Sometimes baking can be such a drag.
I typically enjoy the precision it requires, but when I’m trying to formulate a recipe and have to go through trial after trial of lessening the sweetener by a teaspoon, or trying coconut oil in place of butter, or trying a bit of applesauce in place of some of the fat, it can get pretty trying.
These steps are definitely necessary, though, to put out a good recipe that people will like and want to make again and again, so in the end, it is ultimately worth it!….but it is nice, once in a while, to have a delicious no-bake recipe like this one…
No-bake recipes are MUCH more forgiving. No leavening agents to worry about, no oven temperatures or cooking times, and no worrying that the cookies are spreading out too far due to the fact that you forgot to chill the damn dough…not that I speak from recent experience or anything.
I am in love with these bars! They are perfect for breakfast, as they have oats and a relatively small amount of sweetener, and they are soft, chewy, and completely addictive.
- 1/2 c. raw almond butter
- 3 T. coconut oil melted
- 3 T. maple syrup
- 1/4 t. + 1/8 t. sea salt
- 1 1/2 c. oats ground (measure before grinding)
- 1 t. vanilla
- 1 t. cinnamon
- 2 T. milk I used almond
- Mix everything but the ground oats until smooth.
- Stir in the ground oats until a thick batter forms.
- Press the mixture (you will need your hands) into a container fitted with a lid and lined with parchment paper (I used a small 7 x 5 inch Pyrex dish).
- Place in the refrigerator (or freezer if you're hungry) until the bars are set (somewhat hard to the touch).
- Cut and serve!
Nutrition facts are based on using unsweetened almond milk. Weight Watchers points (new system): 4
I like to make mine small and thick, but if you prefer big and thin, just pour them into a larger pan and cut them that way! Any way you cut them, I am convinced you will love them as much as I do!
What’s your favorite thing to bake?
Cookies, cookies, cookies. The above rant was a description of my current endeavor. 🙂
Shared with: Whole Foods Wednesday, Real Food Wednesday, Gluten-Free Friday, Fight Back Friday, Wellness Weekend, Raw Foods Thursday
Bre says
June 24, 2017 at 2:51 pmJust made a batch and put a couple golden raisins per square on top. Really delicious recipe, I will do my best to portion it out for the week 😀
Lauren says
June 25, 2017 at 3:04 pmThanks Bre, glad you enjoyed them! 🙂
Sarah says
December 13, 2013 at 10:23 amAwesome recipe!!! Even my husband ate them! How long do they last for in the fridge btw?
Lauren says
December 13, 2013 at 5:09 pmHi Sarah,
I’m so happy you enjoyed the bars! I’d say they’d last anywhere from 1-2 weeks. 🙂
Cyndy Whitaker says
October 7, 2013 at 1:12 pmHi Lauren. I can’t use grains of any kind. Do you have a sub I could use. I love your recipes!
Lauren says
October 7, 2013 at 2:50 pmThanks Cyndy! You can use almond meal/flour in place of the oats.
Shayla says
August 9, 2013 at 6:37 amHi Lauren! Will the bars still hold up with dried fruit? What would you recommend? Thanks!
Lauren says
August 9, 2013 at 7:14 amWhat ingredient are you trying to replace? If it’s the maple syrup, I would think so, but I haven’t tried it. Maybe dates with a bit of water to emulate the syrup consistency? 🙂
sheymaa says
May 8, 2013 at 6:55 amI’m excited to try making these for my overly picky 3 year old, but I have a couple of questions first. What kind of oats do you use? I have old fashioned rolled oats. Would quick oats be better? Also, do you think that coconut butter could be used in place of the coconut oil? Thanks!
Lauren says
May 8, 2013 at 8:33 amHi Sheymaa,
I used regular rolled oats, but either would work! I’m not sure about the coconut butter replacement, as it has a thicker consistency. Regular melted butter would be a better choice. 🙂
Danielle says
April 7, 2013 at 12:49 pmI am allergic to coconut, any suggestions as far as what to replace the oil with in this recipe? I made them for my husband (introducing him to a raw diet- perfect intro- he loved them!) and they turned out great but would they be OK if the oil was omitted?
