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Oatmeal On-The-Go Bars

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I eat oatmeal EVERY day. I'm actually eating a bowl of it right now as I write this post -- no joke. Oatmeal is one of my favorite foods, not only because it's heart healthy and nutritious, but also because it's nutritious, filling and beyond easy to make -- which is perfect for moms that are constantly on-the-go. But I'm not the only one in our house who loves oatmeal. At breakfast, Kenya asks for oatmeal as often as he asks for pancakes, omelets and waffles.

I wanted to come up with a recipe using oatmeal that would be perfect for those days that you're racing out the door and don't have time to cook (I think that's most mornings for many of us). I liked the idea of doing breakfast bars since almost every mom I know always has a LARA, Clif, or Odwala bar in their bag for themselves alongside their wallets, diapers, wipes, and sippy cups. These bars are different from the brands I just mentioned -- they are essentially oatmeal in bar form, but they are equally delicious. Just prepare a batch and keep them in the fridge for several days. All you have to do as you're heading out for the day is grab a few bars for you and your kids and you're set.

For all of you "on-the-go" moms, this bar's for you.

Oatmeal On-The-Go Bars  (Makes 18 Bars)

  • Prep Time: 5 mins,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
I eat oatmeal EVERY day. I'm actually eating a bowl of it right now as I write this post -- no joke. Oatmeal is one of my favorite foods, not only because it's heart healthy and nutritious, but also because it's nutritious, filling and beyond easy to...

Ingredients

  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 1 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 1/2 cup milk (any kind of milk — rice, almond, soy, cow’s — will work)
  • 3 tablespoons agave
  • 1/2 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup dried fruit (cranberries, raisins, blueberries, and/or cherries)
  • 1/2 cup nuts (walnuts, sunflower seeds, and/or pepitas)

Preparation

  1. 1. Preheat oven to 375 degrees.
  2. 2. Place the first 5 dry ingredients in a bowl and stir to combine.
  3. 3. Mix the milk, applesauce, egg, agave, and vanilla in a separate bowl.
  4. 4. Pour the dry ingredients into the wet mixture, stir to combine and then stir in the dried fruits and nuts.
  5. 5. Pour the oatmeal mixture into a buttered or greased 7 x 11 inch baking dish.
  6. 6. Bake for 30 minutes or until thickened and golden.
  7. 7. Cool, cut into squares and serve.
  8. *Allow to cool, cut into squares and place in a ziploc bag to freeze up to 4 months. When ready, allow to defrost in fridge for 24-48 hours.
  9. *Refrigerating the bars will make them last up to 5 days.
Oatmeal On-The-Go Bars

Nutrition Information

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Comments






  1. Pingback: #antoliyacooks : January | Foogo!

  2. adrimolina

    September 26, 2013 at 7:48 pm

    I love these! Just made them with walnuts, dried apricots & raisins, they came out so good!!

  3. ellyn leopold

    August 27, 2013 at 6:32 pm

    love this.

  4. David

    August 27, 2013 at 11:45 am

    Ugh, this would never fly in Indiana. My kids would kill me. We use a different recipe.

    Take one pound of bacon, 12 eggs, 1 pound of sausage, 3 cups of pancake mix and a cup of water and mix it all up. You can add chocolate chips if you like. Bake that for about 10 minutes at 350. Then pour on the syrup and bake until it’s all brown on the top.

    After it comes out you can add cheese on the top. The kids like Velveeta but we like sharp cheddar.

    Alternatively you can add cream cheese instead of the syrup if you want something a little fancier.

    • Pamela

      September 22, 2013 at 10:29 pm

      We lived in Northern Kentucky for a while and thought your comment was hilarious!! Thanks for the laugh.

  5. Debbie

    August 27, 2013 at 11:41 am

    Will instant oats work?

    • catherine

      August 27, 2013 at 11:46 am

      No, they’ll get too mushy!

      • Debbie

        August 27, 2013 at 11:49 am

        Thanks!

