Have you ever stumbled upon a snack so easy, it practically makes itself? These Easy No Bake Oat Nut Bars are like the cozy sweater of the snack world—warm, comforting, and always there when you need them. Inspired by a recent trip to that little bakery down the street, where the smell of roasted nuts and oats wafted through the air, these bars are perfect for those days when the kitchen feels like a daunting place.
Steps
- Preheat your oven to 375 degrees Fahrenheit. In a medium-sized bowl, combine the rolled oats, whole wheat flour, baking powder, salt, and cinnamon thoroughly.
- In a larger bowl, cream the butter and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, beating again until the mixture becomes creamy.
- Gradually blend in half of the oat and flour mixture, mixing just until combined. Pour in the soy milk and mix briefly, starting at a low speed to avoid any splashes.
- Mix in the remaining oat and flour mixture until just combined. Stir in the chopped walnuts and shredded coconut until evenly distributed throughout the batter.
- Transfer the batter into a greased 9×9 inch casserole dish. Bake in the preheated oven for 30 minutes.
- Once baked, let the bars cool before cutting them into nine equal pieces. Store the bars in an airtight container in the refrigerator for up to 5-6 days or freeze for longer storage.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup brown sugar
- 1/4 cup butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plain or vanilla soy milk
- 1/3 cup chopped walnuts
- 1/3 cup sweetened shredded coconut
Nutritional Values
Calories: 2169.54 kcal | Carbohydrates: 277.11 g | Protein: 52.2 g | Fat: 102.51 g | Sodium: 1609.38 mg | Fiber: 31.14 g
FAQ
- Can I use a different type of milk instead of soy milk?
- Yes, you can substitute dairy milk for soy milk in this recipe. However, since dairy milk is generally less sweet than sweetened soy milk, you might want to add an extra tablespoon of sugar to maintain the desired sweetness.
- How do I ensure the bars have a cake-like texture?
- To achieve a cake-like texture, make sure to beat the butter and sugar until the mixture is light and creamy, which incorporates air into the mixture. This step is crucial as it helps the bars to be light and fluffy once baked.
- How should I store these Soft Oat and Nut Bars?
- Once the bars have cooled and been cut into pieces, store them in an airtight container in the refrigerator. They will stay fresh for 5-6 days. For longer storage, you can freeze them.
- Can I adjust the sweetness of these bars?
- Absolutely! These bars are not very sweet, but you can adjust the sweetness to your liking by adding more brown sugar or incorporating dried fruits for additional natural sweetness.
- Are there any nuts or toppings that can be substituted in the recipe?
- Yes, you can experiment with different types of nuts or add-ins. For instance, you could use almonds, pecans, or even dried cranberries or raisins instead of walnuts and coconut to suit your taste preferences.
Tips
- When using dairy milk instead of soy milk, consider adding an extra tablespoon of sugar to compensate for the slight difference in sweetness.
- To avoid a cloud of flour and milk splashing when mixing, always start your mixer on a low speed and gradually increase as the ingredients begin to combine.
- For added sweetness, consider incorporating dried fruits, such as raisins or cranberries, into the batter along with the nuts and coconut.
- Store the cooled bars in an airtight container in the refrigerator for up to 5-6 days, or freeze them for longer storage to maintain freshness.
Equipment
- Electric Mixer (Handheld or Stand Mixer)
- 9×9 inch Casserole Dish
