White House Fruit and Oat Bars
Updated Dec. 7, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan
- 2cups rolled oats
- ½cup mixed seeds, such as pumpkin, sunflower and sesame
- ½cup honey
- ⅓cup dark brown sugar
- ⅓cup maple syrup
- Pinch of salt
- 1½cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)
- 1teaspoon ground cardamom or cinnamon
Nutritional analysis per serving (24 servings)
102 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
- Step 2
Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
- Step 3
In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
- Step 4
While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
- Step 5
Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1½ inches by 3 inches.
Private Notes
Comments
#1) Mega sweet. As in really sweet. Seriously sweet. #2) I let cool a good hour before attempting to cut. Nope. Simply fell apart. I went ahead and spooned it into a container and stuck it into the fridge. The next day, I went to grab a piece and it was the perfect *bar* consistency. I'd like to make again and try chilling in fridge a good few hours before attempting to cut.
#3) love the ratio of seeds to fruit and oat. I used chia, sesame, poppy, and sunflower seeds.
With all that dried fruit, why do you even need the brown sugar, honey, and maple syrup? If you need something to bind the ingredients with, try using date paste (in a food processor puree dates that have been softened by simmering in enough water to just cover them).
Never use aluminum foil to line a pan. Parchment paper is the only good option in my opinion. (Also great for easy clean up when making cookies, baking salmon and roasting vegetables) These bars just came out of the oven and I immediately put them in the frig to harden. Sweet enough for my taste and ready to serve. Great recipe.
I made these on a whim to take hiking. Overall, impressed! I used about half of the recommended honey and subbed salted butter for oil. Otherwise remained true to the recipe. They were very tasty and held together well. A great trail snack!
I wish I had read the comments before making these. They are sickeningly sweet, I find them borderline inedible. My kids will like them, but they are more sugary than most cookies.
Taste is great. Notes: waaay less oil, and use parchment paper as I just baked them and could hey get them out of the tray. Would make again with way less oil and sugar.