Soft Oat and Nut Bars

Name: Soft Oat and Nut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 serving
Ingredients: 1 1/2 cups old-fashioned rolled oats; 1 cup whole wheat flour; 1 tsp baking powder; 1/4 tsp salt; 1 tsp cinnamon; 1/3 cup brown sugar; 1/4 cup room temperature butter; 1 large egg; 1 tsp vanilla extract; 1 cup plain or vanilla soy milk; 1/3 cup chopped walnuts; 1/3 cup sweetened shredded coconut

User Reviews

4.8

99 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
9
Calories
24106 kcal
Course
Dessert, Breakfast
Cuisine
Vegetarian

Soft Oat and Nut Bars

Nancy Wheeler

Report

These Soft Oat and Nut Bars are a great grab and go breakfast. Not too sweet and full of whole wheat flour, nutritious oats, and protein packed nuts.

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Ingredients

Servings

1 1/2 cups old-fashioned rolled oats $0.30
1 cup whole wheat flour $0.38
1 tsp baking powder $0.09
1/4 tsp salt $0.02
1 tsp cinnamon $0.05
1/3 cup brown sugar $0.11
1/4 cup room temperature butter $0.58
1 large egg $0.17
1 tsp vanilla extract $0.28
1 cup plain or vanilla soy milk $0.41
1/3 cup chopped walnuts $0.88
1/3 cup sweetened shredded coconut $0.26

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Instructions

Preheat the oven to 375 degrees. In a medium bowl, stir together the oats, flour, baking powder, salt, and cinnamon until well combined.
In a large bowl, beat together the brown sugar and butter until the mixture is light and creamy (about 2 minutes, medium speed). Add the egg and vanilla extract and beat until light and creamy again (30 seconds to one minute).
Add half of the oat and flour mixture and beat briefly, just until combined. Start on low speed to prevent the flour from flying out of the bowl.
Add the soy milk and beat briefly again until smooth. Always start on low speed to prevent splashing. Add the rest of the flour and oat mixture, and beat until combined (only about 30 seconds).
Add the chopped walnuts and coconut. Stir them into the batter. Pour the batter into a 9x9 inch greased casserole dish. Bake for 30 minutes. Allow the bars to cool and then cut into 9 pieces. Store in an air-tight container in the refrigerator for 5-6 days, or freeze for extended storage.