2010 at 5:43 pm

Kath,

My daughter is famous for taking any recipe and substituting – leaving out the sugar, changing to a whole grain, etc. She let me make this recipe for her kids as is – and I have NEVER been able to say that about anything I found on the net!

Well done, and thanks for your work.

Mary

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145 Suzanne October 16, 2010 at 7:55 pm

This recipe sounds great. Do you think 3/4 cup of Greek yogurt could be used in place of 3/4 cup of milk?

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146 Kath October 16, 2010 at 8:37 pm

I think you need the liquid..

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147 fran October 25, 2010 at 4:52 pm

I just brought mine to the office. Everyone loved them. I put honey on them after they were baked when I realized they were not sweet enough for me. That was great.

My diabetic friend is crazy about them and was thrilled to get the last one for her husband. I put them in the freezer for about a wekk and pulled them out for a vegan friend and she loved them as well.

I used Quater minute oats and felt the consistency was a little milky so I added more oats until I liked the texture. It was probably another 1/4 cup. I used dates and raisins as well as waluts and put more of those in than the recipe called for.

GREAT RECIPE!

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148 fran October 25, 2010 at 4:54 pm

Oh and I never add salt. It was not necessary in my eyes.

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149 Mike B October 28, 2010 at 3:58 pm

These Rock…….I usually don’t like cinamon but this is the perfect mix! Love your site by the way!

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150 Maddy November 2, 2010 at 2:09 am

I made these yesterday using Quaker Instant Oats. They came out fine except the bottom half was a bit soggy/wet. I think it also had to do with the type of oats i was using. As the recipe called for 1.5 cups of oats and 1.25 cups of milk, when it was combined, the mixture looked really wet. So I instinctively added another 3/4 cup of oats to make it thicker. Tasted great nonetheless but I think i’ll stick to rolled oats next round to give it a chewier taste since quaker instant oats cook really fast (meant to do soanyway)

has anyone tried PB on this? i reckon it would be quite good.

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151 Braidie November 17, 2010 at 7:40 am

I haven’t made your recipe yet, but i’m looking forward to it after reading all the positive comments. I was just wondering, what size cup should I use to measure the ingredients?

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152 Kath November 17, 2010 at 9:28 am

I’m not quite sure what you mean? Perhaps 1/4 a cup so you can divide the 3/4 into three?

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153 Katy November 20, 2010 at 6:14 pm

I made this recipe for my Team in Training teammates this morning, and they were a big hit! Thanks so much for your wonderful blog and recipes :-)

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154 Hulda Finnbogadottir December 2, 2010 at 7:08 am

Hi Kath.
I wanted to tell you that I´m really enjoying your website. I train for long distance running here in Iceland and I love your kind of food, my children love it as well :)
Thank you and greetings from Iceland.
Hulda

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155 Lisa December 5, 2010 at 11:17 am

Thank you so much for the awesome recipe. I got a great buy at my wholesale club on oats, and knew this was just the recipe I needed! This will be a perfect snack for my family before our black belt classes!! I’m off to have a look around the rest of your posts.

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156 Kirti December 14, 2010 at 10:55 am

I am making these all the time now! One of these bars really hits the spot later in the day, or when I’m pressed for time in the morning. The variations are almost endless, too — use almonds and almond extract, throw in some chocolate chips (for the afternoon itch for chocolate), combine other kinds of seeds, etc. etc. LOVE this snack!
Thanks!

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157 Maddy December 21, 2010 at 12:38 pm

Hi Kath!

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158 Maddy December 21, 2010 at 12:40 pm

Hi Kath! I was wondering if maybe using oat mix would work (it’s oats, barley, wheat, flax, etc. all mixed together) instead of just plain rolled oats?

(sorry about the last message, I accidentally pressed submit! lol)

Thanks!

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159 Kath December 21, 2010 at 2:43 pm

I think it probably would work fine. I would wonder if it would stick together well enough – that would be my only concern with a mix

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160 Maddy December 21, 2010 at 3:43 pm

Maybe adding something sticky like a little bit of honey or maple syrup? Not sure if it would help hold it together by why not :)

Thanks!

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161 Jason January 6, 2011 at 11:25 pm

Just made these tonight with dried cranberries, bananas, and dates…they are fantastic! Goodbye (and good riddance) to my regular fiber bar snack…

Heading to whole foods this weekend to browse the dried fruit for more options…

Thanks for the great recipe!

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162 Virginia @ YtotheUmmy January 9, 2011 at 3:20 pm

What a coincidence! I just made these this morning, wondered where I got the recipe, and then you post them on your blog! I just wanted to add on to what the other forty-ish commentors said before me: they’re da boooomb :)

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163 Krista January 9, 2011 at 5:33 pm

mmm these look awesome! Can’t wait to make them!

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164 ginafer January 11, 2011 at 9:17 pm

Yum! I’ve been looking for months for a granola bar variation that didn’t call for so much SUGAR! I used quick cooking oats so I used only 1 cup of milk. But it seemed too loose still so I added 2tbs of wheat germ. I also did 1/2c of cranberries and a 1/4c of mini chocolate chips. However, I used waxed paper and the bars stuck! What did I do wrong?

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165 Doris May 13, 2011 at 3:38 pm

Hi,
Just wanted to add that I just made these, and they taste great. I used waxed paper as well and they stuck too! I managed to get the paper off the bars eventually but it was some work. Is it the paper or wat? I used instant oats BTW. Thanks.

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166 Ava January 12, 2011 at 4:35 pm

I used quackers instant oatmeal, added almonds and dried boysenberries, replaced the cinammon with cardamom. I also added 2 scoops of whey protein. Absolutely wonderful! I eat a square after weight training everyday now. I think it’s important to freeze the plastic-wrapped squares ASAP after cooling down a bit, in order to preserve freshness. My husband, who abhores protein and fiber bars, couldn’t stop praising. Thank you for making living healthy so easy and delicious. We need more people like you around. You rock.

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167 medetra January 13, 2011 at 1:15 am

Hi Kath,
I was wondering about using coconut milk instead of skim milk, (I have a can in my pantry) or would it be to strong for the oatmeal taste.

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168 Kath January 13, 2011 at 8:33 am

I think it would work great!

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169 Natalia January 16, 2011 at 8:08 pm

Trying them right now!

I used a mix of shredded coconut and sesame seeds instead of dried fruit. Also, I used vanilla soymilk and a lil agave-maple syrup…hopefully they don’t come out too sweet!

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170 Jen January 17, 2011 at 10:08 pm

Made these today. Love them! This will definitely be one of my “go-to” recipes when I have a cookie craving.

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171 Penny January 18, 2011 at 3:44 am

I was looking for a fast breakfast idea for my 2 year old and we are big oatmeal eaters so I thought I would give this a go. They turned out fantastic! I’m in love with them! I added natural dried apricots and raisins and 1 TBSP brown sugar and a bit of almonds…the bomb. They are my new favorite carry around snack. Who would want to buy a sugar loaded snack while out on the go with one of these in their pockets! Thanks so much for the great recipe :)

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172 Bernie January 21, 2011 at 4:51 pm

I love recipes that call for ingredients that I already have or that are inexpensive (who actually keeps shreds of organic saffron at home, etc?). I was looking for an alternative to Fiber One or Kellogg’s Fiber Plus Antioxidants bars because they get a little pricey if you snarf them, and they’ve got a lot of sweetners.

I will have to bake a batch tomorrow morning (to warm up the kitchen and make it smell nice). I will probably try to reduce the nuts ($$$) and add some Fiber One cereal (to up the fiber and get some additional crunchiness). Thank you.

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173 Blair January 26, 2011 at 9:37 pm

Made these following the recipe… way too salty. Re-made them again tonight minus the salt – FANTASTIC!!!

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174 Lynda January 26, 2011 at 9:57 pm

Thanks so much Kath! Just discovered your blog and completely love it! I do a recipe of the month for my gym so I’m always trying new recipes. I wanted to do something that’s ‘heart healthy’ for Feb. so these oatmeal bars are perfect. Very tasty! Great right out of the oven with a cup of tea!

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175 Debbie January 27, 2011 at 11:22 am

Can you use steel cut oats? Is the prep any different?

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176 KathEats January 27, 2011 at 12:16 pm

You might be able to use ones that have been ground? But I think they are a bit too low in surface area for proper absorption.

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177 Stuart January 28, 2011 at 8:51 am

I made these this morning and they’re delicious! I’m just wondering if you think they would turn out if you either used a smaller dish or maybe doubled the recipe in the same size dish to make them a little thicker? Then maybe baked them for longer at a lower temperature? Thanks!

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178 KathEats January 28, 2011 at 9:18 am

That’s what I would do!

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179 Beth January 29, 2011 at 10:05 am

Best oatmeal bar recipe I’ve tried. Just copied it down and put it in my recipe book–and not many recipes make it in there! I loved the consistency of the bars, and the fact that (with egg whites instead of eggs), these bars might actually help to reduce my cholesterol because the only fat in them is the good healthy walnut fat. And I love that even without any added sugar they are still yummy. I will be making these weekly!

