Prep 15 mins
Cook 25 mins
I make these for my kids' lunches and they really like them. They might crumble a little around the edges when cutting them but generally they hold together pretty well. You have to be careful to get the moisture content just right--the dough is pretty wet/sticky when I put it in the pan. Before they are totally done cooking, I remove the pan from the oven, cut the bars and then put them back in the oven to continue baking. I remove the bars from the pan to a cooling rack before I let them cool completely. once they're cool, they'll break up a lot more when you're taking them out of the pan. the first one sometimes breaks, but really, the chef needs to test one anyway.
- 1 2⁄3 cups large flake oats
- 1⁄3 cup oat bran
- 1⁄3 whole wheat flour (2/3 cup will result in a cakier bar)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons melted butter
- 6 -8 tablespoons honey
- 3⁄4 cup pureed canned pineapple, juice removed or 3⁄4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 egg
optional add ins
- unsweetened flaked coconut (optional)
- sesame seeds (optional)
- sunflower seeds (optional)
- raisins (optional)
- flax seed meal (optional)
- powdered milk (optional)
- chocolate chips (optional)
- Preheat oven to 375.
- Whisk the dry ingredients together well.
- In a separate bowl, whisk together the butter, honey, pineapple puree, vanilla, and egg.
- Stir in any of the optional add ins--if you add a lot you may need to stir in a bit more liquid to bind it.
- Spray oil a 9 x 13 inch baking pan (smaller if you want thicker bars). Bake for 20 mins, score the bars and bake for 5 mins more, or until brown.