Oat & Nut Bars Recipe – Maple, Date & Pumpkin Seed Delight

Last Updated on 1 month by Neha Deshmukh

Oat & Nut Bars Recipe – Maple, Date & Pumpkin Seed Delight

Hey everyone! I’m so excited to share this recipe with you – these Oat & Nut Bars are a total game-changer. I first stumbled upon a version of these years ago, and they’ve become a staple in my kitchen ever since. They’re perfect for a quick breakfast, a mid-afternoon snack, or even a little something sweet after dinner. Plus, they’re packed with goodness! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average granola bars. They’re wonderfully chewy, naturally sweetened, and bursting with flavour from the maple syrup, dates, and a lovely crunch from the pumpkin seeds and almonds. They’re also surprisingly easy to make, even if you’re not a seasoned baker. Honestly, if I can do it, anyone can! They’re a fantastic way to get a healthy dose of oats, nuts, and seeds into your day.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious bars:

• 2 Cups Old fashioned Oats
• 1 Cup Pumpkin Seeds
• 1 Cup Chopped Almonds
• 1 cup Chia powder
• 1 Cup Wheat flour
• 1 cup Raisins
• 1 Cup Chopped apricots
• 1 Cup Chopped dates
• 1 cup Raw sugar
• 1 cup Coconut Oil
• 1 Cup Maple syrup
• 1 teaspoon Cinnamon Powder

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this recipe.

• Chia Powder: Don’t skip this! Chia seeds are tiny powerhouses of nutrition, adding a boost of omega-3s and fibre. They also help bind the bars together beautifully.
• Raw Sugar vs. Refined: I prefer using raw sugar (like turbinado) because it has a lovely molasses flavour and retains more of its natural minerals. But you can use regular granulated sugar if that’s what you have on hand.
• Nut Choices: Feel free to get creative with the nuts! Walnuts, pecans, or even cashews would work wonderfully. In North India, people often add a handful of pistachios for a touch of colour and richness.
• Oats: Old fashioned oats (also known as rolled oats) are best here. Quick-cooking oats will make the bars too soft, and steel-cut oats won’t bind properly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Spread your pumpkin seeds, almonds, and oats on a baking sheet and toast them for 10-15 minutes, stirring occasionally, until they’re lightly browned and fragrant. This step is key for that lovely nutty flavour.
2. Let the toasted mixture cool completely. Then, in a large bowl, combine it with the raisins, apricots, dates, chia powder, cinnamon, and wheat flour. Give it a good mix.
3. Now, in a saucepan, warm the raw sugar, maple syrup, and coconut oil over medium heat. Stir until the sugar dissolves and the mixture starts to bubble. Don’t let it burn!
4. Preheat your oven again, this time to 300°F (150°C). Line a 9-inch baking pan with parchment paper – this will make it so much easier to get the bars out later.
5. Quickly pour the syrup mixture over the oat mixture and stir until everything is fully coated. It’ll be a little sticky, but that’s okay!
6. Transfer the mixture to the prepared baking pan and flatten it out with a spatula. Really press it down firmly to create a compact bar.
7. Bake for 20-25 minutes, or until the edges are golden brown. Let the bars cool completely in the pan before cutting them into 12-14 pieces. Trust me, this is the hardest part – the smell is incredible!
8. Store at room temperature for up to 7 days in an airtight container.

Expert Tips

• Don’t overbake! These bars are meant to be chewy, not crunchy.
• Press firmly: Really pressing the mixture into the pan ensures the bars hold their shape.
• Cool completely: This is crucial for clean cuts. If you try to cut them while they’re still warm, they’ll crumble.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your maple syrup is 100% pure, and you’re good to go!
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free all-purpose flour blend.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg or cardamom for a warmer flavour.
• Festive Adaptations: During Diwali, my family loves adding a sprinkle of chopped pistachios and a few strands of saffron for a touch of festive flair. These also make lovely Christmas gifts – package them up with a ribbon and a handwritten tag!

Serving Suggestions

These bars are delicious on their own, but they’re also great with a glass of milk or a cup of chai. They’re perfect for breakfast on the go, a post-workout snack, or a little treat with your afternoon tea.

Storage Instructions

Store the cooled bars in an airtight container at room temperature for up to 7 days. You can also freeze them for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use different nuts and seeds in this recipe?

Absolutely! Feel free to experiment with your favourites. Walnuts, pecans, sunflower seeds, or flax seeds would all be delicious.

2. What is the best way to ensure the bars don’t crumble?

Pressing the mixture firmly into the pan and letting them cool completely are the two biggest factors. Also, don’t overbake them!

3. Can these bars be made ahead of time?

Yes! You can make them up to a week in advance and store them in an airtight container.

4. Is maple syrup essential, or can I substitute another sweetener?

Maple syrup adds a unique flavour, but you can substitute it with honey or agave nectar. Just keep in mind that the flavour will be slightly different.

5. How can I adjust the sweetness level of these bars?

Reduce the amount of raw sugar or maple syrup. You can also add a tablespoon of unsweetened applesauce to help bind the bars without adding extra sweetness.

6. What is the role of chia powder in this recipe?

Chia powder acts as a binder, helping the bars hold their shape. It also adds a boost of nutrients!