I love cooking!  I love getting in the kitchen and creating amazing food.  Sometimes it tastes great, sometimes it is down right scary!  One of the things I was hesitant to make the first time was oat bars.  I had some internal fear of them not turning out right.

Oat bars are easy to make yourself!

What is great about making your own oat bars is that you control what goes into them.  If you don’t like nuts or raisins…don’t put them in.  If you don’t like a certain spice, omit it.  Replace those items with something comparable that you do like.  Play with a recipe, don’t be scared.  Keep in mind that if it is a dry, wet or powder ingredient than use a similar substitute.  So, if you do not like nuts, but like seeds, than swap out equal amounts in the recipe.  If you don’t like cocoa powder, substitute with peanut butter powder.

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I have made several different versions of oat/granola bars.  I enjoy experimenting with the recipe.  Read the caloric value, fat, protein, carbs and sugar content of your ingredients.  Choose ingredients based upon your desired outcome.  If you want more carbs than protein or visa versa than choose ingredients that favor your choice.

One recipe that I am going to share today is great for Fall.  I didn’t make them into bars, rather I rolled them into balls.  Make them in a way that is easy for you to pack and enjoy.


Dates – Pitted, 8 ounce
Cashew nuts, raw, 2 oz
Craisins – Original, 1/2 cup (40g)
Pumpkin, canned, without salt, 1/4 cup
Organic Golden Flax, 4 ounce
Flax Seed Whole, 1 T
Oats, 8 ounce
Cinnamon, 1 Tsp
Raw Honey, 1/4 cup(s)

Although it is not always necessary, I encourage you to soak your dates for approximately 5 minutes in a bowl of warm water.  Meanwhile gather all of your ingredients.  I like to put all of liquid ingredients in bowl and mix them.  I place all of my dry ingredients in another and stir them around.  I then drain the water off of the dates, place the dates in a food processor until minced up fairly well (no big chunks).  Place the dates into the wet ingredients.  Add part of the dry ingredients and stir.  Place the rest of the dry ingredients in and stir well.

Now, you get to roll them into balls.  A heaping tablespoon of the mix should make a good sized ball to easily eat.  It should make 25 pumpkin balls.  Place them on wax paper that is spread out on a pan/cookie sheet.  Place them in the freezer for approximately 15 minutes.  Take them out and store in appropriate containers.  You can leave them fresh for approximately 4 days, refrigerate them for approximately one week or freeze them for 2-3 weeks.

The fun thing about making them into balls is that you may roll them in chocolate powder, coconut, finely chopped nuts or one of your other favorites.

Remember to always tally the values of your contents.  It is important to know if your granola bars/balls are higher in protein, carbs or sugar.  It all makes a difference in your use while hiking or adventuring outdoors.  Please don’t sit idle and eat these without working out.

Facts per serving:

Calories Carbs Fat Protein Sodium Sugar
120 20 3 3 4 11


Be bold in all that you do…cooking is no exception. 



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