Perfectly Peanut Butter Oat Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.75 cup Quaker Oats Old-Fashioned Rolled Oats 2 tbsp *Flax Seed Meal (ground flax) 1.25 tsp Cinnamon, ground .75 tsp Baking Soda 0.25 tsp salt, table (by CDOWNEY1) 16 tbsp Jif Creamy Peanut Butter, reduced fat .5 cup, unpacked Brown Sugar .5 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving 1 tbsp Maple Syrup .5 tbsp Vanilla Extract .66 cup (not packed) Raisins
Preheat your oven to 350ºF and line an 8x8-inch baking dish (see note in post above) with parchment paper or grease and flour it.
Place ¾ cup of the oats and the flax seeds in a spice grinder or food processor and whiz into flour, about 60 seconds.
Add the ground oat mixture to a medium bowl with the remaining whole oats, cinnamon, baking soda, and salt.
In a mixing bowl, blend the peanut butter, sugar, coconut milk, maple syrup and vanilla, with a hand mixer or by hand, until combined and smooth. Stir in the oat mixture, it should be the consistency of a thick but slightly sticky cookie dough. Fold in the raisins.
Scrape the dough into your prepared baking dish, and with lightly damp hands, firmly and evenly press the mixture in.
Bake for 20 minutes, or until lightly brown around the edges and beginning to pull away from the sides ever so slightly. Let cool completely in the pan on a wire rack before cutting (can even chill first).
If using parchment paper, pull the bars out onto a cutting board to cut (otherwise cut in the pan). Cut into 16 bars (cut in half, cut each half in half, turn the pan 90º and repeat). They are a little crumbly to cut but actually hold together quite well, particularly if stored in the refrigerator.
If opting for an icing drizzle, add one of the options below to a plastic bag and seal. If too runny, chill the icing in the baggie for 10 minutes. Snip a small corner from the bottom of the bag, and pipe the icing onto the bars as desired.
Serving Size: 16 bars
Place ¾ cup of the oats and the flax seeds in a spice grinder or food processor and whiz into flour, about 60 seconds.
Add the ground oat mixture to a medium bowl with the remaining whole oats, cinnamon, baking soda, and salt.
In a mixing bowl, blend the peanut butter, sugar, coconut milk, maple syrup and vanilla, with a hand mixer or by hand, until combined and smooth. Stir in the oat mixture, it should be the consistency of a thick but slightly sticky cookie dough. Fold in the raisins.
Scrape the dough into your prepared baking dish, and with lightly damp hands, firmly and evenly press the mixture in.
Bake for 20 minutes, or until lightly brown around the edges and beginning to pull away from the sides ever so slightly. Let cool completely in the pan on a wire rack before cutting (can even chill first).
If using parchment paper, pull the bars out onto a cutting board to cut (otherwise cut in the pan). Cut into 16 bars (cut in half, cut each half in half, turn the pan 90º and repeat). They are a little crumbly to cut but actually hold together quite well, particularly if stored in the refrigerator.
If opting for an icing drizzle, add one of the options below to a plastic bag and seal. If too runny, chill the icing in the baggie for 10 minutes. Snip a small corner from the bottom of the bag, and pipe the icing onto the bars as desired.
Serving Size: 16 bars
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 208.5 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.5 g
- Protein: 5.0 g
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