Bar cookies are a quick and easy snacking option. Avoid the high sugar content of many prepared options by making your own! The flavor of this recipe is great as it, and it’s not fussy: if you need to modify it to accommodate a gluten or dairy allergy, it works well with allergy-safe alternatives to flour and milk.
Not satisfied with the packaged options for snack bars? This recipe lets you control exactly what goes into your family’s lunchboxes. Made with whole grains and dried fruit, this fiber-filled option will keep them full and their energy high as they go about their days.
Servings: 24 (60 G)
Prep Time: 10 min.
Cook Time: 45 min.
- 4 cups oats
- ¼ cup oat bran
- ¼ cup flour
- 1 tsp. salt
- 1 tsp. ginger
- ⅔ cup chopped dried figs
- ⅔ cup dried cranberries
- 6 oz. egg whites, lightly beaten
- ⅔ cup honey
- ¼ cup low-fat buttermilk
- ¼ cup unsweetened applesauce
- ¼ cup canola oil
- Preheat oven to 350ºF. Coat a baking dish with cooking spray and set aside.
- Stir together oats, oat bran, flour, salt, ginger, figs, and cranberries in a large bowl.
- Whisk together egg whites, honey, buttermilk, applesauce, and oil in a separate medium bowl. Stir liquid mixture into oat mixture to combine.
- Spoon batter into prepared pan, spreading into an even layer. Bake until golden and cooked through (35-40 minutes).