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  • Tropical Whole Grain Oatmeal Bars

    Sunday, March 27, 2011

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    In a quest to buy less packaged snacks and create more of my own at home I have come up with some interesting concoctions (and by ‘interesting’ I mean some not so tasty).  Crunchy granola bars? Not so easy to make homemade (any suggestions?).  Low-fat whole-grain brownies?  NOT delicious (I don’t care what anyone says….some treats need to be enjoyed in their rich and treaty glory). Olive oil whole-grain pie crust?  It has potential but needs A LOT of work! I am happy to say that this latest homemade snack quest went much more deliciously!

    As you might have noticed, I like to make muffins…but I’m bored and looking for something that feels (and tastes) more like a treat. So, I took  a crack at a cake-like fruit-filled snack bar. At first I was going to go with apples, but then I thought about how looonnnggg and COLD this winter has been and decided that something a bit more tropical was in order.  With mango, pineapple, macadamia, and coconut, these bars combine many of the flavors that I associate with palm trees, flip flops and umbrella drinks.  Made with oats, whole wheat flour, egg whites and agave, they are delicious and pretty good for you, too.  While I think I will leave out the macadamia nuts the next time I make these (I’ve decided I’m not really a fan…unless they are coated in chocolate), I plan on making many variations of this recipe, so stay tuned! 






    © 2011 Nancy Granada Kindred Kitchen

    Tropical Whole Grain Oatmeal Bars

    servings: 12-15 bars | time: about 45 minutes

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    For fruit filling:
    1 cup mango chunks (fresh or frozen)
    1 8-ounce can pineapple chunks with juice (make sure it’s unsweetened juice)
    3 TBSP. Splenda brown sugar for baking (1/3 cup if using regular brown sugar)
    Juice of 1 lime
    1 tsp. corn starch


    For the bar mix:
    2 cups old fashioned oats
    1/2 cup oat bran
    1/2 cup white whole wheat flour
    1/2 cup unsweetened dried flaked coconut
    1/2 cup toasted macadamia nuts, coarsely chopped (toast nuts in a hot saute pan, swirling constantly until they become fragrant)
    1 tsp. baking powder
    1/2 tsp. kosher salt
    1/3 cup candied ginger, chopped
    2/3 cup agave syrup
    1/3 cup water
    1/3 cup egg whites
    1 tsp vanilla
    3 TBSP. canola oil




    Preheat oven to 350. Spray a 8 x 8 inch pan with non-stick cooking spray and line with parchment. Set aside

    For the Fruit Filling:
    1. Place all ingredients in a small sauce pan and bring to a simmer.  Simmer for 15 minutes.

    2. Puree in a blender or use a hand-held immersion blender until there are no large chunks of fruit.  Set aside to cool


    For the Bars:
    1. Combine the dry ingredients in a bowl and set aside

    2. In a separate bowl, combine wet ingredients; add to dry ingredients and stir to combine

    2. Spread 2/3 of the mixture in bottom of prepared pan

    3. Spread the fruit mixture over bar mixture, covering completely and evenly

    4. Dollop pieces of the remaining bar mixture over the fruit filling

    5. Bake at 350 for 25-30 minutes until bubbling and golden brown

    6. Remove from oven and run a knife around edge of pan

    Allow to cool completely before cutting into bars. Makes 12-15 bars. Store in an airtight container and refrigerate. Should keep for about 4 days


    One response to “Tropical Whole Grain Oatmeal Bars”

    1. Anonymous says:

      I’ve eaten several of Nancy’s tropical oatmeal bars. I loved the look and can’t stop eating them. I do though agree that the macadamia nuts (at least these ones) didn’t compliment the rest of the bar (though at least in theory they should have). Rest of the bar was delicious and I’m looking forward to how Nancy modifies her recipe!!!!

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