Applesauce Oatmeal Bars

Don't worry, ads are not going to appear on your printed document!

4.86 from 7 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Applesauce Oatmeal Bars are simple 3-ingredient cookies made with no gluten, no eggs, no dairy, no added sugar, but full of fall flavors and rich in fiber and protein.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/applesauce-oatmeal-bars/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: bars

Calories: 146.4kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cups Old-Fashioned Rolled Oats (note 1)
1 ⅓ cups Unsweetened Applesauce (note 2)
½ cup Peanut Butter (note 3)

Optional - recommended to pick 1, or all options for flavors

1 teaspoon Cinnamon (note 4)
½ cup Dried Raisins (note 5)
1 teaspoon Vanilla Extract
⅓ cup Chopped Nuts (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch pan with parchment paper. Oil with oil spray. Set aside.
In a mixing bowl, add oats, applesauce, peanut butter, and any optional ingredients you like for a boost of flavor. I often add cinnamon, and vanilla extract.
Stir with a rubber spatula a few times, until everything is very well combined, and it forms a thick, lightly wet batter. The batter gets a bit less wet as you stir, and as the oat fibers absorb the moisture.
Pour the batter into the prepared pan, press firmly with the back of a rubber spatula to form an even bar.
Bake the bars for 25-35 minutes at 350°F (180°C) until the top is golden brown and a toothpick inserted in the middle of the bar comes out clean.
Let them cool down in the pan, at room temperature, for 10 minutes, then for 2 hours on a cooling rack before slicing. If you slice it hot or lukewarm, the bars crumble a little bit more. I recommend being patient, even popping the pan for 30 minutes in the fridge before slicing for easier cutting.
Cut it into 9 bars and serve them plain or, if not sweet enough, serve on a plate with a dollop of dairy-free vanilla yogurt on top for a protein boost, berries, or banana slices, and a drizzle of maple syrup.

Notes

Note 1: Use gluten-free certified oats if needed, or quinoa flakes. You can also use quick oats.

Note 2: Or sweetened applesauce to add extra sweeteness. The recipe works with mashed banana, if you don't like applesauce, or simply want something sweeter.

Note 3: Or almond butter, cashew butter. If nut-free, use sunflower seed butter or tahini - this last option is lightly bitter!

Note 4: or pumpkin pie spices or apple spices.

Note 5: To add a natural sweetness, you can also use dried cranberries or finely chopped pitted dates.

Note 6: I like chopped walnuts, pecans, or almonds.

Storage: Store the bars in the fridge in an airtight container for up to 4 days, or freeze in sealed freezer bags up to 1 month. Thaw in the fridge the day before.

The nutrition panel is for 1 bar (recipe makes 9) without any optional ingredients.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition