Updated: Jul 23
I sometimes have a hard time finding the balance between balanced meals, snacks and time. It was far worse when I was younger and had a conventional job at a bank. But still, 2 more kids, several blog posts and a craft business later, I still try to find a happy medium. I know many of you are out there with the same struggle. I realize this is very much a #firstworldproblem and hopefully, I don’t sound like I’m whining. Truly, I know that I am blessed to be where I am now in comparison to where I was and to be able to share with you all, but balance is key… and finding it is sometimes hard.
Well, this snack bar recipe will hopefully help with some of that. This is a border line cookie, but I did talk with a nutritionist about the content in this recipe and was told that this would be considered a far better snack than any store-bought granola bar. So, with that in mind, I had to share this you all as well.
All of my kids and my husband love these!
I make these at least once a week. but they are truly easy and fast to make, and bonus! They are a great make ahead and store for later snack. So you can easily do this on your meal prep day (if you have one of those) and make a bunch for the week. The “fun ingredients” can be changed (hence “versatile” snack bar).
What’s even better…
These snack bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months so your possibilities are endless! Maybe consider making several different batches, but only bake 1/2 of each and save the remaining dough to be baked in the future when desired. Make them into roll and cuts or have them flattened out and frozen so all you have to do is bake them. You could also plop them down like cookies instead of cutting them into bars like I did (I just find bars to be faster, and more “snack like”).
Need an Airtight container?
If you’re looking for a really nice airtight container, I personal recommend the Rubbermaid Brilliance Leak-Proof Food Storage Containers with Airtight Lids . I personally use these and love them. and I’ve tried a lot of different containers over the years. I have preferences for other things, but when it comes to room temp basic food storage, these are perfect!
Also, I’m working on a vegan-gluten free version. I obviously am neither a vegan nor do I need gluten free (either by choice or body chemistry). But as a mom, I know, we all need that quick bite and not everyone can eat this exact recipe. So, whether for us or our kids, I want anyone to be able to make this easy snack. Allergies, food choices or just straight picky eaters shouldn’t get in the way of enjoying what we eat.
OK. Here’s the recipe.
1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup brown sugar, packed
4 tablespoons honey
1 tablespoon vanilla extract
1 1/4 cup old-fashioned whole rolled oats (not instant or quick cook)
1 1/4 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans (or any nut you like really; or nuts may be omitted)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste 1 heaping cup semi-sweet chocolate chips (you can also replace this with dried fruit or do half chocolate ad half dried fruit)
Pre-heat oven to 350ºF
Mix together the egg, butter, sugar, honey and vanilla (I mixed the entire thing by hand, but a hand mixer is fine).
In a separate bowl, whisk the oats, flour, coconut, baking soda, and salt together.
Add to the egg, butter mixture and mix until combined.
Add the chocolate chips (or dried fruit)
Bake for about 26 min minutes or until golden brown.
Allow them to sit (either in the pan or on a cooling rack until completely cooled.
cut into rectangles and store in an airtight container.
And Keep your eyes out for the next versions of this bar!
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