  6. Leyla

    August 12, 2013 at 4:10 pm

    This is my favourite recipe for my toddler (and his too!). I always make big batches and freeze these oatmeal bars in small bags, so whenever I’m heading out of the house (or even at home when lunch is not ready yet), I take out a bag. They thaw so easily!

    I’ve also modified it by adding mashed bananas or carrots or blueberries or apples. Anything I have at hand, basically. Worked out great each time!

    Plus, I skip the honey for my toddler. They taste great to him even without any sugar/honey.

  7. amy

    August 1, 2013 at 6:21 am

    Hi! These were a little too heavy and dry for my taste. Is there any way to add some mashed banana to the mix?

    • Leyla

      August 12, 2013 at 4:11 pm

      I’ve tried mashed bananas and it worked wonderfully!

  8. Oatmeal bars

    July 30, 2013 at 5:41 pm

    Hi

  9. Nicki

    June 19, 2013 at 3:28 pm

    Can I use almond meal instead wheat?

  10. Reynaul

    June 7, 2013 at 9:19 am

    I have made these a couple of times and they were very good! My 19 year old even enjoyed them and he can be picky sometimes about “healthy” stuff!

  11. Lindsay

    May 24, 2013 at 7:51 pm

    Anyone know the calorie breakdown on these?

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  13. Paula

    March 23, 2013 at 3:34 pm

    Hi, I wanted to use shredded coconut since I don’t have dried fruit… Would that work?

    • catherine

      March 25, 2013 at 11:17 am

      Yes, that would work!

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  15. Mayanin

    January 29, 2013 at 6:30 pm

    Hi! My baby is allergic to egg how can i substitute the egg when baking? or cooking in general?

    • catherine

      January 30, 2013 at 1:02 am

      You can replace one egg with one small mashed banana or 1 tablespoon of ground flax mixed with 3 tablespoons of water and let it sit for two minutes before using!

  16. Cholla Foote

    January 16, 2013 at 4:42 pm

    Made these for 14 month old. I ground the nuts and seeds in the food pro to a consistency that she is able to digest and used softer dried fruits like blueberries and cherries. They are bland for my taste, but my daughter can’t stop eating them. My mom suggested putting whip cream on top. :)

  17. JZ

    October 8, 2012 at 4:31 pm

    Made these today and they are a little bland for my taste. I would definitely add a little more salt and more sweetener. 3 tbsp of honey wasn’t quite enough

    • Gretch

      October 16, 2012 at 6:57 pm

      yes…BLAND. loved the texture though. next time more salt and more honey or maple syrup or ANYTHING.

  18. Christina Crabtree

    October 1, 2012 at 11:59 am

    Finally made these. Delicious! 4 year old, 3 year old, and 1 year old all loved them! Personally I’d like them to be a little sweeter so I’ll add a little brown sugar next batch. I chopped up the pecans (could do the same with the dried fruit) so my 1 year old could eat them. She had no problem. And the chopped nuts gave it a nice crunch. I used my 8×8 pan to make them and just cooked them an extra 5 minutes. Will be making these on a regular basis now. Thanks Cathrine for another delicious easy recipe!

  19. Beth

    September 30, 2012 at 8:20 pm

    I just made these tonight – dried cherries, no nuts (both girls are in nut free classrooms). Delicious. Next time I am making them in muffin form though.

  20. april

    September 18, 2012 at 11:04 am

    Finally made these and my 2 year old loves them. I presented them to him as a dessert and it’s something I can feel good about giving him seconds of. Made with honey and slivered almonds, cranberries and raisins. Thanks!!!

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  22. Reynaul

    August 26, 2012 at 12:26 am

    Made these today and they are yummy!

  23. Maggie

    August 25, 2012 at 8:24 pm

    We made them this afternoon and they were a huge hit, even with my 7 year old picky eater.

    We used honey instead of Agave and topped it (prior to cooking) with some of our homemade Peach and Nectarine Jam. The Jam wasn’t necessary but it added a nice little layer.

