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Raw Oat Bar

Posted on Tue Sep 2009 by Miranda

And the cupboards were bare…yesterday in need of a tasty snack inspired by recent tasting of Nakd Ginger Bread, I rustled up my own raw oat bar. I think I have stumbled upon a great basic recipe from which you can make lots of tasty bars. A few simple ingredients and a whizz in a food processor and you are done.

Raw oat bar

Raw oat bar ingredients – makes two small bars:

Place the oats, nuts, cinnamon, and ginger  into a food processor and blitz until broken up. Add your nut butter, agave nectar (optional) and pineapple pieces to the food processor and blitz again. Slowly add the pineapple juice to mixture and keep blending until the mixture starts to combine. It should be a dry dough like texture so that you can mould it into a bar shape.

Once the mixture is ready, remove from the food processor and mould into a bar shape – pop in the fridge for a few mins to chill. That’s it the raw oat bar is ready to rock and roll.

This raw oat bar recipe is very flexible, I wanted to make a bar with no dried fruit, but you could use soaked dates instead of the pineapple, milk instead of the juice, banana instead of pineapple and all sorts of seed/nut combination. Give it a try and let me know you raw oat bar version and what you think.

10 responses to “Raw Oat Bar”

  1. Emma says:

    That looks yum – definitely next on my baking list!

  2. Laura says:

    mmm, baking without the ‘baking’. I love a recipe where you can substitute ingredients to suit what you have in the cupboard. I have some peanut butter, dried prunes and orange juice – will give it a go later and let you know!

  3. billyrunner says:

    Lovely! I used a mixture of cashew nuts with a couple of walnuts, cocoa powder and cinnamon instead of ginger and cinnamon, and tinned peaches instead of the pineapple.

  4. Sally says:

    Thanks for the recipe. I substituted strawberries for the pineapple and it was delicious. I will make pineapple ones next week.

  5. Jessica says:

    This is great recipe, I’ve tried a few variations like using coconut or sesame seeds and adding a few more whole oats at the end but I wasn’t too keen on the raw-ness of them so I tried baking them 15 mins on each side at 180C. Yum!!

  6. Miranda says:

    Great idea!

  7. Emma says:

    Despite over-estimating the amount of pineapple juice required (which led to a bit of a sticky bar!!), these still tasted great! So quick and easy as well.

  8. Sarah says:

    I’m on an anti candida diet and I can’t eat fruit at the moment, is there anything else I can substitute the pineapple and juice with? And has anyone tried Xylitol in recipes ?

  9. Miranda says:

    Hello Sarah

    Part of the reason I started Fussy Foodie was from having candida and the need to remove certain foods from my diet – one being fruit.

    You could actually just use water and a bit of lemon. Even carrot juice if you are feeling adventurous.

    I recently tried Xylitol it’s an article I need to write up, for me it was a no no – big headaches but I would love to know if you have tried it and experiences you had.

    I tend to use Agave Nectar (as a treat) in recipes if I need a sweet kick and have always had no nasty side effects from it.

    Let us know how you get on

  10. Trish says:

    Thanks for the recipe! Just made a version using fresh picked blackberries, cashews and dates to sweeten – lush! and very very purple!!

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