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180 Sandra Neary February 1, 2011 at 11:03 am

Is there any reason to use skim milk instead of half and half other than the outdated belief about saturated fat? I’ll give a full fat version of this a try – I’m looking for something tasty and worth eating up on the ski hill.

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181 KathEats February 1, 2011 at 12:05 pm

Use whatever you like

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182 Danielle February 3, 2011 at 5:23 pm

My teenager LOVES these! I’m thrilled, although I can barely pry one out of her hands to get a bite myself. I add linseed, walnuts, dried cranberries, dates, and my favourite, figs. SO good, and not a crumb of sugar. Amazing.

Thanks so much!

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183 alice February 7, 2011 at 10:43 pm

can steel cut oats be used in this recipe?

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184 KathEats February 8, 2011 at 7:35 am

Given their slower absorption time, I wouldn’t think they’d do as well. But search the comments above – I bet someone has tried it?

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185 Sarah February 10, 2011 at 8:57 pm

Would almond milk instead of the skim milk be alright? In attempt to make them almost dairy free..

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186 KathEats February 10, 2011 at 9:01 pm

Yep

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187 Elizabeth A. February 11, 2011 at 7:02 pm

Key Kath! I have really enjoyed reading your blog and the recipes that you post! This Oatmeal Bar especially!! I have made it my goal for the week to create a nutritious bar “On The Go”… I found yours and they are quite amazing :)… Thank you & keep up the great writing & what you do! I appreciate it a lot! :)

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188 TheSamster February 11, 2011 at 10:46 pm

Thank you so much for this recipe. I have a very fussy little boy that won’t eat anything but toast and biscuits. I have been on the lookout for recipes like this one, which don’t contain processed flour etc. and that are healthy and nutritious (and that I know he will eat!). He only has goats milk (ugh!) and so I used that in this recipe, which is in the oven as I type this. Thanks again!

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189 Deb February 12, 2011 at 9:02 am

Yay! Kathe to the rescue once again! You are a great resource for ideas and recipes.

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190 Elisabeth February 17, 2011 at 12:11 pm

Thanks, Kath! I’ve been looking for a healthy GF bar recipe for awhile now (expensive buying them…and healthier made at home!).

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191 Sue February 26, 2011 at 11:15 am

I make these bars frequently for friends and family. I have used a lot of different ingredients and these always work:

Lite Coconut Milk
Skim Milk
Almond Breeze Vanilla (may try with chocolate)

I always used the old fashioned or rolled oats– they seem to be better for the texture.

If anyone is concerned with sugar in dried fruit, Trader Joe’s has a huge variety of no-sugar-added dried fruits. I have used White Peaches, Apples, cherries, blueberries — haven’t seen they have cranberries, but next time will try the pears. For family who do not have issues with sugar, Costco has blueberries, cherries, cranberries, and they also have a “mix” that has cranberries, cherries, apples & orange zest.

I always use TJ’s roasted sunflower seeds — nice addition for the texture, actually like them better than walnuts or almonds. Have also experimented using Apple Pie Spice and PUmpkin Pie Spice instead of the plain cinnamon and now use that instead.

Everyone LOVES these bars — thanks for the recipe — oh, and for my nephew only, I add mini-chocolate chips.

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192 Halley (Blunder Construction) February 27, 2011 at 6:37 pm

Making these tonight with the nuts because of allergies. Using cherry, strawberry, and blueberry mix. Can’t wait.. thanks for the awesome recipe (you are #2 on Google for oatmeal bars!)

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193 Amy March 12, 2011 at 9:13 pm

I made these for the first time and they were delicious! I made them with unsweetened almond milk, dried cherries, dried cranberries and raisins. Next time, I think I will cut back on the salt a little and for an added treat, I’m going use chocolate almond milk.

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194 Amber March 15, 2011 at 2:06 pm

I have a double batch of these in the oven right now (with dried cherries, walnuts and some white chocolate chips) and it’s making the whole house smell AMAZING. I shared your blog with my moms group, as we are always looking for healthier options to give our kids. My daughter is 6 months old, so she can’t eat these quite yet, but I know my husband is going to eat these up! Thanks!

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195 Justeen @ Blissful Baking March 17, 2011 at 8:33 pm

I made these yesterday and they turned out great!! I am cutting sugar out of my diet for Lent, so these are the perfect snack for me!

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196 Barbara March 17, 2011 at 11:26 pm

I made these and they were good enough but a little too moist for what I was looking for.
Anyone have any suggestions.
Thank You

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197 Steph March 24, 2011 at 6:42 pm

Hi Kath,
Thanks for sharing this recipe! I made these bars the other day and they’re gone already! The texture is great for people who don’t really enjoy a crunchy bar! I wrapped mine just like you did but put them in the fridge and threw them into our lunch bags and they’re perfect for a mid-day snack. Also, I used coconut milk by Silk which I am newly obsessed with! Have you tried it yet??

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198 Erica March 26, 2011 at 12:28 am

I just discovered your website. I am so excited to for my son and husband to try these! The bars are in the oven as I type. Thanks for sharing and I look forward to trying out your other recipes that you have posted.

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199 Jillian March 28, 2011 at 2:48 pm

I loved these. I was hoping they would have been a little thicker and more dense like the Oatmeal Squares by Quaker, but these were still fabulous. Will definately be a regular for me and my boys.

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200 Jami April 19, 2011 at 9:27 am

Thanks for all your great recipes. Really enjoying your website and the wonderful recipes. It’s been a big help to me while learning to eat healthier for me and my family.

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201 Sheryl April 25, 2011 at 6:02 pm

Wow what a great healthy snack! No comparison to store bought stuff! Your pictures help so much (I’m a visual learner……) Delicious!

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202 Chloe-Jayne April 26, 2011 at 3:12 am

hello,

im going to use this recipie for my cooking coursework and i was wondering what you ment by 1.5 cups of oats and 1.25 cups of skimmed milk? because i dont know qhat kind of mearsurements that is and i dont want to get the amount of ingreedients i put in wrong.

thanks!

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203 KathEats April 26, 2011 at 8:29 am

Cups are the basic unit of measurement here. Unfortunately I don’t have the weight measurements in grams.

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204 Nicole May 4, 2011 at 9:56 pm

Even my husband likes these! My twist on the recipe is 3/4 C. dried tart cherries, 1/2 C. pumpkin seeds, and a heaping cut of unsweetened shaved coconut. Also, I used coconut milk in leu of regular milk. Delicious!!!

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205 Averie (LoveVeggiesandYoga) May 15, 2011 at 6:51 pm

love the updated photography and they look stellar!!
“These are NOT crunchy like a granola bar. They are chewy like thick muffin.”– yes please!

and the pizza roller, so smart!

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206 Lola from Wee Sparrow Jewels May 16, 2011 at 1:47 pm

I have a batch of these in the oven right now and they smell SO GOOD! I used walnuts, sunflower seeds, apricots, and a little coconut. Yum! :)

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207 Cameron Doerr May 27, 2011 at 9:41 pm

Very dry and hard but it must have been because i added Whey protein powder to it, otherwise it would’ve tasted good. However even with the protein powder it tasted okay but definitively like a nutritious snack not a snack you have if you want good flavor or taste

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208 Sarah May 29, 2011 at 4:36 pm

Hi Kath! I am thinking about making these tomorrow, but I only have chia seeds in my pantry. Would these work?

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209 KathEats May 29, 2011 at 6:48 pm

Absolutely!

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210 Kameron June 10, 2011 at 1:06 am

Kath, just discovered you website a week ago. These bars are fantastic! In a continuing effort to eat more healthy, these are great. We’ve done a few renditions of it now, with cranberries, dates, different seeds. For our last batch we doubled the recipe and used a 9×13 pan – came out perfect! We gave this recipe the nickname “Portable Porridge”, because it tastes like a yummy bowl of oatmeal on the go! Thanks so much for all your excellent info, I’ll be a regular reader :)

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211 melissa June 19, 2011 at 11:01 am

Very good! I made it with almonds, raisins, cranberries, and dates. Came out awesome! Thanks for the recipe! I have to travel from Texas to GA soon, so this is going to be a great snack for the road!

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212 Marcy (Too Timid) June 19, 2011 at 12:03 pm

These were my go-to snack during my week of taking the real food pledge. I made them with raisins, cranberries, dates, and walnuts. Delicious! I linked to your recipe here: http://www.tootimidandsqueamish.com/2011/06/how-to-eat-real-food-in-8-easy-steps/

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213 Anon June 21, 2011 at 6:08 am

Hi, I need to lower my cholesterol and lose a little weight. I just wanted to know how healthy these actaully are to have for breakfast. I see that they have about 170 calories per bar. At the minute i eat a kelloggs fitness bar for breakfast which only has around 90 calories. I realise that these (your bars) and they look delicious by the way) have all of those great ingredients in, but i was wondering why (if at all) it would be better to eat these rather than the kelloggs ones.

Thanks

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214 KathEats June 21, 2011 at 6:13 am

Anon,
My answer is in the ingredient list. You can see the baked bar one above – all real food. Nutritious.