    We will be making more to freeze and include in lunh boxes for school.

  24. Allyson

    August 22, 2012 at 11:15 am

    Great recipe, thank you! I love to eat oatmeal for breakfast every morning, but as you said I don’t always have time. I am keeping these refrigerated but I found that heating it for a short time (20 seconds in the microwave, I’m sure the toaster oven would work fine as well) makes them softer and a little more oatmeal-y. Next time I plan to add nutmeg and all-spice. I used honey in place of agave, plus I added a little extra brown sugar, because I like my oatmeal a little sweeter. I cut up sunflower seeds and dried cranberries so my 14 month old could eat them, and I can’t wait to let her try one this afternoon! Thanks for a great recipe.

  25. Michele

    August 20, 2012 at 2:17 pm

    Has anyone tried these without the baking soda or have a similar recipe without that ingredient? Just asking because I know the baking soda destroys some of the whole grain vitamins and for a breakfast bar I want all the nutrients possible….

  26. Julie

    August 20, 2012 at 8:56 am

    I made these with oat flour instead of whole wheat and baked about 25 minutes, so delicious!!

  27. Rebecca

    August 19, 2012 at 11:23 pm

    OMG these are just so wonderful yumm I cooked them tonight while my baby is asleep and I’m just dying for her to try them!! I’ll give it to her tomorrow and I’m sure she’ll love them too! You make such wonderful recipes and I can’t thank you enough I’m a huge fan of them!!

  28. Christina

    August 17, 2012 at 8:12 pm

    Do you know how to make rainbow candy melts peanut butter cups you don’t need to die the candy melts they have all the colors candy melts
    First melt all the colors candy melt red orange yellow green blue and purple then put 1 drop just a drop of the red candy melts then 1 drop of the orange candy melt. Then a drop of the yellow candy melt then a drop of the green candy melt then a drop of blue candy melt then a drop of purple candy melts then frees then make the peanut butter filling the take the the candy melts out put the filling in then put More of the candy melt don’t layer the candy melt put next to each candy melt like the orange candy melt will go next to the red candy melt then frees it done!

  29. Christina

    August 16, 2012 at 9:28 pm

    Can you make it at August 19

  30. Christina

    August 16, 2012 at 9:23 pm

    Don’t mix the candy melts just add a drop of candy melt

  31. Christina

    August 16, 2012 at 8:45 pm

    You just buy all the colors of the rainbow candy melts then make the peanut butter filling then add more of rainbow candy melts

  32. Christina

    August 16, 2012 at 5:17 pm

    Can you make rainbow candy melts peanut butter cups please?

    • catherine

      August 16, 2012 at 5:33 pm

      I don’t know what that is… Do you have an example?

  33. Rachel

    August 15, 2012 at 6:40 am

    Freezer tip I learned from the Meal Makeover Moms… if you have time to put things in the freezer for an hour not touching, you can then let them bunch up in the bag in the freezer without them getting stuck together. I use this tip with muffins, pancakes, waffles and granola bars all the time. So much more eco-friendly than individually wrapping them for the freezer. I’ll make these instead of the “Mom’s” recipe next time. With their bars, I pull them out of the freezer and they are ready for me to eat immediately, and softened up for my kids within about 10. They don’t have flour though, so that may make a difference. Thank you Catherine for ANOTHER great recipe!

  34. Mandy Jones

    July 12, 2012 at 9:40 am

    Can you sub honey for the agave? I’d like to try these and have everything but agave.

    • catherine

      July 12, 2012 at 11:20 am

      Yes! Honey and agave are fully interchangeable! Use the same amount of honey as the agave called for in the recipe (this applies to any recipe using honey or agave)! :)

  35. mommylynn

    July 11, 2012 at 10:39 pm

    any idea if the cooking time would diffrent if I made it in a muffin pan?

    • catherine

      July 12, 2012 at 11:41 am

      I would check them after 15 minutes!

