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  • Baked Oatmeal To-Go Bars

    1 vote
    Baked Oatmeal To-Go Bars
    Prep: 20 min Cook: 30 min Servings: 28
    by Robyn Savoie
    381 recipes
    >
    Here’s a gluten-free and diabetic friendly recipe that replaces store bought granola bars. They’re moist, gooey finger food with an added bonus; you get more for your money and know exactly what goes in them! Since the dried fruit, nuts and chocolate are optional. The addition of one or all will change the carbohydrate levels and affect diabetics. Looking for reduced or no sugar added fruit will help control the any additional sugar levels. The following ingredients listed in this recipe are the exact amounts I used. In my opinion...this recipe will turn out great whether or not you use the fruit, nuts and chocolate.

    Ingredients

    • 2 Large Eggs
    • 1 Tsp. Pure Vanilla Extract
    • 2 Cups Unsweetened Applesauce
    • 1 Large Ripe Banana, Mashed (Tip)
    • ½ Cup Honey
    • 5 Cups Old Fashioned Rolled Oats {Bob’s Red Mill}
    • ¼ Cup Golden Flax-Seed (Tip)
    • 1 Tbsp. Ground Cinnamon
    • 1 Tbsp. Baking Powder
    • 1 Tsp. Salt
    • 2 ¾ Cup 1% Milk
    • Optional Add-Ins:
    • 1 Cup Dried Cherries
    • ¼ Cup Pecans, Toasted & Chopped
    • 1/3 Cup Mini-Chocolate Chips (Semi-Sweet)

    Directions

    1.
    Preheat oven to 350°F.
    2.
    In large bowl combine eggs, vanilla, applesauce, banana and honey.
    3.
    Mix well or using a blender or Cuisinart purée until smooth.
    4.
    In a separate large bowl, combine oats, flax, cinnamon, and baking powder, salt and mix well.
    5.
    Stir in wet ingredients. Add any or all of the optional add-ins; stir well to combine.
    6.
    Finally, pour in milk; stir well to combine. Set aside for 15 minutes to rest and thicken slightly.
    7.
    Spray a 12 and 6 capacity muffin tin(s) with cooking spray or use cupcake liners (Tip). Pour mixture evenly into muffin tin cups (Tip). If using: Add-ins can double as toppings too. Add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
    8.
    Bake 30 minutes until a toothpick in center comes out clean.
    9.
    Cool and enjoy or pre-freeze them on trays and store in gallon freezer bags.
    Cook's Tip:
    1.
    Keep in mind, the more ripe the banana, the sweeter it is and easier to mash.
    2.
    There are golden flaxseed and darker varieties; use personal preference.
    3.
    I strongly recommend using parchment paper cupcake liners. They come in two sizes, standard cupcake and large muffin.
    4.
    A standard sized ice cream scoop works great for evenly measuring out cup portions in this recipe. It also makes it easier and less messy to fill cups.

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    Comments

    • ShaleeDP
      ShaleeDP
      Thank you for sharing. A nice dish.

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