I pulled the Blueberry Special K bar list here. Sugar, chemicals, trans-fats. I think it speaks for itself!

Ingredients
“CEREAL (RICE, WHOLE GRAIN WHEAT, SUGAR, WHEAT BRAN, SOLUBLE WHEAT FIBER, SALT, MALT FLAVORING, MALTODEXTRIN, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2]), CORN SYRUP, SOLUBLE CORN FIBER, BLUEBERRY FLAVORED FRUIT PIECES (SUGAR, CRANBERRIES, BLUEBERRY JUICE FROM CONCENTRATE, GRAPE JUICE CONCENTRATE FOR COLOR, SUNFLOWER OIL), FRUCTOSE, SUGAR, VEGETABLE OIL (SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS, PARTIALLY HYDROGENATED PALM KERNEL OIL)†, MALTODEXTRIN, CONTAINS TWO PERCENT OR LESS OF NATURAL AND ARTIFICIAL BLUEBERRY FLAVOR, DEXTROSE, SORBITOL, GLYCERIN, NONFAT DRY MILK, SOY LECITHIN, SALT, NATURAL AND ARTIFICIAL FLAVOR, CITRIC ACID, NIACINAMIDE, COLOR ADDED, MALIC ACID, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), BHT (PRESERVATIVE). †LESS THAN 0.5g TRANS FAT PER SERVING”

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215 Anon June 21, 2011 at 8:11 am

So definitely better to go for yours then? Nuts and seeds all help to reduce cholesterol as well, don’t they?

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216 KathEats June 21, 2011 at 8:17 am

YES!!

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217 Rebecca June 25, 2011 at 7:02 pm

These are honestly the best oat bars Ive ever made! I just made this recipe and immediately cooked a second batch! Thank you so much!

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218 Rebecca June 25, 2011 at 7:03 pm

Also – for the second batch – I added chocolated coated berries and nuts – made it not so healthy but also amazing! :) THANK YOU!

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219 April @ Motor City Runner July 4, 2011 at 8:24 pm

Hi there!! I just ran across your blog through carrotsncake and I love it. Quick question on these:
Could I replace almond milk with the skim milk. I only use almond when Im using oats ex. overnight oats.
Do you think that would change the baking time? I have not baked with almond milk yet.
Thanks so much!!

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220 KathEats July 4, 2011 at 8:27 pm

Welcome!! Yes, you can use any milk you like, although using almond will reduce the protein by quite a bit

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221 Lara July 5, 2011 at 2:56 am

Hi Kath!
Like everyone has said before, these are really great! We finished a batch of 10 in a couple of days. What a treat!
I used dried blueberries on mine, but I’m thinking of using fresh ones – will they keep for less time, and do they have to bake for a bit longer? Also, if I wanted to double the recipe – should I increase the baking time? (I’m a beginner baker).
Thanks and congrats on your lovely recipe and site!

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222 KathEats July 5, 2011 at 8:35 am

Hey Lara! The fresh ones will add a bit more liquid – so maybe add a little less. They also might deteriorate a bit sooner, but not too much. If you double it I’d increase the time just a bit – but not double. Just keep your eye on it.

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223 Layla July 20, 2011 at 7:17 am

Fab recipe thanks :-)

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224 Darci July 28, 2011 at 7:00 am

Can you use table salt? If so how much of it would be used?

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225 KathEats July 28, 2011 at 7:01 am

I would just use a pinch – it’s pretty strong! Make sure it’s well dispersed throughout too

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226 Darci July 28, 2011 at 12:30 pm

I just finished mine came out great I used instant brown sugar oats used some bananas that were totally ripe jaja. Some blueberrys, walnuts and dates. Mmmm so good. Thank you for the recipe,much love. (:

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227 Laura C July 31, 2011 at 1:15 pm

These are delish! What a great way to get oats, nuts and seeds in a bar to go. Kath, I love your recipes –the oatmeal with bananas is genius! And the microwaving the nuts — who knew? Thanks so much for your wonderful recipes and keep ‘em coming!

Laura

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228 Jeff August 1, 2011 at 10:21 pm

Great recipe and idea! Thanks!

I’m wondering if anyone has tried these with grains other than oatmeal – we have some gluten issues n my house.

Maybe buckwheat, brown rice, etc.?

Any suggestions are appreciated!

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229 Nicki October 19, 2011 at 9:22 pm

You can buy gluten free oatmeal. We use ” Only oats” out of Canada, but Bobs Redmeal makes one too if you don’t have any nut allergies.

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230 alisa August 15, 2011 at 1:17 am

just wanted to pipe in about the egg question. I had the same question as others mention in that I wasn’t sure why it needed to be added, since oatmeal should act as its own binder. Other recipes for similar oat bars don’t include eggs (e.g. http://projects.washingtonpost.com/recipes/2011/02/16/date-nut-oatmeal-bars/). So I skipped the egg (and added my last, neglected banana) and the result was perfect. Looks just like the pictures and tastes great. Well, tastes like oatmeal in bar form, which I think tastes great. If the only purpose of the egg is as a binder, i can confirm that it is unnecessary.

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231 Danica August 18, 2011 at 10:02 pm

I made them this morning (and I don’t cook), they were easy and I love them, was wondering though what you could do to get them crunchy??

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232 Binajack October 30, 2011 at 9:29 am

I turn the oven temp down to around 300 degrees and let them bake about 20 min or so longer. They aren’t crunchy exactly but they aren’t as chewy as the ones baked above.

I too LOVE this recipe. I make them a couple of times a month for my husband and I to eat for breakfast or just a snack. I switch up the nuts, fruit, seeds and other flavors based on what I have on hand.

I work in a wellness clinic and I’ve shared this with my co-workers as well as our guests/clients that come in.

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233 Kelley August 27, 2011 at 4:19 pm

Making these now before Hurricane Irene hits, so we have something healthy to eat that doesn’t require cooking, in case we lose power!

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234 Rose September 5, 2011 at 5:17 pm

I can’t believe how great these are! I’m not great at making myself eat healthy foods, but these make it easy!

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235 Stephanie September 14, 2011 at 1:36 pm

Hey I just finished my Master’s in Dietetics and will be taking my RD exam in one month. I am so excited. I love your website! Thanks for this recipe. I’ve been wanting to make simple and healthy oatmeal bars because my fiance loves to buy cereal bars and they are all filled with sugar. I am going to make these this weekend!

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236 Steve September 14, 2011 at 7:42 pm

How long do you let these cool before you cut?

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237 KathEats September 14, 2011 at 7:55 pm

Just till they’re no longer warm

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238 Steve September 14, 2011 at 8:05 pm

Thanks. Just took them out of the oven. They look good.

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239 John September 17, 2011 at 4:41 pm

My wife and I enjoyed these oatmeal bars without the nuts. I had a question, though, about the food “specs.” My wife uses Weight Watchers and she tried to calculate the point value. She noticed there were no carbohydrates listed. Is this true? Our oatmeal box lists carbohydrates.
Your thoughts,
John

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240 KathEats September 17, 2011 at 4:58 pm

Hmm. There are definitely carbohydrates in these from the oats – perhaps weight watchers thinks oats are so healthy they aren’t counted as refined carbs?

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241 Lorain October 8, 2011 at 12:56 am

I’ found your blog last week and I love it! This is on my todo list for this weekend! Already made the granola which turned out great and your love for oatmeal’s awesome I tried adding the chia and banana omg good :) looking forwaed to exploring your site more!!

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242 Nicki October 19, 2011 at 9:17 pm

Could I make these without the nuts and fruit? Do you have a suggestion for substatute? It is hard to find peanut/tree nut free dried fruit, but I would love a healthy snack bar. Thank you:)

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243 KathEats October 20, 2011 at 8:23 am

Yes, definitely. You can really add any mixins you like – from chocolate chips to chia seeds.

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244 Binajack October 30, 2011 at 9:33 am

I made some for the kids with butterscotch chips, no nuts or fruit and they loved them. That’s the great thing about these bars, they are pretty cheap to make and you can change them up so much.

I do have a question though…..could I add pumpkin puree instead of the egg and/or some of the milk. If so, any idea how much? I usually just “eye ball” the mix for the right consistency.

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245 KathEats October 30, 2011 at 9:35 am

Glad you like them!!

If you’re good at eyeballing, you’re probably better at this than me :)

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246 Megan October 23, 2011 at 11:40 am

These are delicious! I made the whole tray and stuck about half in the freezer. They are the perfect late night snack with some peanut butter on top.

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247 June October 26, 2011 at 10:46 am

These are absolutely wonderful. Mine has a little variation because I have a sweet tooth but didn’t want to use sugar. My neighbor gave me a can of guava paste, so I poured a layer of the oatmeal mixture into the pan, then a thin layer of guava paste and topped off with the oatmeal mixture. YUM!

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248 Gordon October 31, 2011 at 5:54 pm

I am baking these right now I doubled the recipe and I added honey and milk and I used almonds and Walnuts some chopped to powder and some jus roughly chop with a mix of 72% and other percentile dark chocolate and some dried mango cut into little pieces it smells so godd right now in my kitchen ^_^

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249 anastasia@ healthymamainfo November 1, 2011 at 1:54 pm

I made these bars today and posted about it right here:http://healthymamainfo.com/2011/11/baked-oatmeal-snack-bars/

Love them, thank you for the recipe!

