g'Oatmeal Recipe - Allrecipes.com
g'Oatmeal Recipe
  • READY IN hrs

g'Oatmeal

Recipe by  

"Oatmeal to-go! A great dish to make once a week for a healthy grab and go breakfast solution or just a great 'energy' bar option."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch casserole dish with parchment paper.
  2. Mix rolled oats, steel-cut oats, bananas, flax seeds, water, peanut butter, dates, pecans, chia seeds, coconut oil, vanilla extract, and salt together in a bowl; press into the prepared casserole dish. Drizzle honey over mixture.
  3. Bake in the preheated oven until set, about 45 minutes. Cool completely before cutting into bars. Wrap bars in plastic wrap and freeze. Let defrost for 15 minutes before eating or heat in microwave.
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Footnotes

  • Cook's Note:
  • This recipe can be modified to fit your taste and health needs. Feel free to modify, add or subtract, anything that doesn't appeal to you. I've tried at least ten different versions and they are all good.
  • Apple juice can be substituted for water. Raisins or prunes can be substituted for dates. Chocolate chips are dried fruit can be substituted for nuts.
  • These can also be baked in muffin cups.
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Reviews More Reviews

Nov 21, 2013

Loved this recipe! I made muffin size oat cakes and they are great (I used a 360 degree oven for 30 minutes and that worked well). Thank you for sharing this

 
Jan 09, 2014

It's defiantly a 5 star recipe. I added 1/2 cup of chocolate chips instead of dates for sweetness and 1/2 cup of pumpkin seeds. I didn't have any pecans. I am not buying packaged granola bars anymore. Thank you for sharing the recipe!!

 
Apr 13, 2014

I have been wanting something like this for the last year or so. Something healthy I can make at home, then have ready to grab and keep in my purse to give my 2 1/2 yr old to snack on. I've been relying on packaged stuff, but now I can proudly offer these, and feel awesome about how they are homemade and preservative free. :D I used olive oil instead of coconut oil and craisins instead of dates. I actually made them for my niece who just had a c-section, but doubled it and kept some for myself. I can't stop eating them. And I goofed and mixed the honey in, instead of drizzling it on top. I bet that would make it even better.

 
Feb 11, 2015

This is a great snack - packed with flavor, and very filling. I cut the recipe in half, because I had two overripe bananas to use up. I also added about 1/2 cup applesauce. I subbed sliced almonds for the pecans and raisins for the dates (what I had on hand). I think the recipe is really forgiving and you could easily substitute some pumpkin puree for some of the mashed banana and swap in your favorite nut butter, oil, seeds, nuts, dried fruit. Can't wait to experiment with my next batch!

 
Aug 02, 2014

so easy! I put in blueberries.

 
Feb 03, 2015

Easy to make and taste great!

 
Jul 08, 2015

Nice and moist. Don't over-bake. If you aren't on a salt restricted diet, a 1/4 a1/2 tsp. of salt will give it that little something it needs.

 
Apr 21, 2015

I love this recipe. I have made it now about 4 times. I have changed up the ingredients a bunch of times and it had turned out awesome every time. I love making them in muffin tins so that each one is crispy on the outside. I have it for breakfast every morning and it keeps me full until lunch. I store them in the freezer and heat them in microwave so it is a warm meal. I am allergic to nuts so I add more pumpkin seed and sunflower seeds to the mix instead of the pecans

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 12 g
  • 48%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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