NUTTY GRAIN AND OAT BARS

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Nutty Grain and Oat Bars image

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

Provided by Dawn Perry

Categories     Nut     Breakfast     Kid-Friendly     Date     Tree Nut     Oat     Healthy     Seed     Bon Appétit     Quick and Healthy     snack     snack week     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 10

Nonstick vegetable oil spray
6 large Medjool dates, pitted, chopped
1 cup pure maple syrup
2 tablespoons unsalted butter or virgin coconut oil
2 cups old-fashioned oats
1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup shelled sunflower seeds
2 tablespoons amaranth
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
  • Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
  • Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
  • Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
  • For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
  • DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.

Shema Akhter
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These bars were a bit too crumbly for my taste. I think I would add a little more butter or oil next time.


Abdul Usman
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I love the way these bars turned out! They're so moist and flavorful.


Rudro Ghosh
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These bars are the perfect grab-and-go breakfast or snack. They're healthy and delicious!


SIA FATOMA
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These bars were a bit too sweet for my taste. I think I would use less honey or syrup next time.


Isabela Jimenez
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I'm not a big fan of oats, but I really enjoyed these bars. The nuts and seeds added a lot of flavor and texture.


Md payel Islam
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These bars were really easy to make. I didn't have any trouble finding the ingredients and the instructions were clear.


Iceman Yussif
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I love the nutty flavor of these bars. They're also very filling and satisfying.


Jennifer Peek
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These bars are the perfect healthy snack! They're packed with nutrients and they taste great.


Bulleye781
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These bars were a bit dry for my taste. I think I would add a little more honey or syrup next time.


brett
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These bars were delicious! I loved the combination of oats, nuts, and seeds. They were also very filling and kept me satisfied for hours.


Irfanullah Khan
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I've made these bars several times now and they're always a favorite. They're perfect for a quick and easy breakfast or snack.


Maddison Conley
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These nutty grain and oat bars were a hit with my family! They were easy to make and had a delicious nutty flavor. I especially liked the addition of the dried cranberries, which added a bit of sweetness and tartness.