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250 Zoe November 13, 2011 at 9:50 pm

I made a double batch of these tonight in a 9X13 inch pan. I didn’t have enough rolled oats, so I used half steel cut oats, and just soaked them for about 30 minutes in coconut milk (instead of skim) before I assembled the rest of the recipe. They turned out great! I made mine with dried cranberries, dried blueberries, dried apples, walnuts, and pumpkin seeds. I also tossed in a dash of almond extract.

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251 Colleen November 16, 2011 at 4:29 pm

For some added protein, I put in a scope of vanilla flavored whey protein. I used dried blueberries and walnuts (no seeds). The combination of the three made it taste like an even healthier vanilla blueberry Kind bar. I definitely will NEVER buy another granola bar after this recipe! Thanks! Great blog. Really enjoy reading.

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252 Jo November 17, 2011 at 9:42 pm

These are great for a little pre-gym boost. I doubled the amounts of vanilla and cinnamon for a bit more flavour, and added two dessert spoons of honey to my wet ingredients. Just enough to give a little sweetness, but not too much. x

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253 Therese November 19, 2011 at 12:19 pm

I just made them with dried cherries and cashews. I like the ideas for the alternatives for milk in the comments. I’ll try them next. I plan to make these a lot! I LOVE them. I too will never buy another packaged granola or cereal bar again.

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254 Holly November 29, 2011 at 2:52 am

can i cook these in the microwave, if so for how long?

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255 KathEats November 29, 2011 at 9:19 am

I’ve never tried nor would I recommend it, but I’m sure it can be done.

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256 Petes November 29, 2011 at 10:49 am

YUMMMMM Their so Good

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257 Hadijah December 9, 2011 at 11:46 pm

These look great and only 170 calories!?!

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258 Jill December 23, 2011 at 8:20 pm

How would I use steel cut oats in this recipe? I’m looking for healthy to replace cereal for breakfast that is fast. I do not like typical oatmeal, too mushy.

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259 KathEats December 23, 2011 at 8:21 pm

Jill, I don’t think steel cut would work dry because they take took long to cook. You could either soak them for a long time or pre-cook them and then mix them in. The liquid ratios would probably need to change some though.

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260 Megan December 26, 2011 at 11:48 pm

Thankyou for this recipe, sweet lady. I’m highly food intolerant – but can eat oats and nuts and seeds. (no fruit). This recipe is just perfect :-) Tho I might pop in some oat bran for extra goodness, and some extra liquid coz the bran tends to suck it up…..

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261 Yvonne Newman January 4, 2012 at 7:22 am

Oh ! I am soooo making these in the morning !

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262 Sheila Turner January 7, 2012 at 2:13 pm

Wow.. I just made these as a way to get more fiber and less sugars. Delicious.. I added choc chips, coconut, and a little honey. Way too good to share!!

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263 Sheila Turner January 7, 2012 at 2:14 pm

PS. I did not have quick oats. I used Old Fashioned. They are still fab..

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264 Dana January 10, 2012 at 6:12 am

These were tasty! I wish there was a way to print just the recipe. With a mac I can just select text to print. :(

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265 KathEats January 10, 2012 at 4:32 pm

Dana,
There is a way!! On my Recipage: http://www.katheats.com/recipage?recipe_id=6000286

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266 SuperMeatGirl January 10, 2012 at 8:13 pm

Amaretto-soaked raisins and apricots FTW. Also, whey protein and buttermilk.

These taste much like oatmeal cooked on the stove, but without the nasty :)

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267 Gina January 15, 2012 at 11:59 am

I made these several times following your recipe and they are delicious!!! I was wondering if you had a suggestion on how to make these a “protein” bar. I was going to just add my choice of protein powder but not sure on how to adjust other ingredients. Any suggestions?

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268 KathEats January 15, 2012 at 3:35 pm

Hi Gina,
I don’t use protein powders in my kitchen, so I know absolutely nothing about cooking with them. My apologies!

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269 Joe January 30, 2012 at 3:14 pm

I use protein powder in mine. I also add psyllium powder, wheat germ, and flax. I have had a couple batches on the dry side, however adding other ingredients such as peanut butter, agave and honey helped with the dryness.
This is a great recipe. Many people have asked for it after trying the final product and realizing the healthy benifits.

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270 Annie January 21, 2012 at 12:02 pm

Made these this afternoon. They are delicious! I used raisins and dates as that’s what I had lying around but can’t wait to experiment with all the other fruits! The possibilities are endless! I also added some honey and an extra teaspoon of cinnamon. Delicious!

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271 Annie January 21, 2012 at 12:06 pm

They’re probably really good in yogurt too.

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272 Nancy January 23, 2012 at 9:23 pm

Have not tried these yet but they look and sound delicious. Would you happen to know how many carbs would be in the original recipe?

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273 Priya January 30, 2012 at 10:20 pm

Thanks so much for sharing this recipe, Kath! Looking forward to making these!

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274 Susan February 3, 2012 at 8:59 pm

I just found this site. I have been looking for a truly healthy granola/granola bar without all the added sugar, honey and oil. I am so glad to have found your page. I made these right away. I used apricots for my fruit (which tastes amazing), vanilla almond milk and added 1/4 tsp ground ginger (LOVE ginger). Such a delicious snack! Thank you!

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275 Kay February 5, 2012 at 8:23 pm

Just found this site. Any chance you could also list the sugar and carb count with the nutritional facts on your recipes? Thanks.

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276 KathEats February 5, 2012 at 10:19 pm

Kay,
Thanks for visiting. I unfortunately don’t have time to enter all of my recipes in, but you can easily do so yourself for the ones you’re curious about in a recipe analyzer like this one: http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes

Best,
Kath

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277 Jon @elements2lead February 14, 2012 at 9:58 pm

These are so good and feel really healthy. I mixed dried cranberries and golden raisins for the fruit. Tremendous! Hope you are well!

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278 Eva February 16, 2012 at 9:26 pm

Would it be OK to use buttermilk instead of regular milk?

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279 KathEats February 17, 2012 at 9:16 am

Technically, yes. But I imagine it will change the flavor

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280 Shawn February 20, 2012 at 11:25 am

How can I put this on Pinterest? These are yummy! and easy! Thanks!

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281 KathEats February 20, 2012 at 4:02 pm

A Pinterest bookmarklet is what i use for surfing the net. I don’t have a capability to add a button net.

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282 Nicole February 25, 2012 at 12:55 pm

Stumbled upon your blog when I was searching for dairy free, sugar free recipes- I’m on day 3 of cutting refined sugar and dairy….fun times. I wanted to chime in to say that I’ve successfully recreated these using both coconut and almond milk, and they are good without fruit but with almond butter spread on top. I also doubled the recipe and baked in a 13×9 pan for 40 minutes. Thanks for the recipe! Going to try my variation of your baked banana oatmeal next!

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283 david February 27, 2012 at 6:21 pm

I love these but didn’t care for the eggy-ness. I made a ‘batter’ using cooked oatmeal, soy milk, wheat germ, a little peanut butter then added the dry oats/fruits/nuts. Awesome.

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284 Sandra March 8, 2012 at 3:18 am

I was looking for a nice healthy recipe for health bars without butter. And then I found your recipe. Awesome, love it. Thank you so much for sharing.

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285 Melissa March 9, 2012 at 12:13 pm

I loved these oat bars after making one slight change: I added a mashed banana. Delicious, healthy, and moist! I’m sure they’d be great without the banana as well, but I think it added a nice flavor and moistness. Thanks for the recipe!

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286 Nick March 12, 2012 at 6:30 pm

Would walnuts work for the nuts. walnuts dont have a hard shell, and they are mostly poly and manu fats.. i dont know if the walnuts would be still be good frozen and cooked. i know they oxidate when exposed to air for an extended periods of time.. anybody know if it would still work if you put walnuts?

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287 KathEats March 12, 2012 at 7:26 pm

Walnuts would be fab!

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288 david March 14, 2012 at 5:41 pm

hi

could i have these meserments in grams and mls as im from england and i dont really understand cups lol

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289 KathEats March 14, 2012 at 5:41 pm

You can figure out the conversion using a cooking conversion chart.

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290 Colleen March 26, 2012 at 6:30 pm

I am going to try these right now. I love the simple ingredients list!

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291 C.J. March 28, 2012 at 4:54 pm

Kath,

I stumbled across your blog a couple of days ago while searching for healthy oatmeal recipes. I found this recipe and will be making it soon; however, I wanted to share with you that you completely inspired me to create my own blog. I appreciate your passion and enthusiasm for food and will be a follower moving forward. Thanks for the inspiration!

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292 KathEats March 28, 2012 at 7:09 pm

Thanks CJ!! Congrats on the new blog – looks like it’s off to a great start!

