Does anyone else find it difficult to come up with different school snacks on the regular? My boys are growing, and have been eating a lot lately, meaning the lunches I pack keep getting bigger and bigger! Besides that, they always want new stuff in their lunches, so I’m on this continuous rotation of inventing new snacks. It can be exhausting (but let’s be honest, it’s still so much fun)!
Luckily, these oat bars are a big winner in my house! They are crunchy and gooey, with just the right amount of sweetness! Best of all, I feel good about feeding them to my growing boys, because they’re full of protein, calcium, amino fatty acids, and complex carbohydrates. They can be kept for up to a week if properly wrapped and stored in an airtight container, making them a good option for school lunches, or a midday pick me up snack for you!
Once you’ve perfected the technique of making these bars, it’s easy to mix up the ingredients to suit your own personal tastes- or, to constantly change up the flavours if you have a picky group to please like I do! Pecans can be substituted with any other type of nut- try almonds for an extra hit of calcium, or brazil nuts! You can also add in your favourite dried fruit- dried mango, pineapple, or coconut flakes would all be excellent in these bars, as would goji berries!
Next time you’re in need of a new idea for school lunches, try whipping up a batch of these! Eat well to live well!
Homemade Oat Bars
- 2 cups gluten free oats
- 6 dates
- water (for soaking dates)
- 4 tbsp honey
- 1/2 cup pecan nuts
- 1 tbsp chia seeds
- 2 tbsp coconut oil
- 1 tbsp almond butter
- 1 tbsp hemp seeds
- 1. Preaheat oven to 165 C (325F)2. Soak dates for at least an hour. Blend with the soaking water until smooth.3. Add the pureed date water to the oats, chia seeds, nuts, hemp seeds and honey. 4. In a small saucepan over low heat, stir coconut oil and almond butter until smooth and runny. 5. Gently pour the almond-coconut mixture into the rest of the ingredients, and mix well.6. Pour the mixture into an ovenproof baking tin. Bake 15-20 min. Allow to cool for at least 20 minutes, and cut into bars.