These baked oatmeal bars are basically glorified fruit and nut bars. We love fruit and nut bars and we love baked oatmeal, so it only made sense to bring the two together. We definitely felt like culinary geniuses when this recipe was baking in the oven and the entire house smelled like cake. This baked oatmeal turned out exactly how we imagined it: a little fruity, a little tart, and the perfect hint of nuts and seeds. The best part is these bars make a great on-the-go breakfast or snack. We love simple weekday mornings!
Another thing we love is Bob's Red Mill. We feel so fortunate to live within 30 minutes of this amazing place. They have a lovely little store and restaurant that we frequently visit. Our favorite thing to do is go on the weekends for breakfast and to sip hot coco. After we eat brunch, we walk around and shop for all our cooking and baking necessities. Fine, I'll admit we buy more than the necessities... It's not my fault that they sell ridiculously delicious cookies.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Yields: 12 bars
- 10 pitted dates, blended or chopped
- 3 cups rolled oats
- 1 cup oat flour
- 1 tsp sea salt
- 1 tsp baking powder
- 2 TBSP poppy seeds
- 1 cup sliced almonds
- 1.5 cups cranberries, fresh or frozen
- 2 large eggs
- 1 tsp pure almond extract
- 3 TBSP pure maple syrup, brown rice syrup, or honey
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened non dairy milk
- 1 whole orange, juice and zest
- Preheat oven to 375 and lightly grease a 11x7 baking dish- set aside. Blend 10 dates into little bits or chop them up into small chunks. Place blended dates in a medium bowl.
- Add the oats, oat flour, salt, baking powder, poppy seeds, almonds, and cranberries to the bowl with the dates- set aside.
- In a large bowl, beat eggs together with almond extract, syrup, coconut oil, and unsweetened almond milk until combined. Stir the zest and juice of one entire orange into the wet ingredients. Make sure no seeds get squeezed into the batter.
- Mix the dry ingredients into the wet ingredients, making sure the dates get distributed evenly. They tend to clump together in one spot. Pour the dough into the prepared baking dish, pressing down firmly to evenly pack in the dough.
- Bake for 30 minutes or until the cranberries are popping and the oats are golden. Remove from the oven and let cool completely before cutting into squares.
- Refrigerator for up to 5 days.
- We don't reheat them, but I'm sure they would taste good reheated!
- Buy local, free range, organic, pasture-raised eggs if possible