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293 Bethany April 6, 2012 at 6:16 pm

Kath,
I found your blog through pinterest. I have now made a couple of your oatmeal recipes, including your overnight oats. Thanks. I just made these bars today. I made them with almonds, raisins, dried cranberries, and flax seed and followed your recipe exactly. They are good, but a little bland. I was wondering if you had any recommendations for something that would sweeten them up a bit. I read some comments of people who added bananas. Do you think that would add sweetness? Thanks again! I am loving your blog!

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294 KathEats April 6, 2012 at 7:23 pm

Hey Bethany,
Yes, bananas would add a lot of sweetness! You could also try a tbsp of maple syrup and perhaps some pecans to go with it? Or use salted nuts for a bit more depth?

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295 Jess April 10, 2012 at 11:39 am

In the oven now, coconutty, raisin-y, datey, goodness :) Smells amazing!

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296 Nanci April 24, 2012 at 6:57 am

Hi Kath and everyone! I’ve made these twice now in two weeks. My husband and I LOVE them. Mine come out not quite cooked enough on the bottom too. When we want to have one, I take them out of the refrigerator, put them in a non-stick pan and cook the bottom of them. Works very well. Such a healthful recipe and the combinations of what you can add or substitute are endless. This is our new favorite breakfast. Thank you Kath for sharing and thanks to everyone else for your input and ideas.

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297 Naasha April 29, 2012 at 3:53 am

Hi I really want to make this recipe but I’m from England and have no idea what measurement “cups” are could someone tell me what the ingredients are in grams. I read the milk was 300ml in one of the comments.

Thank you x

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298 Naasha April 29, 2012 at 3:55 am

Ignore me I’ve read a comment above thanks x

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299 Anusha May 4, 2012 at 10:40 am

Hi,

I baked these twice today. The first time, I did it in the square cake pan and got chewy bars. While those were great, I really wanted something more crispier than that texture. So I did the whole thing again with some variations on nuts and fruits and this time I baked them on a cookie sheet (sprayed with oil) . It filled up only a little more than half of the sheet. So I am guessing a half sheet would work best. For all of those trying to make it crispier, try this, this works awesome. Thanks for an amazingly healthy recipe

Anusha

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300 Anusha May 4, 2012 at 10:59 am

And oh I forgot to add, The down part was not crisp initially, so I did invert it completely after baking and broil the other side (that was first down) for a min or so till the wetness evaporated…. but do keep a very careful eye out during the whole time.. don’t even blink :)

Thanks
Anusha

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301 A Cooker May 13, 2012 at 3:49 pm

I used the 1 tsp. salt as instructed, but I used table salt since i didn’t have kosher salt.

1 tsp. table salt is way too much. Next time i will try 1/2 tsp.

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302 Elena May 17, 2012 at 12:44 pm

These are amazing! My kids have celiac disease and I’m always looking for gluten free “snack bars” for them, but they are so expensive. This is the perfect (actually better) alternative to pre-packaged bars! I used certified GF oats, dates, walnuts, and followed the recipe, including the salt, which I thought tasted great. Can’t wait for my kids to try these tonight. Very tasty; thank you so much for sharing this recipe!

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303 Fari May 27, 2012 at 2:58 am

hi,
I ‘d tried this recipe with pitted prunes, dates & crushed walnuts & increased the milk volume to 2 1/2 cups. Results……. awesome! Never like oats but with this recipe, it changed my perspective of oats are truly healthy & yummy. I’m trying to bake savory oat bars though since I’m not much of of a sugary person.

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304 Mat May 28, 2012 at 12:13 am

Mine didn’t hold up too well, they fell apart….

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305 Regina Cyzick Harlow May 30, 2012 at 2:36 pm

I made these today for the first time. They were great, but not quite sweet enough for our 3-year-old so next time I think I will add a tablespoon or so of raw sugar or pure maple syrup.

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306 Amy June 2, 2012 at 11:25 pm

Can I skip the egg? Because my daughter allergic to egg.

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307 KathEats June 3, 2012 at 8:09 am

Yes, but you might want to add flax or chia for a binder

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308 Amy June 4, 2012 at 12:46 pm

Thank you :)

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309 Jennifer June 7, 2012 at 10:09 am

I made these and found they were not as sweet as i would like…has anyone tried incorporating a mushed banana? any thoughts? or coconut milk instead of milk? otherwise i love the idea…also love this site! so happy to have found it – thank you.

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310 Jill June 11, 2012 at 3:03 pm

A good recipe never dies, what a discussion thread!

A friend just gave me a bag of Red Barn Oats (gluten free), so I’m trying this one tonite! Got to check if it’s quick oats or rolled oats, but can cut the liquid or attempt another modification. Thanks!

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311 Devin June 15, 2012 at 1:21 pm

Thanks so much for this recipe! A friend of mine made some bars like this for our roller derby team a couple of years ago. I kept asking her for the recipe but she always forgot. I made these last night and they turned out perfect! I did add a little bit of honey because I have such a sweet tooth.
Thanks again!

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312 Tara June 30, 2012 at 6:33 pm

Any way to omit the milk? I’m BFing and my daughter can’t handle dairy. Could I just replace with water or is there something else I could use?
Thanks!

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313 KathEats June 30, 2012 at 9:23 pm

Could you use a non-dairy milk?

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314 meredith peirick August 29, 2012 at 8:44 am

almond milk works out just fine….I bake ALL of my stuff with almond milk!

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315 Lindsay July 17, 2012 at 2:34 pm

Great to-go snack!!! I’ll never buy a 3 dollar granola bar again! :)
About storage: I know it says to store in the freezer, but for how long outside the fridge/freezer can I safely store them? After baking cookies, I just store them in plastic on the counter, so what would be the difference?
Thanks for the recipe!

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316 KathEats July 17, 2012 at 2:37 pm

I’d say the same time you’d store cookies for

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317 Sarah July 22, 2012 at 8:36 pm

These are amazing! Thank you!

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318 Roxanne July 24, 2012 at 10:15 pm

Sorry–these were not tasty at all–why does healthy have to be so yucky tasting??!! I ended up spreading some honey on top to give it some flavor and sweetness.

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319 Bob July 29, 2012 at 6:12 pm

How long/what temp do you use in the microwave when thawing these from frozen?

I tried with mashed banana instead of egg and they came out great, added a bit of sweetness too. Thanks!

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320 johnm419 August 2, 2012 at 4:13 pm

Your’re Fabulous

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321 Mommi H August 4, 2012 at 7:11 am

So I just stumbled across this recipe, and I’m going to try it with my kids later. But I just wanted to make sure that using lactose free milk wouldn’t mess up the recipe. Thanks!

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322 sam August 19, 2012 at 12:07 pm

Excellent recipe – Major change for me was soaking the oats with some yogurt and warm water for 24 hours to make them more digestible.

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323 Bethany August 26, 2012 at 10:25 pm

these came out great! I used flax seed and with the oats these make a great galactagogue to boost supply since I am a nursing mother. Next time I will probably add about 4-6 caplets of fenugreek and maybe a tablespoon of brewers yeast too. great make ahead idea for hectic mornings

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324 meredith peirick August 29, 2012 at 8:43 am

Hi, added a cup and half of almond milk by accident so I added more quick oats to the batch…to get the right consistency. I added dried pomegranates, mini choco chips, flax seed and sliced almonds…still came out pretty great! Going to make these for years to come…with different styles. Thanks again for the great base recipe!!! We love cliff bars in our family but I have been trying to save money…aren’t we all :) this is a easy way! Love women like you showing healthy can be good and save money! I have started a food blog called mambearfood.podbean.com where I make recipes too. check it out and I love your website…such an inspiration!

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325 Paige September 3, 2012 at 1:51 pm

With school starting up, I definitely need to make these. Always trying to find healthy snacks on the go. I like the idea of a banana walnut version.

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326 Sara September 6, 2012 at 10:26 am

Those receipes look delicious! Great write up.
I will give you a site where I got real fruit on powder form, I mix it with milk and ice cream to go healthy. they have mango, soursop, apple, pineapple, etc. A lot of fruits and veggies. Enjoy guys! http://www.freshlydried.com

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327 cathy devos September 9, 2012 at 8:20 pm

i’m looking for recipes without nuts because of school

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328 melissa September 18, 2012 at 2:41 pm

you can use sunflower seeds in place of the nuts. i have the same problem and these are great!

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329 melissa September 18, 2012 at 2:40 pm

i make these every week for my kiddos school snacks.
we cant use nuts due to allergies of other kids in the school, there’s a boy who has an allergic reaction if his neighbor thinks of a peanut.
i use sunflower seeds in place of the nuts, varying from plain to honey roasted to a combo of the two, and chocolate chips in place of the dried fruits. i also use milled flax for the seed. they are sooooo good. i make a double batch every sunday and put them in the fridge.
i also leave out the cinnamon after the kiddos complained that it was overpowering.
i did make a batch with walnuts for a friend who was sick and she loved them!
thanks for the recipe!

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330 Susan September 25, 2012 at 8:26 pm

I made these last week and they were great. I reduced the salt as recommended by many. Just made another batch, but doubled it. Thanks!

