Best Nutty Grain And Oat Bars Recipes

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NUTTY GRAIN AND OAT BARS



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.

NUTTY GRAIN AND OAT BARS



Nutty Grain and Oat Bars image

How to make Nutty Grain and Oat Bars

Provided by @MakeItYours

Number Of Ingredients 20

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
½ cup raw almonds, hazelnuts, pecans, walnuts, or cashews
½ cup shelled pumpkin seeds (pepitas)
½ cup shelled sunflower seeds
2 tablespoons amaranth
½ teaspoon kosher salt
Nutritional Information
Calories (kcal) 200
Fat (g) 9
Saturated Fat (g) 2.5
Cholesterol (mg) 0
Carbohydrates (g) 26
Dietary Fiber (g) 2
Total Sugars (g) 15
Protein (g) 5
Sodium (mg) 85

Steps:

  • Preheat oven to 350°. Lightly coat an 8½x4" 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 ½"-thick slices with a serrated knife.
  • For crisp bars, lay slices on a baking sheet and bake at 350° until golden brown, 8-10 minutes, or toast as desired in a toaster oven.

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