Ingredients
Makes 9–12 bars
Dry Base
2 cups (180 g) old-fashioned rolled oats (not instant or quick—texture matters!)
½ cup (63 g) all-purpose flour (or whole wheat for nuttier depth; or 1:1 GF blend)
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
Wet Binders
⅓ cup (80 ml) pure maple syrup or raw honey (not “pancake syrup”—real sweetness only)
⅓ cup (70 g) packed brown sugar (optional—omit for lower sugar; adds chew and caramel notes)
½ cup (120 g) unsweetened applesauce (or mashed banana—banana adds moisture + subtle tang)
¼ cup (56 g) melted coconut oil or butter (refined coconut for neutral taste; unrefined adds tropical note)
1 large egg, room temperature
1 tsp pure vanilla extract
Mix-Ins (½ cup total)
Classic: ¼ cup dark chocolate chips + ¼ cup chopped walnuts
Fruity: ¼ cup dried cranberries + ¼ cup pumpkin seeds
Spiced: ¼ cup toasted pecans + 2 Tbsp flaxseed + pinch of cardamom
Protein boost: 3 Tbsp hemp seeds + 2 Tbsp chia seeds + 1 Tbsp cacao nibs
Step-by-Step Instructions
1. Prep & Preheat
Position oven rack in center. Preheat to 350°F (175°C).
Line an 8×8-inch metal pan with parchment (overhang on two sides for easy removal). Metal ensures even baking.
2. Whisk Dry Ingredients
In a large bowl, combine oats, flour, baking powder, cinnamon, and salt. Whisk 30 seconds—no lumps, no clumps.
3. Blend Wet Ingredients
In a medium bowl, whisk maple syrup, brown sugar (if using), applesauce, melted oil, egg, and vanilla until smooth and glossy (~1 min). Mixture should be cohesive, not runny.
4. Combine & Fold
Pour wet into dry. Stir with a silicone spatula just until no dry streaks remain (15–20 strokes max). Overmixing = tough bars.
Gently fold in mix-ins—distribute evenly but don’t overwork.
5. Bake to Golden Perfection
Scrape batter into pan. Smooth top with damp spatula.
Bake 25–30 minutes—until edges are golden, center springs back when lightly pressed, and a toothpick comes out with moist crumbs (not wet batter).
Rotate pan halfway.
6. Cool Completely
Rest in pan 20 minutes on a wire rack. Lift out using parchment. Cool fully (1–2 hours)—critical for clean slices.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a lemony drizzle, whisk ¼ cup powdered sugar + 1 tsp lemon zest + 1½ tsp milk.)
Serving Suggestions
Warm, with a dollop of Greek yogurt and fresh berries
Dipped in almond milk for a wholesome “cookie” experience
Crumbled over oatmeal or smoothie bowls
Paired with black coffee—the bitterness highlights the spices
Storage & Make-Ahead Tips
Keep airtight at room temp 5 days, or refrigerated 10 days.
Freeze (individually wrapped) up to 3 months—thaw 15 min before eating.
Do not skip cooling—warm bars crumble.
Frequently Asked Questions
Can I make them vegan?
Yes: Use flax egg (1 Tbsp ground flax + 3 Tbsp water, sit 5 min) + maple syrup + coconut oil.
Why are my bars dry?
Overbaking or too much flour. Measure flour by spooning into cup, leveling off.
No brown sugar?
Use 2 Tbsp extra maple syrup + 1 Tbsp applesauce.
Allergy Information
Contains: Eggs, wheat (unless GF flour used).
Nut-free: Use seeds only (sunflower, pumpkin).
Dairy-free: Use coconut oil + maple syrup.
Nutrition Facts
(Per bar, 1 of 9, with chocolate chips & brown sugar)
Calories: 210 | Protein: 4g | Fat: 8g (sat 5g) | Carbs: 32g | Fiber: 3g | Sugar: 14g | Sodium: 95mg
Final Thought
There’s profound comfort in simplicity—especially when it nourishes as deeply as it satisfies. These bars don’t shout. They sustain: with the earthy warmth of oats, the quiet sweetness of fruit, the gentle crunch of nuts or seeds. As you bite
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