Snacks / 30 min
Oat almond breakfast bars
Chewy baked oat bars with almond butter, dates, pumpkin seeds and a little cinnamon.
- Prep
- 12 min
- Total
- 30 min
- Serves
- 9 bars
These lightly sweet bars hold together well enough for a bag or desk drawer. Dates provide chew, almond butter adds richness, and pumpkin seeds bring a quiet crunch to every square.
Ingredients
- 1½ cups rolled oats
- ½ cup almond butter
- ⅓ cup finely chopped pitted dates
- ¼ cup pumpkin seeds
- ¼ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 tablespoon ground flaxseed
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 tablespoons water
Method
- 1. Heat the oven to 350°F and line an 8-inch square pan with parchment.
- 2. Stir almond butter, applesauce, maple syrup and water in a bowl until smooth.
- 3. Fold in oats, dates, pumpkin seeds, flaxseed, cinnamon and salt.
- 4. Press firmly into the pan and bake for 18 minutes. Cool completely before cutting into 9 bars.
Estimated nutrition
- calories
- 205 calories
- fat
- 10 g fat
- carbohydrate
- 26 g carbohydrates
- protein
- 6 g protein
- fiber
- 4 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use sunflower seed butter for a nut-free batch.
- Dried apricots can replace dates.
- Chia seeds can replace ground flaxseed.
Good to know
Chop dates finely so they distribute through the oats instead of creating sticky gaps between the bars.
Questions, answered.
Why do the bars crumble?
Press the mixture firmly into the pan and let it cool completely; both steps help the bars hold together.
How should I store them?
Keep them in an airtight container for up to five days, or freeze individually for up to one month.