Reduced-Fat Pecan-Oat Bars

Total Time
Prep 15 mins
Cook 30 mins

This is a low-fat version of Maryland Jim's Pecan Bars, posted for ZWT3's Cooking Lighter challenge. Hope that you enjoy it!

Ingredients Nutrition


  1. Heat oven 350F lightly grease bottom and sides of 13X9 pan.
  2. In large bowl, mix granulated sugar, butter, applesauce, and vanilla. Stir in flour; mix well.
  3. Press dough in bottom and 1/2” up sides of pan.
  4. Bake 15-17 minutes or until edges are light brown.
  5. For filling: In a small bowl, sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended.
  6. Beat brown sugar, corn syrup, vanilla, the salt, egg and egg white mixture with a spoon.
  7. Stir in pecans and oats.
  8. Pour over crust.
  9. Bake 25-30 minutes or until set.
  10. Loosen edges from sides of pan while warm; cool completely.


Most Helpful

These were just delicious and satisfying. Pecan pie or squares are something I rarely enjoy (too many points) but with these I got to satisfy my sweet tooth and not feel guilty. The cookie crust is nice and tender (better than most in low fat bars) and the top is a little gooey with that nice crunchy top. Yummmmmmm. I made these as directed with one small addition - toasting the oats and nuts for about 5 minutes before making the topping. This brings out the the nuttiness of both just a bit. Thanks.

justcallmetoni June 24, 2007

Really liked these! The crust was a little tough, but maybe I worked it too much? The flavor was great...taste alot like pecan pie. I didn't have enough pecans, so I use 1/2 pecans and 1/2 walnuts...still tasted great. I also used dry powdered buttermilk instead of the reg. dry milk powder because it's what I had on hand. I will definitely make these again. Thanks!

zaar mate May 31, 2008

Delicious! Couldn't tell they were healthier version! I was trying to find a use for egg whites I had leftover from key lime pie and stumbled on this recipe! Glad I did! Although I accidentally used 5 egg whites and the full did taste a little eggy because of my mistake, but still great! Will become a go to recipe to use up those egg whites!!! Thanks!

StacyMD187373 August 26, 2007

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