Oatmeal to-go! A great dish to make once a week for a healthy grab and go breakfast solution or just a great 'energy' bar option.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch casserole dish with parchment paper.

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  • Mix rolled oats, steel-cut oats, bananas, flax seeds, water, peanut butter, dates, pecans, chia seeds, coconut oil, vanilla extract, and salt together in a bowl; press into the prepared casserole dish. Drizzle honey over mixture.

  • Bake in the preheated oven until set, about 45 minutes. Cool completely before cutting into bars. Wrap bars in plastic wrap and freeze. Let defrost for 15 minutes before eating or heat in microwave.

Cook's Note:

This recipe can be modified to fit your taste and health needs. Feel free to modify, add or subtract, anything that doesn't appeal to you. I've tried at least ten different versions and they are all good.

Apple juice can be substituted for water. Raisins or prunes can be substituted for dates. Chocolate chips are dried fruit can be substituted for nuts.

These can also be baked in muffin cups.

Nutrition Facts

377 calories; protein 10.3g 21% DV; carbohydrates 57.8g 19% DV; fat 13.2g 20% DV; cholesterol 0mg; sodium 125.9mg 5% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2013
Loved this recipe! I made muffin size oat cakes and they are great (I used a 360 degree oven for 30 minutes and that worked well). Thank you for sharing this Read More
(19)

Most helpful critical review

Rating: 1 stars
09/29/2015
They are awful! I feel like I'm eating the healthy pellets we feed farm animals. I followed the directions exactly as printed. Read More
(1)
27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
11/21/2013
Loved this recipe! I made muffin size oat cakes and they are great (I used a 360 degree oven for 30 minutes and that worked well). Thank you for sharing this Read More
(19)
Rating: 5 stars
01/09/2014
It's defiantly a 5 star recipe. I added 1/2 cup of chocolate chips instead of dates for sweetness and 1/2 cup of pumpkin seeds. I didn't have any pecans. I am not buying packaged granola bars anymore. Thank you for sharing the recipe!! Read More
(12)
Rating: 5 stars
04/13/2014
I have been wanting something like this for the last year or so. Something healthy I can make at home, then have ready to grab and keep in my purse to give my 2 1/2 yr old to snack on. I've been relying on packaged stuff, but now I can proudly offer these, and feel awesome about how they are homemade and preservative free. :D I used olive oil instead of coconut oil and craisins instead of dates. I actually made them for my niece who just had a c-section, but doubled it and kept some for myself. I can't stop eating them. And I goofed and mixed the honey in, instead of drizzling it on top. I bet that would make it even better. Read More
(9)
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Rating: 5 stars
02/11/2015
This is a great snack - packed with flavor and very filling. I cut the recipe in half because I had two overripe bananas to use up. I also added about 1/2 cup applesauce. I subbed sliced almonds for the pecans and raisins for the dates (what I had on hand). I think the recipe is really forgiving and you could easily substitute some pumpkin puree for some of the mashed banana and swap in your favorite nut butter oil seeds nuts dried fruit. Can't wait to experiment with my next batch! Read More
(7)
Rating: 5 stars
08/02/2014
so easy! I put in blueberries. Read More
(4)
Rating: 5 stars
04/21/2015
I love this recipe. I have made it now about 4 times. I have changed up the ingredients a bunch of times and it had turned out awesome every time. I love making them in muffin tins so that each one is crispy on the outside. I have it for breakfast every morning and it keeps me full until lunch. I store them in the freezer and heat them in microwave so it is a warm meal. I am allergic to nuts so I add more pumpkin seed and sunflower seeds to the mix instead of the pecans Read More
(2)
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Rating: 5 stars
02/03/2015
Easy to make and taste great! Read More
(2)
Rating: 5 stars
09/04/2018
I have been making these for several months. Was buying protein bars for my husband to take to work & eating high sugar cookies to have with my coffee. Those days are gone. I have made multiple variations to allow for a variety using this recipe as the base. All have been great. Have added dark chocolate chips used spices found in gingerbread recipes added molasses & walnuts etc. Thanks for sharing! Read More
(1)
Rating: 1 stars
09/29/2015
They are awful! I feel like I'm eating the healthy pellets we feed farm animals. I followed the directions exactly as printed. Read More
(1)
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