  36. ChristIne

    March 1, 2012 at 8:52 pm

    I used almond milk for the milk plus I was out of eggs so I used 1/2 ripe mashed banana. My girls couldn’t get enough!

  37. Angela Marie C.

    February 23, 2012 at 9:54 am

    I used a 9×13 pan and cooked for exactly 20 min. They came out perfect!

  38. Jenna

    February 11, 2012 at 11:22 am

    Just made these this morning. They were super easy for me and my 2 1/2 year to make together. Something so quick, easy and healthy is great to have being 8 months pregnant and having a toddler. My husband wasn’t big on them, but I think next time I’ll drizzle his with a little maple syrup. My son and I liked them though. We omitted the nuts and added rehydrated cranberries and blueberries. The extra kick of sweetness from the fruit is a nice breakfast treat!

  39. Jen

    February 10, 2012 at 11:38 pm

    Could you make them plain w/o the nuts and fruit? Would you have to alter any of the other ingredients? Please help:-)

  40. Becky

    February 10, 2012 at 12:49 pm

    These would be perfect for those first couple months post-partum too! You know, when all you have time for is to walk through the kitchen real fast and grab something to put in your face. Ha ha. (This will keep it from being cake or some kind of cereal bar w/ingredients I can’t pronounce.) :D

  41. Jill

    February 10, 2012 at 12:02 pm

    These look delish! My nursing babe is allergic to dairy, so I’ll have to try it using vanilla rice milk. Hope they turn out ok w/ the substitute! Anyone try it w/ water?

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  43. Bethany Windmill

    January 16, 2012 at 1:17 pm

    Just wondering if anyone has used tofu or something else as an egg substitute? My nephew could likely eat these if it weren’t for the egg… Any thoughts?

  44. Maria noyes

    January 12, 2012 at 8:17 am

    Out of milk and stuck at home in the snow! Any ideas for a sub bc my son loves them?

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  47. Katy

    September 18, 2011 at 7:24 pm

    This looks like an amazing recipe! Do you have any thoughts about using pureed plums instead of apple sauce?

  48. Jamie M

    September 3, 2011 at 2:23 am

    Does the pan size make a big differince? I don’t have a 7 by 11 so I used one of my 9 by 13 pans.

  49. Bethany

    September 2, 2011 at 1:01 pm

    I am making these this weekend…made your blueberry oat scones last weekend. As always, they were a hit, so I’m sure these will be too! Thanks, Catherine :D

  50. Pingback: The Easy Life… « Keri Quite Contrary

  51. jessica

    August 4, 2011 at 5:46 pm

    Just wanted to say that I tried this when my son was 2.5 and he would not eat them. He just turned 3 and he is obsessed with making and eating them!! Thank you…he will not eat oatmeal any other way and I love how easy it is to feed him breakfast or snack. (And his pregnant Mommy loves them, too!)

  52. MC

    July 31, 2011 at 3:43 pm

    I was wondering if anyone has tried fresh sour cherries in something like this. If you have, what liquid should I reduce? Applesauce?

    Thanks!

  53. Beth H

    July 29, 2011 at 10:59 am

    Thanks for this recipe! My 5 year old has a severe tree nut and sunflower seeds/oil allergy, and this recipe has been a blessing. It’s extremely difficult to find granola bars that are okay for her to eat, healthy, and that she likes. I usually make the recipe with dried cherries and a few chocolate chips, in place of the nuts. This recipe has become a staple in our house. The best thing? Not only does she love them, but my husband, my other 2 kids, and I love them as well. She doesn’t have to feel that, once again, she has to have something different than the rest of her family. Thanks!!!

  54. Kelly

    July 29, 2011 at 10:02 am

    I’ve never used agave is this a sugar substitute? So if I wanted to simply use sugar how do I convert the amount?

  55. 52weekbabyfood

    June 23, 2011 at 10:05 pm

    Made these today as part of Once A Month Mom’s June Whole Food Plan. Yum!