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331 CeCe September 29, 2012 at 2:12 pm

I tried replacing some of the milk with pumpkin puree. Also added ginger in and nutmeg! They came out tasting a bit like pumpkin pie! Perfect for busy work-week breakfast. Thank you for the recipe!

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332 Mariags October 6, 2012 at 3:52 pm

Simply divine and so easy to make!!

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333 Dara Hill October 11, 2012 at 1:27 pm

If you make them in an 8″ x 8″ pan bake an additional 5 – 10 minutes to allow for the slight difference in thickness. I used golden raisins & dried wild blueberries for the fruit and walnuts, slivered almonds & hulled pumpkin seeds for nuts and seeds (all raw, not pre-toatsed or roasted.) The bars are wonderful and don’t need any additional sugar.

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334 Sophie October 13, 2012 at 2:54 pm

This recipe was not what I was looking for because it had too much salt.

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335 dandy October 17, 2012 at 4:42 am

hey this is the first time i am going to do these they look delicious but i have a question does it have any flour in it? if not what holds it together?

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336 KathEats October 17, 2012 at 5:57 am

No flour… The oats and egg!

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337 dandy October 17, 2012 at 6:00 am

:D thank you will be trying it tomorrow

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338 Eva October 18, 2012 at 3:09 am

Thanks for sharing. My kids loves bars so all recepies are appreciated. Bars are easy to make, do in advance and freeze them. Easy to take to the school, tour and you know that your child has everything it needs during the day. Try this one :-) It is of course good to replace walnuts with other nuts such as peanuts, pecans or cashews. It is also possible to replace the dried fruit against other dried fruit. I sometimes have in dried cranberries, banana chips or raisins. 10 bits 1 1/2 cup peanut butter (200 g) 2 cup dark syrup ½ cup brown sugar 3 cups lightly crushed whole grain cereal 1 cup coconut flakes 1 cup walnuts, coarsely chopped 1 cup sunflower seeds 1 cup pumpkin seeds 1 cup dried apricots, chopped 1 cup prunes, chopped Grease an oblong or small rectangular baking pan. Heat the peanut butter, syrup and brown sugar over low heat, stirring until everything has melted together. Stir together the dry ingredients. Mix together the syrup while the batter is still hot. Pour the mixture into the pan. Let cool in the refrigerator for about 20 minutes or until the mixture has set. Turn the cake onto a cutting board and cut into squares.

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339 Lisa October 20, 2012 at 10:05 am

Great recipe and website! As a fellow RD I want to thank you! I am making these today for my kids and will be sharing this recipe with all my Birth to Three/Early Intervention families that I work with.

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340 Pam October 31, 2012 at 9:56 pm

I made these last night. I wish I’d read the comments first because they came out way too salty. I’ll try again with no added salt – I think the salt from the nuts and seeds would be enough. I tried one after they came out of the oven and it was tasteless. After a day in the fridge, though, I can taste the fruit. I think I’ll try again with some banana added and, as stated, no salt.

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341 Ali November 1, 2012 at 7:50 pm

These were delish! Since I’m allergic to nuts, I made them with banana, coconut, and a wee bit of chocolate, and they were just perfect. Thanks for the recipe!

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342 Andrea November 8, 2012 at 9:58 pm

Just recently discovered your blog while searching for homemade oatmeal bars for breakfast on the go (smack me, we’ve been eating those crappy Quaker ones!). The whole family loves them! I added a small jar of fruit preserves into the mix for a little more sweetness and they were awesome! Thanks so much!

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343 Pam November 17, 2012 at 4:34 pm

I have been looking for a receipe for oatmeal bars for a quick breakfast. I am changing out the skim milk for coconut mlk.

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344 Dean December 4, 2012 at 7:10 am

Hi Kath, this recipe is so cool, I even translate it and post it on my new website http://www.dietetik.si/sadne-ovsene-tablice/-2012-11-24/. I am a RD as well. Your blog is great. Thanks for the recipe!

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345 Verenique B December 4, 2012 at 2:22 pm

have you ever tried putting pb on top?

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346 Julie December 5, 2012 at 4:54 pm

OMG, I love these! “Portable whole grains” are EXACTLY what I was looking for! And I like to save sugar for a treat. I’m making my second batch now, and then on to try the Baked Pumpkin Oatmeal. Thanks so much for putting this online! The pictures of cutting the bars were so helpful, too! Can’t wait to try more recipes!

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347 Frances December 28, 2012 at 4:07 am

Without freezing, how long will these last?

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348 KathEats December 28, 2012 at 4:49 am

3-4 days I’d say

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349 Amanda S January 15, 2013 at 12:58 am

I didn’t have nuts or dried fruit so I diced up some green apple to put in it. I also used soy milk rather than skim milk. It turned out great. While they were still hot I drizzled some maple syrup on them and ate them like a pancake. Great for my late night sweet tooth, but the choice to leave out the syrup for a more healthy snack tomorrow is also great.

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350 wanda January 15, 2013 at 2:50 pm

what can i use to make a little more crispy?

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351 KathEats January 15, 2013 at 3:20 pm

Perhaps less liquid and more cooking time?

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352 Ri January 18, 2013 at 1:29 pm

1 tsp of salt….that seemed alot. But I followed the recipe and it was two salty…good thing I added a touch of brown sugar and some chocolate chips….was this a typo?

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353 KathEats January 18, 2013 at 1:41 pm

kosher salt?

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354 Ri January 18, 2013 at 2:01 pm

yup I used kosher…..by the way do these have to be refrigerated?

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355 KathEats January 18, 2013 at 3:34 pm

Bummer… Maybe I should alter it since it seems to be a common complaint. They didn’t seem salty to me.

I would refridge, yes

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356 Victor M January 23, 2013 at 3:40 am

Really good oatmeal bars ! I didn’t know how long to let cool down before removing from parchment paper , but 30 mins worked well for me hope that helps for anyone out there who’s wondering too lol

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357 tam January 25, 2013 at 11:22 am

Great recipe. Just wondering, if you wanted to use only egg whites, how much would you recommend? Thanks Tam

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358 KathEats January 25, 2013 at 11:28 am

Probably just a comparable volume? Twice as many eggs?

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359 Ellen February 2, 2013 at 6:02 pm

Hi Kathy,
Do you think I could use steel cut oats and wheat berries?
Looking for a “breakfast’ that is portable using these ingredients

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360 KathEats February 2, 2013 at 9:11 pm

I don’t think either of those would be finely ground enough to absorb and cook

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361 Nancy February 4, 2013 at 10:47 am

The second time I made these delicious oatmeal bars I baked them in muffin tins instead of a baking pan. I like this better–controls the portion size and they hold together better than the bars did.

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362 Buffy March 14, 2013 at 10:49 am

Thanks for this idea. I want to make oatmeal bars for a trip tomorrow and will try this one. I don’t have parchment paper on hand. They sound great and must be from all the comments.

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363 Gary Allison February 9, 2013 at 6:10 pm

I baked these today.
I used shredded Coconut, Pistachios, Walnuts, Pumpkin Seeds, Sunflower Seeds, Hemp and Chia seeds. The dried fruits were Raisin, Apricot, and Prune. The mixture seemed a little dry, so I added the juice of one small Orange to the mix.
It may have to do with the altitude (I live at 3500 feet above sea level) but, mine took more like an hour to bake through.
The Pistachios were salted so, I will back off on the salt for the next batch.
Thank you for the excellent recipe.

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364 Tammy March 1, 2013 at 7:14 pm

Just came across your recipe today and it looks amazing!! Can’t wait to try it. I just have a question. Your nutrition facts state 170 calories (according to the pic, you cut in 16 pieces). But cut in 12 would be 125 calories? Am I reading it wrong or should those two numbers be flipped? Thanks a bunch!!

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365 KathEats March 2, 2013 at 4:43 am

The 9 or 12 cut servings info are correct -ignore the fact that I did 16 in the picture because this was a later, flatter batch that I added for clearer photos after the fact.

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366 kathy e March 4, 2013 at 10:29 am

I used a protein drink instead of milk. worked great, and added more nutrition.
Also, when you put the parchment paper in your pan, if you snip the corner, the paper folds easier and fits the pan more tailored.

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367 Danilo March 26, 2013 at 1:35 pm

Thanks a lot Kath for this wonderful recipe. I’ve made them yesterday using this recipe. This is so easy to make, quick, healthy, tasty and easy to carry anywhere you go. It is such a nice snack. Thanks a million!

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368 Pb March 27, 2013 at 11:27 pm

Going to try these out no doubt, you have some great recipes. The baked banana oatmeal… HOLY DAMN THOSE WERE GOOD.

