This recipe for oatmeal snack bars is one of KERF’s most highly visited posts of all time, so I took that base and tweaked it around with fun ingredients like chia seeds, chocolate chips, coconut, and slivered almonds. This post is sponsored by The Quaker Oats Company
You know you have something good when it has stood the test of time. There are so many different diets out there that claim to work magic, but there is one that holds true in my household: eat real. The Quaker Oats Company is celebrating 140 years of nutritious, delicious oats this year, and I am singing its praises yet again!
Truly a food that our grandparents ate, Quaker has been the leader in oats for well over a century. Nowadays oats are more popular than ever, and trends like overnight oats, smoothie bowls, and savory oatmeal keep them going as a recipe ingredient staple.
Quaker was the first to make oats available for human consumption, the first to obtain a registered trademark for a breakfast cereal (1877), the first to feature a recipe on a package (1866), and the first to use a round canister (1915), and on the nutrition front, they made the first food-specific heart health claim (1997).
Best Oatmeal Snack Bars Recipe
I was charged to champion a classic recipe and give it a current spin. This recipe for oatmeal snack bars is one of KERF’s most highly visited posts of all time, so I took that base and tweaked it around with fun ingredients like chia seeds, chocolate chips, coconut, and slivered almonds. Oats are a great ingredient to add to any recipe because they are 100% whole grain.
I think this is one of my most popular recipes because it’s so simple — and delicious: mix wet, mix dry, combine, bake! These bars are also so versatile — have them for breakfast, as a snack, with lunch, as dessert, etc. I used a chia and milk gel in place of egg to give them a bit more texture.
They freeze well and are best heated up a bit in the microwave so the chocolate chips melt a little! Note: they are soft like a baked good and not crunchy like a granola bar.
Chocolate Coconut Almond Snack Bars
Ingredients
- ¾ cup Quaker Old Fashioned Rolled Oats
- 2 ripe bananas mashed
- 2 Tbsp unsweetened shredded coconut
- 1/4 cup chocolate chips
- 2 Tbsp 15g slivered almonds
- 1/4 cup skim milk
- 1.5 tablespoons chia seeds
- 1.5 tablespoons almond butter
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- Mix chia seeds with milk and set aside for about 5 minutes, stirring occasionally, until chia seeds form a gel.
- Combine chia gel, bananas, and almond butter and stir well.
- Add remaining ingredients and mix well.
- Grease a 6x9 inch baking dish with non-stick product of choice.
- Press bars into dish, ensuring all corners are set.
- Bake for 20 minutes, until firm and no longer wet in the middle.
- Allow to cool for at least 10 minutes before cutting bars and carefully removing from baking dish.
Happy snacking!
Thanks to Quaker Oats for sponsoring this post!
Andrea says
The bars look great!! I like the use of banana. And of course Quaker is the best
Mandy @ The Mood Eater says
This recipe looks mighty tasty, I think I’ll have to try it!
Nicole says
Looks delish! Can’t wait to make these gotta wait till my bananas are ripe.
FYI at the top of recipe you state 10bars but at the end you state cut into 6bars.
KathEats says
Thanks!
Audrey says
Those oatmeal squares look delicious! Thanks for sharing.
https://jonandaudadventure.wordpress.com/
Helen says
The first to make oats available for human consumption? Erm, I think you’ll find the Scots and northern Europeans have been eating oats for 1,000 years or more!
KathEats says
I checked with Quaker to clarify this and here is their response:
Helen says
Thanks for that – interesting. I had to pipe up on behalf of my porridge loving Scottish grandma! Lots of ancient stories from her about drawers in the cupboards of Scottish cottages where you would pour in the excess oatmeal then leave it to cool and cut up to eat the next day. Unsophisticated precusor to your recipe!
KathEats says
🙂
Atsuko says
I would like to bake this this week, but the problem is that I have all ingredients except chia seed. Can I use an egg, instead since I have eggs at home. If so, is one egg good? Thank you for providing such a great, nutritious snack receipt.
KathEats says
Yes you can use egg instead!
Atsuko says
Hooray! Thank you.
Melissa says
Yum, these bars look incredible! I’ll definitely be trying out this recipe soon; I have many of the ingredients already in my kitchen!
Linda @ the Fitty says
Black bananas are okay right?
Edie says
This recipe is right up all my alley, and I have all of the ingredients at home!
Edie says
Ignore the ‘all’ 😉
Christina @ Montessoriishmom.com says
Yum! These look so good and simple. I love recipes like this that are so easily customizable.
Sandy says
I have been searching for a recipe to copy Alyssa’s Healthy Oatmeal Bites. This may come close if I substitute raisins for chocolate chips. Have you tried that brand and perhaps made a copycat of it? It is a great go to snack at only 45 calories per cookie but I haven’t been able to duplicate the soft texture and the calorie count.
KathEats says
I haven’t heard of those so I can’t say
Lynn says
Sandy… I know it’s years later but I’m searching for oat recipes and when I read your comment I couldn’t help but share this copycat recipe for Alyssa’s Healthy Oatmeal Bites. Enjoy! Lynn
https://peanutbutterandjilly.com/recipes/healthy-oatmeal-bites/
Sarah Danor says
I make these ALL THE TIME now. My former roommate used to make an oat bar recipe that was considerably more complicated and decidedly LESS delicious. Whenever I serve these to guests I tell them this recipe has the Big Three: Delicious, Healthy and EASY!!! I like to keep a batch in the freezer for my early rising husband who loves to bug out between 6:30 and 7:00 am to enjoy the solitary quiet of the early morning office. These help me keep him fed healthily and quickly. Sometimes I throw a chopped apple into a batch.
Sarah Danor says
By the way – THANK YOU KATH!!! Keep up the amazing work. 🙂
KathEats says
Yay thank you!