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Maple Oat Bars

Maple Oat Bars


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Move over, honey, today is Maple Syrup Day — a day to recognize the sweet sap of the maple tree, partner to pancakes, waffles, and French toast. Grade B is the more robust type, while Grade A is perfect for adding very subtle flavor to baked goods.

Ingredients

  • 8 Tablespoons unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1 large egg
  • 2/3 Cups all-purpose or white whole-wheat flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Cup pecans, toasted and chopped
  • 1 Cup quick-cooking or old-fashioned oats

Servings16

Calories Per Serving184

Folate equivalent (total)7µg2%


Healthy Vegan Oat Bar Recipe (Gluten-Free)

Breakfast bars come in all shapes and sizes. From crunchy to chewy, soft, fruity, or nutty &ndash we love all variations of this convenient and tasty snack. But beware: not all oat bars are vegan and not all vegan oat bars are healthy.

To show you that it&rsquos actually really easy to create oatmeal bars that are both healthy and vegan, we want to share this family and fan-favorite with you here.

Because nothing calls our name more than a cheap, convenient and wholesome twist on a comfort food recipe!

That&rsquos why our baked vegan oat bars don&rsquot just contain rolled oats, but also natural sweeteners in the form of fruit, some plant-based omega-3 sources and are entirely oil-free!

They&rsquore a homemade convenient snack that could be made flourless by replacing oat flour with quick oats or made super fruity like these sugar-free flapjacks with raspberry chia jam.

To see how versatile our healthy oat bars are, what you need for them, whether they are good for you and lots of tips around making the best oat bars, keep on reading.


Granola Bar Ingredients

Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

Mix-ins of your choice

Here’s where we add more flavor! See below for options.

Nut butter

Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Honey or maple syrup

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Cinnamon, salt and vanilla extract

These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.

Watch How to Make Granola Bars


Recipe Summary

  • 2 cups old-fashioned rolled oats
  • ⅓ cup packed brown sugar
  • 1 tablespoon white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.

Bake in the preheated oven until edges are golden brown, about 30 minutes.


Make large or small oatmeal bars (we prefer small)

One of the things we like about this recipe is cutting the bars smaller: to get more of them! Here are a few notes on the pros of smaller oatmeal breakfast bars:

  • Make 32 rectangle-shaped bars for more servings & less calories and sugar. The sugar in a small bar is only 1 teaspoon, and it’s still a super satisfying snack or treat. We prefer this size for most versatility (though the photos show the squares).
  • Make 16 square bars for breakfasts. If you’re eating them as breakfast bars, you’ll probably want a larger bar to be more filling. Of course, you could just eat 2 small bars!

Ingredients for Chewy Apple Oatmeal Bars

  • Gluten Free Old Fashioned Oats – Be sure you’re using the old fashioned rolled oats, rather than quick cooking oats. This helps with the chewy good texture.
  • Ground Cinnamon – We’re not shy here, going with 2 tsp good quality cinnamon in the bars themselves, and a little sprinkle on top after baking.
  • Baking Powder – Always be sure your baking powder is fresh and not even close to expiring. Baking powder gives these bars a higher lift and a soft texture.
  • Unsweetened Applesauce – If you want to keep these apple oatmeal bars sugar free, be sure to get applesauce that’s labeled “no sugar added.” It can be easy to accidentally grab a jar of applesauce that is laden with added sugar. If you’re into making your own applesauce via slow cooker, that’s another great option.
  • Pure Maple Syrup – Definitely use 100% pure maple syrup here not pancake syrup or any other syrup. We only use 6TB in this recipe, as our goal was to keep these bars light and healthy. Feel free to amp up the maple syrup a bit if the batter tastes too light for you. Another great option is raw honey, in place of the maple.
  • Coconut Oil – Measure the coconut oil as a liquid, melting it before measuring. Coconut oil lends a subtle aromatic flavor, while remaining mostly undetected in this recipe. It’s a fabulous alternative to butter, and allows these oatmeal bars to remain dairy-free.
  • Egg – Eggs are classified as a protein and not a dairy product. So happy about that, as it allows those who are dairy intolerant to enjoy these bars. Just 1 large egg will help the binding of these yummy oat bars.
  • Vanilla – Only 100% pure vanilla extract belongs in these delicious oat bars. We go with a generous 2 tsp vanilla here, which provides great aromatic flavor.
  • Apple – You’ll need 1/2 cup loosely packed grated apple here. I love Honeycrisp apples, as they have such amazing apple-y flavor. You can also use Fuji or Granny Smith. If you prefer to chop your apple instead of grate them, you’ll have little chunks of apple bits to enjoy in every bite.

