Happy Friday! I hope you’ve had a fabulous week. Any fun weekend plans? I am attempting to get my life together. That’s a really bold statement, but I mean it. I’m moving in a few weeks, and normally am the most disorganized mover ever. It also doesn’t help that I’m a mild hoarder. I’m trying to set weekly packing/organizing goals for myself leading up to the move in hopes of being less of a hot mess. We’ll see how that goes…any moving tips would be greatly appreciated!
In other news, these oatmeal bars. You guys, I think I have a new favorite thing. They are soft, delicious and taste like traditional oatmeal cookies. You’re welcome!
I recently learned the chocolate chip vs. raisin debate is serious. Last month at a friend’s holiday party, I first heard the topic discussed while everyone was enjoying dessert and oatmeal chocolate chip cookies were part of the spread. Almost everyone chimed in essentially saying chocolate chips were superior and raisins were responsible for everything wrong in the world. Seeing how passionate they were about the topic, I was hesitant to express my disagreement.
Am I late to the party on this one? Can you be a “raisin person” OR a “chocolate chip person”? Generally speaking, I can say I love both respectively. Although I have to say, when it comes to oatmeal cookies, raisins win. Sorry guys – but it’s true. I love chocolate, but when there’s oatmeal involved, dried fruit will always be my preference. It’s okay though, we don’t need to go all Biggie and Tupac on the cookie mix-ins. We can agree to disagree.
These bars are crazy good. They taste like a traditional oatmeal cookie full of butter and refined sugar, but surprise! They don’t have either of those things. Their soft texture comes from a combination of coconut oil, applesauce and a touch of molasses. They’re also perfect for an on-the-go breakfast. Trust me on this, I’ve been shoving them in my face while running out the door all week. Ladylike, I know. Don’t you get huffy oatmeal chocolate chip lovers. While I don’t understand you, I do respect you and will allow you to substitute the raisins with chocolate chips if that’s what your heart desires.
- 1½ Cup of Gluten-Free Rolled Oats
- 1 Cup of Oat Flour (I pulsed my oats in the food processor to make flour)
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- ¼ Cup Coconut Oil, Melted
- ¼ Cup Applesauce
- 2 Tablespoons Molasses
- ⅓ Cup Coconut Sugar
- ½ Teaspoon Vanilla Extract
- 2 Eggs, Whisked
- ½ Cup Raisins or Chocolate Chips
- Preheat the oven to 350F, and prepare an 8x8 pan with parchment paper.
- In a large bowl mix the oats, oat flour, baking soda, cinnamon and salt until combined. Set aside.
- In a separate bowl, whisk together eggs, applesauce, molasses, vanilla and coconut sugar until mixed. Once combined, slowly pour in the coconut oil while continuing to whisk the mixture.
- Add the wet ingredients to the dry ingredients, and combine with a wooden spoon. It should be thicker than a batter, but thinner than cookie dough.
- Fold in raisins, then pour mixture into prepared pan. Spread into an even layer.
- Bake at 350F for 20-22 minutes. You want the bars to be set, but still soft.
- Allow to cool completely on a wire rack before cutting, then cut into 9 bars.
- Store in a sealed container for up to 5 days.
What are your favorite on-the-go breakfast foods?
I can’t get coconut sugar where I live overseas. What would you suggest as a substitute? Thanks!
Hi Jennie, brown sugar would work as well!
My wife just made this last night and it turned out great!
She improvised a bit & made a 2nd batch with some peanut butter. Yummy!
Thanks for the great idea!
Doug
Yum, great idea! Peanut Butter makes everything better 🙂
Can I just leave out the applesauce if I don’t have any (and don’t want to run to the grocery store)? If not, what would you suggest as a substitute (or should I just save this recipe until I go grocery shopping and grab some applesauce)?
I wouldn’t recommend leaving it out, as the bars may be dry or not hold together well. You can try mashed banana!