Snack bars to soothe your cravings the healthy way!
Let the FUN begin! It’s oat night. It’s date night. It’s Skinny Ms. Oat-Date Bars night! Or morning, or afternoon, or evening. Really, there’s no time of day that some tasty oat bars with dates wouldn’t be a welcome addition to your world, right? That’s what we thought.
We know you want to eat healthier. Who doesn’t? But it isn’t always easy. And it’s definitely not always tasty. You hear about nutritious snack bars, so you check out some oat bar recipes and the bland-factor nearly sends you to sleep mid-read. We know how it is. But fear not! It is for these reasons, among others, that Skinny Ms. has concocted this Oat-Date Bars recipe to knock all others out of the park. Lovely, plump medjool dates infiltrate the oats with moist, sweet goodness. And they’re good for you, too! We’ve used whole wheat flour, coconut palm sugar, and coconut oil in place of the heavily processed and refined ingredients that often carry excess fat, sugar, and calories, without bringing any nutritional value to the table.
Need just one more reason to love our oat-date bars? We have a sneaking suspicion that even the little ones will enjoy them too. Hooray! Healthy snack bars that the small, but picky, people in your life will also enjoy. Killing the snack craving and nutrition factors with one stone? Yes, we thought you’d like that.
- 1 1/2 cups white whole-wheat flour
- 1 cup brown coconut palm sugar
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 1/2 cups medjool dates pitted and chopped
- 1 teaspoon vanilla extract
- 3/4 cup coconut oil solid, see directions
- Preheat oven to 350 degrees.
- Line an 8 x 8- inch pan with parchment paper and grease the paper with coconut oil or cooking spray.
- Put measured coconut oil in the freezer for 15 to 20 minutes until it becomes solid all of the way through.
- Put water in a saucepan over medium-high heat and allow to reach just a simmer. Add dates, and lower heat to medium-low. Cook until a paste is formed, for about 10 minutes. Allow to cool to room temperature. Add vanilla and stir.
- Meanwhile, combine all of the dry ingredients in a large bowl.
- Dice solid coconut oil to form pea-sized pieces.
- Add coconut oil to dry mixture and combine with hands to form a lumpy, moist crust.
- Add half of the oat crust mixture to bottom of baking pan and press with hands to flatten evenly.
- Spread the date paste in an even layer over the crust.
- Add the topping, gently flattening with hands. Bake until golden brown, about 35 to 45 minutes. Allow to cool and cut into squares to serve.
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