1. In large bowl, whisk oats, flour, sugar and salt stir in butter until combined. Firmly press half into parchment paper-lined 8-inch (2 L) square cake pan spread with blueberry filling. Crumble remaining oat mixture overtop, pressing lightly.

2. Bake in preheated 350°F (180°C) oven until filling is bubbly and crust is golden and firm, 35 to 40 minutes. Let cool completely on rack and refrigerate until cold before cutting into squares. (Cover and refrigerate for up to 5 days.)

1. In saucepan, bring blueberries, syrup and 3 tbsp (45 mL) of the juice to boil over medium-high heat reduce heat and simmer, stirring occasionally, until berries are tender, 10 to 15 minutes. In small bowl, stir cornstarch with remaining 1 tbsp (15 mL) juice and the lemon juice whisk into berries.

2. Reduce heat and simmer, stirring constantly, until thickened, about 1 minute. Transfer to wide shallow bowl refrigerate, stirring occasionally, until cool, about 30 minutes.


Jessica’s Pistachio Oat Squares

6-ingredient Pistachio Oat Squares are a lightly sweet healthy snack, breakfast, or dessert! Easy to make, vegan, and gluten free.

I’m excited to share this recipe today – these Pistachio Oat Squares are SO delicious!

It’s spring which means that the best cookbooks are coming out now. You know the ones – they’re brimming with fresh healthy, veggie-ful recipes. This recipe is from Jessica Murnane’s book One Part Plant. If you’re not familiar with my blog pal Jessica, you should go listen to her podcast – she’s hosted all of your favorite food bloggers (including yours truly!) and other inspiring folks who are part of the plant-forward food community.

Her mission is simple – to inspire people to eat one plant-based meal a day. No judgement, no strings. Simple as that. The cookbook reflects her vision with accessible, easy to prepare, yet delicious recipes like these oat squares.

These are in the “snack” section of her book – Jessica noted that they’re a little too sweet for breakfast but not quite sweet enough for dessert. Well, um… I ate these for dessert and then again the next morning for breakfast – they’re addictive!

While these look so pretty with pistachios, I feel like this recipe would easily lend itself to the use of other nuts if you don’t happen to have pistachios on hand. These were so easy to make – go run to your kitchen now if you’re craving a lightly sweet, nutty, oaty snack!

This lasagna recipe is next on my to-make list – yum!

If you’re looking for more oaty, nutty snacks, check out these homemade granola bars, these energy balls, or any of these 47 Best Healthy Snacks next!


Maple Oat Nut Scones

My version of Starbuck's classic, and a variation of the Maple Pecan scones in my first cookbook. These are absolutely amazing!

Regular Oats, Ground In A Food Processor Or Blender

sticks (1 Cup) Cold Butter, Cut Into Cubes

Heavy Cream (more If Needed)

Preheat oven to 350 degrees.

In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.

Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.

Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.

Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.

(Scones will keep nice and fresh for days in a plastic zipper bag.)

This is a variation of the Maple Nut Scones I put in my very first cookbook years ago, and it&rsquos the same basic recipe I&rsquove used since 1999, when I first made maple nut scones for my friend Hyacinth when she came over to play one day.

At the time, I had two babies and had just gotten a new espresso machine and I wanted to duplicate my favorite Starbucks scones ever (do they even still serve this variety?), and boy oh boy&hellipdid it work. Hy and I loved every bite.