  56. Kim

    June 21, 2011 at 10:56 am

    Scratch that comment, I just saw commenter #2 and it answered my question.

    Thanks!

  57. Kim

    June 21, 2011 at 10:53 am

    My son loves the Earth Best breakfast bars, but they’re SO expensive, so I’ve come to Weelicious to find a breakfast bar recipe. This recipe looks yummy, but my son is 16 months old, so I don’t want to add the nuts or dried fruit (dried fruit would be ok if I finely chop it up). Do you have any substitute recommendations to make this more baby/early toddler friendly? Is there a better recipe suited for me that I didn’t see?

    Thanks in advance!

  58. Pingback: Menu Plan: Getting Back on Track with a Freezer Cooking Marathon | Intentional By Grace

  59. Stefani

    June 3, 2011 at 4:30 pm

    I made these with GF oats, substituted the flour with 1/2 cup GF Oat flour and 1/2 cup Almond flour. I also added a TBSP of Chia and Flax seeds – turned out great. My son loved them. Thank you!

    • cyndiworden

      August 3, 2011 at 11:12 am

      Thanks for the GF substitution. I keep my 9 month old GF and I am GF too. Never hurts to have everyone GF. Anyhow, I was wondering what a good sub for the WW flour would be. I will give it a try.
      Cyndi

  60. Pingback: Food for Thought Fridays – 5 Reasons Why Oats Should Be a Part of Your Weekly Menu Plan | Intentional By Grace

  61. Jodie

    May 23, 2011 at 11:26 am

    Oh my gosh, I LOVE these!!! I told my 4-yr-old they are called “Craisin and walnut brownies” so he’d eat them (if I said “oatmeal” he wouldn’t eat it). SO SO good!!!

  62. Jodie

    May 21, 2011 at 2:28 pm

    Could these be made with all purpose flour instead of whole wheat flour? Hoping to use what I have on hand. Thanks!

  63. Melanie

    May 14, 2011 at 6:18 pm

    I just made a batch of these for the first time tonight and they are AWESOME! I made them with raisins and sunflower seeds and also added about 1/4th cup of wheat germ.
    I made them pretty mild on the sweetness aspect because I wanted to have them with my morning coffee, however my 23month old son gobbled a slice up without a pause! The hubby wasn’t a fan but that’s ok :) More for us!

  64. Megan

    April 21, 2011 at 3:34 pm

    Is there a way to boost the protein content?

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  66. Patrease

    April 16, 2011 at 12:11 pm

    These are very tasty! I’m sure I will be making them all the time once I start breastfeeding again soon. :-)

  67. Barbara

    April 16, 2011 at 10:32 am

    Thanks for posting nutrition info April. For any others following Weight Watchers Points Plus – they are 6 pp per bar.

    • Barbara

      April 16, 2011 at 10:34 am

      Just noticed 6pp is based on April’s post of 12 bars per batch – recipe is for 18.

  68. christina

    April 15, 2011 at 11:32 am

    are these soft?

  69. Kris

    April 15, 2011 at 10:54 am

    Can I make these with steel cut oats?

  70. momma2boys

    March 29, 2011 at 3:20 pm

    I made these thinking they would have more flavor…almost like a cookie. They don’t. Then I reminded myself they would be a great breakfast bar and in that regard they are pretty good. Then my 22 month old woke up from his nap and asked for a treat. I handed him one thinking he would throw it on the floor. He is happily gobbling down his 2nd one! He won’t eat a bowl of oatmeal so I’m pretty excited about this!

  71. Casie

    March 5, 2011 at 4:11 pm

    Great recipe. I omitted the nuts, and just did raisins. Also, did honey since I had no agave. They’re not that sweet, but not really bland either. Perfect for my toddler who gobbled up two. And, my two anti-oatmeal eaters in the family ate one as well and liked ‘em. :)

    I may try some mini chocolate chips next time, or pineapple.