Lauren says
April 7, 2013 at 2:23 pmYou could use butter or palm shortening. The oil is necessary to hold everything together, so I wouldn’t recommend omitting it. So happy your hubby enjoyed them! 😀
Lauren says
April 7, 2013 at 5:35 pmHi Danielle, you can try butter or palm shortening, but I don’t think I’d eliminate it all together. If you have to, maybe try more almond butter in place of the oil? I’m happy your husband enjoyed them! 😀
Dana says
April 3, 2013 at 7:55 amJust made these with roasted almond butter (that’s what I had) and they came out great! I had to stop myself from eating all the batter with a spoon 🙂
-Dana
Lauren says
April 3, 2013 at 8:51 amThat’s great Dana, I’m so happy you enjoyed them! It’s good to know that they work with roasted almond butter too. 🙂
Heather @Gluten-Free Cat says
March 27, 2013 at 6:53 pmYou are so right! No bake is so much easier and you also get the benefits of pure raw nutrients. I’d love for you to come share this at Raw Foods Thursdays tomorrow!
http://www.glutenfreecat.com/2013/03/raw-foods-thursdays-32813/
Lauren says
March 27, 2013 at 8:04 pmThanks Heather, I’d love to! 🙂
Heather @Gluten-Free Cat says
March 31, 2013 at 7:10 pmThanks for sharing it! Pinning this!!
Paige @ Not Missing a Thing! says
March 26, 2013 at 9:31 amThese look great! I’ll be making them soon!
MadSCAR says
March 22, 2013 at 12:44 amLove it!
Cheryl P says
March 21, 2013 at 5:51 pmWould toasting the oatmeal give them a different flavor?
Lauren says
March 21, 2013 at 8:48 pmI imagine it would enhance the oat flavor, but I haven’t tried it. 🙂
Cheryl P says
March 21, 2013 at 5:50 pmWould toasting the oatmeal a little bit give them a different flavor?
Kim says
March 20, 2013 at 4:32 pmDo you know what the measurement of the oats is after grinding? I have some already ground from making your brownies:)
Lauren says
March 20, 2013 at 4:38 pmHmmm…I’d guess 1-1 1/4 cups? Mix all the wet ingredients first, and then add the oats gradually until you get a thick batter. 🙂
Kim says
March 20, 2013 at 5:07 pmOne cup worked. Thanks!
Matt @ The Athlete's Plate says
March 20, 2013 at 4:17 pmMmm these look delicious!
Jennifer P says
March 20, 2013 at 2:53 pmThese look scrumptious! Do you think you could sub sun butter?
Lauren says
March 20, 2013 at 4:31 pmI believe so! 🙂
Melissa @ My Whole Food Life says
March 20, 2013 at 2:00 pmThese look so good! I love almond butter and anything no bake. I will try these for sure. Glad I found your blog. Your girls are beautiful. I am a mom of two little girls as well. 1 and 3. Go pink! 🙂
Lauren says
March 20, 2013 at 4:32 pmHow awesome! I love finding other bloggers I have things in common with. Mine are 1 and 3 as well. 😀
Gabby @ the veggie nook says
March 20, 2013 at 8:07 amI know what you mean! I am such a “throw a little of this in, then a smidge of that”…measuring goes totally against my style. Oh how we suffer for blogging 😉
These look delicious, Almond, maple and cinnamon are always amazing 🙂
freshlifefindings says
March 20, 2013 at 6:31 amYum- I’m definitely making these! I love almond butter & oats mixed together and these look delicious. Can’t wait to try 🙂
Lauren says
March 20, 2013 at 9:02 amThanks girl! They are really good! I hope you enjoy them! 🙂