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369 Joan April 3, 2013 at 9:21 am

THANK YOU KATH!!! I do not like oatmeal, (never cared for mushy consistency) but have always wished I did b’cus I believe it’s a healthy breakfast & a healthy snack; not to mention the fiber benefits. I’ve tried the “processed” ready made oatmeal bars & to me they were okay, but didn’t like all the added sugars, preservatives, etc. Well I’m so happy to say I will now be eating oatmeal! Yay! This recipe is SO easy; and allows for so much creativity & variables. I had no problem with the salt as some others have said, I’d leave it the way it is Kath. (I used sea salt & did not taste overly salty.) Used cranberries, walnuts, almonds, ss mini choc. chips. & poured in a tad of agave nectar; as I didn’t use a lot of dried cranberries and they’re not that sweet anyway. Next time around, think I’ll throw in some coconut. Love that you can make this recipe sugar-free entirely, sweet w/chocolate & add-ins that make it more desert like, or plain-jane & keep it super low in fat/sugar calories. So easy, so simple, so many options.(And it’s not mushy-it’s muffin-ney ?it) Love reading the variations & ideas by others. Thank you so much Kath for sharing your talents & treasures! Wonderful site & beautiful family. ?

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370 Carolyn April 6, 2013 at 7:19 am

Just came across this recipe and would love to try it but the measurements are confusing – cups??? Just tried looking up conversions and there are different conversions depending on type of ingredient. Can you provide the recipe measurements in grams for me so I make sure I get it right? That would be great, thanks :-)

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371 sam hamontree April 8, 2013 at 1:30 pm

Made a batch today. I spread the batch out thinner and added 1/2 stone cut and 1/2 rolled oats to maximize the benefits of lowering my cholesterol. I added 1/4 cup coconut and 2 tablespoons of honey to give it a hint of sweetness. They turned out nice and crunchy.
Thanks Sam

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372 K9 Kreations April 13, 2013 at 12:09 am

Bet these would be great with almond milk as well that would also add some sweetness to them…will have to try it!

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373 lisa May 5, 2013 at 6:11 pm

I just made these using the instant maple and brown sugar oatmeal packets, added some almonds and banana. Delicious. Thanks for the recipe.

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374 Julie May 21, 2013 at 9:43 am

My husband is a pretty picky eater, and I have had a really hard time finding inexpensive ways to send him breakfast because he leaves for work so early. I made this last night, and he said he loved it!!

~Julie

http://tokyoblossomboutique.com

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375 Lydia May 28, 2013 at 4:24 pm

Made these today as a healthy revision snack to help me through my exams! Was chuffed with the results. Full of my favourite things and no nasty additives/sugars, just natural deliciousness!

Thanks for the recipe! :)

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376 jon June 7, 2013 at 3:42 pm

I added 2 scoops of vanilla protein powder to boost the protein content, dissolved it in the milk before adding the milk. Worked out great..

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377 Ashli June 9, 2013 at 12:58 am

This is a great base recipe and very versatile. I used chopped walnuts and choc chips (yum) but next time will go healthier with dried fruit:)
1 tsp is for sure too much salt, though. I used less than 1/2 tsp and it was still too salty. Next time, just a pinch.

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378 Jenn June 23, 2013 at 5:45 pm

I’ve made two batches in the last three days:

1- almonds, dried cherries, 1/4 cup brown sugar, flax seed, sweetened vanilla almond milk, cinnamon.
2- dried apples, raisins, 1/4 cup brown sugar, flax seed, sweetened vanilla almond milk, cinnamon, all spice.

They were both DELICIOUS! To me, they were more like baked oatmeal that held together. My 2-year-old won’t stop asking me for more. I’ll keep this in my regular rotation, thank you very much!

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379 Robbie July 16, 2013 at 9:07 am

I am allergic to eggs . Is there a substitute for the egg? and generally is there a substitute for eggs? “Egg Substitute” actually has egg in it.

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380 KathEats July 16, 2013 at 9:20 am

You could try a chia or flax egg?

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381 kauna ekandjo July 24, 2013 at 10:57 am

Hi Kath
I am a Namibian lady in Ongwediva town and your bars have become my all-time favorite! May God the Almighty bless your hands for such a great job.

Wishing you all the best.
Kauna

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382 Louise July 26, 2013 at 8:12 am

Hi there, fellow Dietitian. Just want you to know how much I’m enjoying your blog, which I happened to hear about during a nutrition seminar I attended a few months ago. The keynote speaker presented on ‘Teaching Clients to Eat Better with Social Media’, and she mentioned a few great blogs, including yours. I’m glad I signed on as you have the same exact taste in (real) food as I do! I’m an RD in NY and look forward to many more recipe and product ideas. Thanks a bunch!

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383 KathEats July 26, 2013 at 8:25 am

Thanks for stopping by!

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384 Margaux Arntson July 28, 2013 at 5:28 pm

I must have done something wrong, but mine taste horrible! I used raisins, cranberries, sunflower seeds and pumpkin seeds.
The only way they are palatable is smothered in vanilla yogurt. Even then it’s a pain to get them down.

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385 STEVE August 5, 2013 at 7:44 pm

With a 9 x 13 pan would I multiply everything by 1.5 or could I just double everything to make it easier? Cooking time?

Are steel cut oats better for you and can you use them for these oatmeal bars?

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386 Maggie August 8, 2013 at 8:13 pm

Yummy! I sprinkled 0.25 cups brown sugar/butter on top half way through baking—amazing!

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387 Barbara August 16, 2013 at 9:48 am

Kath: I noticed that you are a big fan of soaked (overnight) oats. Can you recommend this as a modification to the oatmeal bars? (e.g. What proportions? Adjust liquid?) Upon eating the wonderful bars I baked from your recipe, I remembered previous experience where basically raw oatmeal caused cramps, bloating, and “fermentation” of the oats in the GI tract. Other sites recommend soaking to break down the phytic acid on the outer layer of the bran (read here to find out why: http://www.highonhealth.org/why-its-very-important-to-soak-oats-before-you-eat-them/) While I love the idea of baking a healthy bar without flour, not being able to digest the nearly raw oat bar isn’t a solution either! Thanks for your great site. Love all the comments from other readers!

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388 Tiffblakey August 17, 2013 at 10:07 pm

Just put these in the oven to try as a snack for my husband while he’s on the road next week. I used pecans, flax, soaked gogi berries, and a drizzle of honey. I won’t eat them because of the pecans, but I’ll let you know how he likes them. He’s excited to try them.

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389 Tiffblakey August 18, 2013 at 8:38 pm

And then I scorched them. It was my first time baking in this oven/house. I suspect the oven runs hot. I just put in a second batch. It’s identical except I left out the honey and subbed bananas in place of the eggs so the hubs doesn’t have to refrigerate them. Oh, and I used coconut almond milk instead of milk milk.

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390 susan August 19, 2013 at 1:14 pm

Do you know how much fat is in each bar? Thank you

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391 SLM January 19, 2014 at 8:48 am

I did individual calculations of my ingredients oats, walnuts and almond slivers (to combine for the 1/2 cup), milled flax seed, wheat germ, dates and raisins (to combine for 1/2 cup) and non-gmo soy milk instead of skim, egg, vanilla, cinnamon, only 1/2 tsp salt. Per my calculation each 1 inch bar would less than 5 grams per bar (mine would be 4.8 grams) and that would be mainly the healthy fats from the nuts and flax seed as the other ingredients have negligible amounts of fat when divided into the serving amounts.

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392 Jenn October 26, 2013 at 8:51 am

These are great. they taste a bit like health, but I don’t mind. I add about 1/8-1/4c of unsweetened apple sauce to mine. They go bad after 5-6 days if not frozen, so if you don’t have a voracious appetite, you definitely want to freeze them.

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393 Rick November 9, 2013 at 11:39 am

Just made a batch…they are really good…been looking for a healthy snack…making batch 2 now…thanks much!

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394 Anon November 19, 2013 at 11:08 am

As an alternative to milk,I soaked the fruit in 1.5 cups of water overnight and used the sweet sticky juice as my liquid which tends to soften the fruit, make the bars stay fresh for longer and reduced the fat content of the bars. This worked perfectly with the above ingredients but I did add milled linseed, dried coconut and wheatgerm to the recipe. Enjoying one now at my desk to help me through the 3pm slump!

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395 Monica January 12, 2014 at 8:41 am

I’ve never really baked before so I didn’t have high hopes for my first try. I’m not very fond of cinnamon and decided not to add the salt as I used dried fruit peel as well as raisins.
They came out so well and definitely a healthy snack for those unproductive times at work!! They’re so easy and quick to make so I’ll be baking these on a regular basis :)

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396 Kirsten January 18, 2014 at 5:28 pm

Hi!

I want to make these and I have a huge bag of honey almond granola do you think I could use that in replace of the rolled oats as I don’t have any and preschool is my turn tomorrow! Yikes!

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397 KathEats January 18, 2014 at 5:59 pm

I’m not sure that would make an ok texture but it’s worth a try

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398 Brenda January 20, 2014 at 8:35 pm

Wow! Thank you so much for this recipe. It’s so easy and DELICOUS! I am making my third batch right now…just had to visit your page for the recipe lol. I like to make them with dried prunes, dates, apricots and shredded coconut. I do also add a little coconut oil…not sure why lol.

Yay! :)

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399 virginia January 22, 2014 at 3:24 pm

I just made these. They taste great. I used cinnamon chips instead of ground cinnamon, cashews, chopped dates, brown sugar, sunflower kernels, and the quick cook oats. They turned out moist. Next time I will try the choc. chips. and bananas.

