Fruit and Nut Oat Bars

Print Recipe

5 from 1 vote

An easy bar recipe using wholesome ingredients. These bars are satisfying, chewy and delicious!

Prep Time15

Cook Time30

Course: Desserts, Snacks

Cuisine: American

Meal: Lunch, Picinic, Snacks

Servings: bars

Calories: 83kcal

Author: Donalyn Ketchum

Equipment

Ingredients

1 1/2 cups all purpose flour
1 cup oatmeal
1 cup toasted chopped walnuts
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 large eggs
3/4 cup brown sugar
1/4 cup molasses
The zest from one orange
2 tablespoons avocado oil
1 cup dried, chopped fruit [I used raisins and dried apples]

Instructions

Preheat the oven to 350° Line a heavy baking sheet with parchment paper and set aside.
Measure the flour, oatmeal, toasted nuts, salt, baking soda, baking powder, cinnamon, and ginger into a large mixing bowl. Using a sturdy wooden spoon or something similar, stir until well combined.
In a smaller bowl or 4 cup glass measuring cup, whisk the eggs to break them up.
Whisk in the brown sugar, molasses and avocado oil until well combined.
Pour the egg/sugar mixture, and the dried fruit, into the dry ingredients, and mix until completely incorporated. This does take a bit of effort, but a sturdy wooden spoon helps.
Divide the dough into two roughly equal amounts, and place the halves side by side on the parchment-lined baking sheet.
Using dampened hands to prevent sticking, shape each half into a flattened oblong "loaf". Each loaf should be about 12 inches by 10 inches or so - no need to be exact. They should be about 1 inch thick in the center.
Bake in the preheated oven for 30 minutes, until the outsides are nicely browned all over. Remove the loaves to a cooling rack
Cut the loaves into about 20 bars each. I like to cut them right before serving, because they are chewier that way.

Notes

To store, wrap tightly in plastic wrap or place in an airtight container. They will keep several days at room temperature but after that, they should be refrigerated. The whole loaves can also be frozen, and then thawed and cut when ready to serve.

Nutrition