So, here are the two different versions of breakfast oat bars I made. I think they’re both pretty good and it was only my first try, so I’m sure I’ll make them even better next time.

Baked Oatmeal Sugar-free Bars

Ingredients

• 1.5 cups rolled oats
• 1/2 cup any chopped nuts
• 1/2 cup any dried fruit
• 1/4 cup any seeds
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1.25 cups soy milk
• 1 egg (I substituted apple sauce)
• 1 tsp vanilla

Method:

1. Preheat oven to 350*
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40-60 minutes.
7. Cut into squares.

While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar  or splenda or agave syrup or whatever sweetener you like.

Chewy Oatmeal Bars

Ingredients

• 2 cups rolled oats
• 1 cup quick cooking oats
• 1/4 cup any chopped nuts
• 1/4 cup any dried fruit (optional)
• 1/4 cup shredded coconut
• 1/4 tsp cinnamon
• 1/8 tsp kosher salt
• 1 tbs olive oil
• 1/4 cup agave syrup
• 1/4 cup maple syrup
• 1/4 cup vanilla-flavoured almond milk

Method:

1. Preheat oven to 350*
2. Process 2 cups rolled oats in blender until they become flour-like.
3. Mix “oat flour” with dry ingredients in a bowl.
4. Mix wet ingredients.
5. Pour wet into dry. Stir to combine.
6. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
7. Bake for 20-40 minutes.
8. Cut into squares.

Of course, I prefer the second “chewy” ones because they have all that syrup and coconut, but that’s not the only reason. The first ones are kind of wet. It’s like the milk bound to the oats, sunk to the bottom and got claggy. It’s not bad ~ it looks pretty on top with all the nuts and fruit, but I think perhaps I need to cook it more. Next time, I think I will make the second version, add seeds and dried fruit (which I left out) and omit some of the syrup…