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400 T January 26, 2014 at 11:14 pm

If I’m not freezing these, should I put them in the fridge to keep fresh or leave them on the counter?

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401 KathEats January 27, 2014 at 10:55 am

Counter for 48 hours and fridge if longer

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402 Rokevena February 2, 2014 at 9:40 pm

I’ve just made these and they are WAY too salty!!! I measured everything and they’re almost in edible. Any suggestions as to how I can fix the batch I’ve made? It would be a shame to throw it out.

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403 KathEats February 3, 2014 at 8:31 am

Did you use table salt by accident?

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404 Rokevena February 3, 2014 at 9:54 am

Nope.
I’ve made chocolate peanut butter to slather on top. Not as healthy, but at least I’m not throwing it out.

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405 Olivia February 17, 2014 at 9:17 am

Hi Kath!
I hardly ever leave comments on recipes, but I need to complement you on the layout of this post/recipe. I’ve been searching around the web for an oatmeal bar recipe, and these were delicious btw!! The main purpose of this comment is to sincerely thank you, for layout of the ingredients / the alternative options and suggestions for ingredients / the simple and straightforward directions / along with the step-by-step process pictures (for those of us who are baking novices). Most bloggers like to post recipes in paragraph style, add fluff into the directions, or leave out key cooking method details with the assumption that we are all master bakers, so THANK YOU!

Other bloggers out there, take note! When fingers are sticky and counter space is limited, it is VERY difficult to scroll through an online recipe that is not broken down to the core steps in a simple way (yet also creative and beautiful in a logic-oriented way). I apologize for being wordy, but I NEEDED to to give you a nice big comment hug for your genius :) Have a wonderful day!

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406 Roanna February 19, 2014 at 7:28 pm

I made these for my daughter and me, we love them! Such a yummy healthy alternative to ones we buy from the store. I will definitely be making these again!

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407 Angelina March 3, 2014 at 7:32 pm

These were so easy and versatile! I added raw pepitas (pumpkin seeds), raw almonds, cranberries, and chopped prunes, which is what I had available. Learning to “go with the flow,” I named these Pepita Oat Bars after spilling the pepita bag over into the mix. :)
I highly recommend the parchment paper to line the pan.
Thanks! I just discovered your blog and look forward to trying more recipes.

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408 Violet March 23, 2014 at 1:11 pm

I followed the recipe precisely as written and was surprised with the results. I expected a chewy oatmeal flavored bar, but instead got a gummy bitter tasting mess. I’m not saying it’s a bad recipe, I just think it really wasn’t the right one for me.
Maybe I didn’t cook it long enough? My oven has its own idea when it comes to baking and we sometimes don’t agree.
All in all, still edible, I’ll just mash it together and pretend I did it on purpose

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409 Claire March 25, 2014 at 6:07 pm

Don’t ever post to these things but it’s just the recipe I’ve been looking for!added peanut butter and extra fruit for more sweetness and it all worked a treat. Should be just the thing to fill me up at work. Delicious! Thank you!

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410 bakergirl April 23, 2014 at 6:44 pm

Made these once and they were terrific. Made them a second time, exact same way, and not so terrific. Need a new recipe!

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411 Ellie April 29, 2014 at 10:49 am

Is it ok to substitute the nuts and seeds for more fruit or chocolate chips? I really don’t like nuts and seeds but still want them to be (relatively) healthy.

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412 KathEats April 29, 2014 at 12:39 pm

Sure!

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413 Nicole May 7, 2014 at 11:20 am

I just made these are they are insanely yum! I used raw pecan nuts, substituted the skim milk for reduced fat coconut milk, and used dried cherries – they give it a tartness, which I love. I’m almost ready to make another batch already! :) Brilliant recipe, thank you!

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414 Molly May 25, 2014 at 2:20 pm

Love this recipe! I make it probably weekly now because my kids, 3 years old and 18 months, LOVE THEM. I add a bit of brown sugar, nutmeg and flax seed, and then get crazy with the add-ins – coconut, various nuts, sesame seeds, pepitas, etc. But always raisins. I also cut them so they’re about the size of my thumb because that works well for my littles and their appetites. Wrap up 2 at a time in wax paper and keep them in the freezer, ready to grab and go for on our adventures!

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415 Julia June 7, 2014 at 7:05 pm

im trying to not eat lots of sugar so what if i did this:
oats
nuts
seeds
water or milk

and then bake it?

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416 Courtney June 15, 2014 at 9:38 pm

I just made a double batch of these using honey roasted sunflower seeds, toasted pecans, and dried dates. So yummy. Not dry, but chewy and I wont have to worry about a bunch of crumbs if I eat these during my drive to work. My 6yo has already asked for more!

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417 Ed Crowe June 22, 2014 at 9:12 pm

I have been making this recipe for about a year now. It’s amazingly good. I make them and take them to work for my employees. They disappear quickly. I have substituted the milk with vanilla almond milk, and added flaxseed, almond extract and a fresh apple and banana cut into 1mm pieces. This adds a lot to the moistness. I bake them in paper muffin cups. Makes it easy to grab and go. I usually quadruple the recipe and ziplock them and put them in the fridge. They keep for about 10 days. Thanks so much kath for sharing this.

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418 Sarah D July 1, 2014 at 12:03 am

Wonderful, easy, just what I needed to store in the freezer for those days I need to put in my husband’s hand when he leaves insanely early. I increased the cinnamon a bit, added nutmeg and the suggested 1/4 c. brown sugar and diced a fresh apple for good measure. WOW! Perfect!

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419 Kristy July 17, 2014 at 6:59 am

I can’t see the recipe because of the giant GLAD advertisement that won’t go away. can you re post, or email or something?

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420 KathEats July 17, 2014 at 7:08 am

Sorry I’m working on it!

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421 Kristy July 17, 2014 at 7:18 am

Thanks!

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422 KatieJo July 30, 2014 at 4:57 pm

Can I use Silk unsweetened almond milk instead of skim milk???

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423 KathEats July 30, 2014 at 6:02 pm

Yep!

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424 Rebecca August 8, 2014 at 3:44 am

Anyone happen to know the fat and carbohydrate count for these? I’m trying to calculate for weight watchers. Thanks.

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425 Gail August 22, 2014 at 8:56 pm

What is kosher salt ?

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426 KathEats August 23, 2014 at 9:41 am

It’s a larger grain size of sodium chloride than table salt

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427 Dave September 1, 2014 at 8:48 pm

U can make a great batch with the cheapest rough oatmeal ,a whole big drum is 2.80 cents
put in whatever is on hand sesame seeds,raisons cranberies sunflowerseeds nuts slivered almonds flax seeds chia seeds–spend time preparing gathering – dry fortified
vitamin d milk powder -tiny can of canned milk—when u have a big bowl filled with
ingredents u need to add binders ,an egg alittle water, mix -salt with iodine in it-u need that too -that tiny can of canned milk u dont wont this too wet—like stuffing add another egg or egg white— two table spoons cornstarch -another binder b brave not afraid !
put parchment in your pans [pans] plural ! yr oven should not b high, 350 is ok !
in the middle of oven press the goodies to bottom of pan even –bake 40 min
stick yr finger in pan on counter top [you dont want to burn it] still gooey ? bake some more another 30 min getting brown good ! 45 min ok !
take your pans out put on racks cool cut with hamburger turner let cool
wrap each bar in foil carefully- fill a shoebox—put in frozen food area
u now have about 200.00 dollars of energy bars but 10x better no one makes a product like that–cant buy it anywhere- next time put some honey in it too Dave my stuff !

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428 Dave September 1, 2014 at 8:56 pm

something else—keep your bars about 1 in thick no more then that
in foil bars will keep all winter—I no thats my bar recipt for my health bars
im not young anymore so I need a boost– these bars will boost you

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429 Tara September 15, 2014 at 1:46 pm

Definitely going to make these, they look so tasty and i want to move toward more whole foods.

I’m confused though, you said cut into 9 or 12 but your picture shows it cut into 16… I’m only concerned because i would like to know the number of calories for each portion, it’s 170 if cut into 9 per your instructions, can you confirm it’s 9 and not the 16 like in the pic?

Thanks :)

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430 KathEats September 15, 2014 at 2:51 pm

Tara I updated the photos a few years later, so I’m pretty sure the original was 9 or 12 – but unfortunately I don’t know which! You can put them into My Fitness Pal’s recipe calculator and quickly figure out what number works best for you.

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431 Monica October 2, 2014 at 3:36 pm

Yum, these were good. I used reduced sugar dried cranberries, slivered almonds, sunflower seeds. Also reduced the milk and added unsweetened applesauce and almond extract. Trying new recipes as my family eats way too many processed bars. This ones a keeper!

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432 Renee October 18, 2014 at 10:46 pm

This recipe is great! I’ve also made an amazing vegan version by substituting coconut milk for the skim milk and 1/4 cup coconut oil for the egg. Works just great and is delicious!!

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433 Vanessa T. October 19, 2014 at 9:44 pm

These are amazing! I can’t tell you how long I’ve been searching for a recipe like this, only to find unhealthy, fattening versions that are either too soft or too dry. Thanks so much!

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