  72. Rosalind

    February 21, 2011 at 6:16 pm

    Made these several times with my 2 year old. My son loves them almost as much as my husband. Second batch I used a cup of carrots & 1/2 cup dried papaya & pineapple they were delicious !!
    Thanks again for all the great & healthy recipies !

  73. Lorrie

    February 1, 2011 at 3:23 pm

    I just made these with a gluten free flour blend and flax seed egg since my son has a wheat and egg allergy. Turned out great!!!

  74. Andrea

    January 25, 2011 at 2:34 pm

    I have been making these using Celimix and Ener-G egg substitutes and they have turned out great every time! Thanks for the recipe. My kids are allergic to dairy, eggs, and nuts, and we have not found a single homemade or store bought bar that is free of those allergens, healthy, and delicious. Thank you, thank you!

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  76. Jessica

    January 23, 2011 at 12:47 am

    I made these today. They are good but a little bland. I substituted maple syrup for the agave and even added extra cinnamon and some brown sugar and they’re still very bland. Any suggestions?

  77. Annabelle

    January 22, 2011 at 11:37 am

    I do not have the applesauce. Can I omit it or substitute it with other things? Please advise.

    • Jessica

      January 23, 2011 at 12:46 am

      You could use butter or maybe even yogurt. The applesauce is a substitute for oil/fat. I saw above that someone suggested baby food.
      Good luck!

      • Annabelle

        January 23, 2011 at 11:16 am

        But how much butter should I use?

  78. Kate

    January 21, 2011 at 6:03 pm

    These are fantastic! I’m making a second batch for my husband to take skiing — we’ve already almost eaten the entire first batch I made two days ago. Thanks so much for an AWESOME recipe! It’s great to have such a healthy, easy on the go snack.

  79. Kimerlen

    January 18, 2011 at 7:23 pm

    any idea how many points these are? (weight watchers)

  80. Andrea

    January 18, 2011 at 4:48 pm

    Any chance that you could guesstimate how many calories are in each bar?

    P.S. I tried these with a gluten free egg substitute and they turned out great :) Thanks for the recipe, my first introduction to Weelicious!

  81. Trista

    January 18, 2011 at 10:31 am

    Is there any way to find out how many carbs is in a serving? Our youngest one is diabetic and would LOVE to make these for her! I just need to know the carb count to dose her insulin. Please let me know, Thanks!

    • April

      April 15, 2011 at 1:16 pm

      You might try going to http://allrecipes.com/ to plug the recipe in to get an estimate about calories per bar and the like. All you have to do is enter the recipe above, and then put in how many servings or bars you cut it into, it is pretty handy about giving the basic information like calories, carbs, fat etc.

      • April

        April 15, 2011 at 1:47 pm

        Sorry, my mistake, I used to use allrecipes but forgot that you had to have a paying membership now to use that feature. Instead I went to spark people and entered the recipe there. Here is the link to the information that I found where I used dried blueberries and almonds as the nuts and fruits.

        Nutrition Facts

        12 Servings

        Amount Per Serving
        Calories 176.9
        Total Fat 3.7 g
        Saturated Fat 0.6 g
        Polyunsaturated Fat 1.2 g
        Monounsaturated Fat 2.0 g
        Cholesterol 15.4 mg
        Sodium 60.7 mg
        Potassium 168.8 mg
        Total Carbohydrate 43.9 g
        Dietary Fiber 6.0 g
        Sugars 14.0 g
        Protein 4.6 g

    • Jessica

      January 18, 2011 at 10:54 am

      Here is a good website to calculate the nutritional facts from a recipe:

      http://recipes.sparkpeople.com/recipe-calculator.asp

      I ran this one using honey (instead of agave), dried cranberries for the fruit and almonds for the nuts and it yielded 20.5 carbs per serving (based on 18 servings).

  82. Keady

    January 18, 2011 at 10:31 am

    These sound great to make as our baked treat today. We are snowed in and dont have any applesauce :-( is there something that could be substituted?

