I have a confession to make. This may be a little shocking, so prepare yourself… Here it goes… This week, I wasn’t interested in sweets or cookies or even chocolate!… I know… I can hardly believe it myself… So what does a compulsive baker do in times like these????
Well in my case, I baked these unrefined oatmeal bars. A healthier alternative to my usual sugary treats, these guys are made with whole grains and coconut sugar!… The truth is, I do experiment with healthier options on a regular bases. It’s just, you don’t end up seeing much of it, because they rarely pass the scrutiny of my tasters (especially Dave). These bars however, not only got the nod, but also escaped suspicion of being “healthy”. When told they were made with healthier ingredients, my Dad said “If these are healthy, then healthy’s pretty good!” 🙂
As with many of my healthier treats, these bars are a little dry when they first cool but I found that they improved after a night’s rest in an air tight container. The next day they were more moist (though admittedly a little crumbly) and the spices had melded throughout the bars. Of course you can’t beat still warm from the oven!
Oatmeal Raisin Bars
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert/Snack
Makes: 12 bars
- 1 1/2 cup Whole Wheat Pastry Flour
- 1 1/2 cup Quick Oats
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Coconut Oil, melted
- 1/4 cup Unsweetened Apple Sauce
- 1 1/4 cup Coconut Sugar
- 1 tbsp Ground Flaxseed
- 3 tbsp Hot Water
- 3/4 cup Raisins
Pre-heat oven to 375°F and line an 8-inch square pan.
Whisk together the hot water and flaxseed and set aside.
Whisk together the flour, oats, cinnamon, ginger, baking soda, baking powder, and salt. Set aside.
Warm up the applesauce with the coconut oil (if you add the applesauce after melting the coconut oil, the oil will re-solidify and the mixture will become clumpy). Add the coconut sugar and flaxseed mixture and whisk until thoroughly combined.
Add the wet ingredients to the dry and stir until just combined. Fold in the raisins.
Scoop the dough into the lined baking pan. Press into corners and smooth surface (this is made easier if you dampen your hands first).
Bake for 23 – 25 minutes (until an inserted toothpick comes out clean). Allow to cool in pan for 10 minutes before removing and transferring to a wire rack.
Slice when cooled and store in an airtight container at room temperature.
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