Fun fact about my espresso machine: It was during the course of my owning this machine that I became aware that I had a condition called PSVT (Paroxysmal Supraventricular Tachycardia). I drank such strong espresso that it sent my heart into 2-minute (sometimes longer) episodes of extremely rapid beating, and the only way for me to get it to stop was to splash ice cold water on my face and pray the rosary. After giving up caffeine and finding the heart-racing episodes were still happening more and more, I had to start taking beta blockers, which made me want to take 24-hour naps every day and not speak, so ultimately I decided to have an curative ablation procedure, where doctors used a catheter to enter my heart and zap the pathway that was causing the electrical instability. It was an outpatient procedure, it totally cured me, and I&rsquove been enjoying iced coffee every morning ever since.

Oh. I didn&rsquot mean the doctors entered my heart. That would be cramped. I meant they used a catheter to access my heart so they could ablate the pathway causing the problem.

Okay, now that I&rsquove subjected you to my complete medical history and you have no appetite whatsoever, here&rsquos what you need for the scones! Butter, flour, sugar, baking powder, salt, cream, eggs, maple extract, and oats.

My original scones didn&rsquot have oats in them, so for these I decided to try to be as close to Starbucks as I could: Add some regular oats into a food processor or blender&hellip

And pulse them until they&rsquore mostly ground up but with some remaining bigger pieces.

Another little piece of prep: Grab two sticks of cold (right out of the fridge) butter&hellip

And cut them into small cubes.

Now, to make the scone mixture: To a bowl, add all-purpose flour&hellip

Then just stir all this together.

Aw, look at this sweet spoon.

It was a gift and I love it. (Thank you Maria and Jenny!)

Now, add all the cubed butter to the bowl&hellip

Grab your trust rusty (or trusty stainless) pastry cutter&hellip

And totally go for it, man. Work the butter into the flour (or the flour into the butter, depending on whether you&rsquore right- or left-brained)&hellip

Until it&rsquos totally combined and the mixture resembles coarse crumbs.

After that, chop up some pecans until they&rsquore pretty fine&hellip

Next, combine an egg with 3/4 cup of heavy cream.

Whisk it together with a fork&hellip

Pour the wet mixture into the flour mixture&hellip

It will start to come together in big, crumbly clumps. Don&rsquot expect an overly wet dough! It shouldn&rsquot be together in one big ball.

Crumbliness is the beauty scones.

Next, just turn out the dough onto a cutting board or floured surface&hellip

Bring it into a ball with your incredibly veiny, pink, and disturbing-looking hands&hellip

And press it into a circle. You want the top to be lumpy and rustic&mdashnot perfectly even and flat.

Use a knife to cut a big &ldquoX&rdquo in the circle.

Then cut a big &ldquo+&rdquo to create 8 equal wedges.

Or you could always cut the &ldquo+&rdquo first and then the &ldquoX.&rdquo But be forewarned, the scones will taste totally different if you go this route!

Remove the scones one by one&hellip

And place them on a baking sheet lined with a baking mat or parchment.

Bake them for about 25 minutes, or until they&rsquore slightly poufed and barely starting to turn golden. Scones are one of those things you really don&rsquot want to get very brown.

Now just let them cool completely while you make the maple glaze/icing/frosting/drizzle/coating/topping/adornment!

Measure powdered sugar in a sifter&hellip

And see if you can sift it while creating an abominable powdered sugar man in the bowl. If the big cone stays intact, tell yourself your life will all turn out fine. If it crumbles and falls halfway through, feel really, really doomed.

You have these little conversations with yourself while you make scones too&hellipright?

Once you know how the rest of your life is going to turn out, pour in some whole milk&hellip


Recipe Summary

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
  • 3/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup raisins

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides butter paper.

In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins fold in just until combined.

Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface cut into 16 bars.


Watch the video: Vegan Maple Oat Nut Scones (June 2022).


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