    • Tracey Amo

      January 18, 2011 at 1:01 pm

      You could probably use the same amount of babyfood prunes or 1/3 cup of melted butter. I just made them and they are super delicious!!

      • Keady

        January 18, 2011 at 3:22 pm

        I didnt even think of babyfood! good call, I have a whole case of organic puree desert/fruits.

  83. Mary

    December 31, 2010 at 9:40 am

    Also, has anyone tried this recipe without the dried fruit? Those are the only things I’m missing here.

  84. Mary

    December 31, 2010 at 9:37 am

    Hi, this recipe looks good, is all purpose flour ok for this recipe instead of whole wheat flour? My daughter has a reaction to wheat but I’d love to try these out for her.

    • Mrs. L

      January 23, 2011 at 1:06 pm

      Have you tried Spelt or another grain? All-Purpose flour is a wheat product, but spelt or kamut are not wheat – they are a different grain. I know several wheat intolerant people who successfully use spelt (you can find it at most health food stores or order online. Wheat Montana is a great place to order grains. Bread Beckers is where my co-op orders our grains, and I just found eatgrains.com). Good luck!

  85. Heids

    November 16, 2010 at 12:24 am

    Hi there, we threw in a couple of spoons in peanut butter in our second batch…yum. ? for you, do you cut them after putting them ibbrge fridge or once cooled? Mine shred a bit, don’t cut neatly!
    Thanks much.

    • catherine

      November 17, 2010 at 4:56 pm

      I cut them once they are cooled.

  86. Katie Y

    November 11, 2010 at 1:01 am

    I have been looking for oatmeal recipes, besides oatmeal cookies, to help boost my milk supply. I remembered your site had a few different oatmeal recipes. This is something that I will make in the morning (minus the nuts since we don’t have any, will try with extra dried fruit)

    Thanks! I love your recipes.

    • Kris

      April 15, 2011 at 10:57 am

      I was thinking the same thing. You could throw in a couple of tablespoons of flax and maybe even some brewer’s yeast and really get the full effect. I am also going to try them with steel cut oats.

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  88. Emily

    October 28, 2010 at 7:29 pm

    My kids loved them! And of course, so do I. I did use the quick oats without a problem and I realized at the last step that I didn’t have any cranberries or raisins so I chopped up some dates. And the simplicity of the recipe is really great!

  89. notsoblond

    October 6, 2010 at 1:35 pm

    Made these one night last week after my 7 year old saw the recipe. It was SUPER easy to throw together using ingredients I had on hand. I used quick oats, not regular. I substituted maple syrup for the agave, and used almonds & raisins because that’s what I had in the pantry.
    My house smelled SO good while these were baking! All 3 of my kids (ages 7, almost 5, and almost 2) loved them, and I did too!

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  91. Stephanie

    August 31, 2010 at 8:43 pm

    Just made these tonight and my one year old loves them! She’s an “on the move” breakfast eater… doesn’t like to sit down, so these are great! Left out the nuts. My husband and I keep eating them as well… looks like we’ll be making more soon!

  92. Elizabeth

    August 23, 2010 at 8:40 pm

    has anyone tried to substitute something else for the flour?

  93. Janey

    August 8, 2010 at 5:15 pm

    Can’t wait to try these, just one question…can you use quick oats instead of Old Fashioned??

    • catherine

      August 9, 2010 at 3:09 pm

      These are a life saver in the mornings! I am sure you can use quick oats but since I have not tested it with them I wouldn’t be able to tell you how they turned out. I’m sure there wouldn’t be a problem so I say go for it!

  94. Ellen

    July 13, 2010 at 2:12 am

    I cant wait to make these. I have a picky 2.5 year old, and a 18 month old. They both will not eat oatmeal!! So I am going to see if they will eat it this way! Thank you. I just found this website and its awesome!!!!

  95. Sara

    June 30, 2010 at 12:36 pm

    I make a double batch of these every other week. Then I cut into squares and individually wrap them in parchment paper and then put them in a large ziplock back in the freezer. I take them out as needed and reheat in the microwave or you could let them thaw for a while.

  96. Lisa

    June 22, 2010 at 8:12 pm

    Has anyone tried freezing these?

  97. Aline

    June 14, 2010 at 10:53 am

    I also would like to know if they freeze well. Just done it and the kitchen smells great!

  98. Lori

    June 14, 2010 at 5:08 am

    Myself and my little 21 month old boy LOVED these! So healthy and so easy! Thanks! Will definately make more!!! And I thank you for putting the comments at the end on how to keep them (I never know how long things should last, etc).

  99. Julie

    June 10, 2010 at 12:13 pm

    Wonderful! I just made these this morning. Substituted honey for the agave and used finely chopped walnuts and a dried mixed berry blend for the dried fruit. I also added a 1/4 cup of Stevia in the Raw for a little more sweetness. My 3-year old has already eaten two of them. Thanks for the recipe!

  100. Emma Cassella

    June 9, 2010 at 1:03 pm

    Could you freeze these? I am not sure we could eat them all in a few days

    • Stephanie

      January 18, 2011 at 11:07 am

      Yes her recipe said that once they are cooled you cut them up and then you can freeze them for up to 4 months!

  101. Heather

    March 17, 2010 at 4:19 pm

    More agave and applesauce recipes please!

  102. darwinsgirl

    March 7, 2010 at 6:50 pm

    I too love Oatmeal. I made these with Spelt Flour and added craisins, sunflower seeds, and a few chocolate chips. YUMMY!!!

  103. Sean

    March 7, 2010 at 1:58 pm

    That’s convenient.

  104. Erica

    March 4, 2010 at 8:53 am

    Just made these & they are absolutely brilliant! My 17 month old can’t get enough of them! Thank you for a great recipe:)

  105. Lauren

    March 2, 2010 at 7:17 pm

    I made them tonight and they are FABULOUS! Ironic thing is the day before I bought organic oatmeal on the run bars then found your recipe. Must say……your bars are 100% better. Thanks for such a great recipe.

  106. Kim

    March 2, 2010 at 9:43 am

    Do you use toasted nuts or untoasted? (For example, would you use the pepitas from your roasted pumpkin seeds recipe?) Thanks!

    • catherine

      May 4, 2010 at 3:01 pm

      I used untoasted, they bake off in the oven. You can use both.

  107. Sarah

    March 1, 2010 at 11:40 pm

    Hi,
    If you don’t have agave can you substitute sugar of some sort and if so, how much?
    These look awesome!
    Thanks!

    • catherine

      May 4, 2010 at 3:14 pm

      You can substitute in honey or maple syrup and use the same measurements!

  108. Erica

    March 1, 2010 at 8:39 pm

    Come see a recipe on applesauce muffins
    on my blog ;)

  109. Erica

    March 1, 2010 at 8:38 pm

    Great recipe! I’ll give this try soon :)

  110. Auds

    March 1, 2010 at 4:02 pm

    What can I use to substitute agave?

    • catherine

      May 4, 2010 at 3:15 pm

      Honey or Maple Syrup :)

  111. Lauren

    March 1, 2010 at 3:01 pm

    Thanks for this recipe, I can’t wait to try it. For kids too young for nuts or dried fruit, can I use mashed banana or fresh blueberries instead of dried?

    • catherine

      May 4, 2010 at 3:16 pm

      Go for it!

      • Sarah

        June 5, 2010 at 7:31 pm

        I use a peeled, diced apple instead of the dried fruit/nuts for my little one and they’re delicious!

  112. Mina

    March 1, 2010 at 2:33 pm

    Can I substitute honey for the agave, if so, what would be the ratio?
    Thanks again for another great recipe!!!

    • catherine

      May 4, 2010 at 3:17 pm

      Yes you can! It would the same measurement that the recipe calls for.