Just to clarify, the majority of the recipes on this site are not ideas that I came up with myself. Most of them are recipes that I found on Pinterest, tried with my family, and then tweaked to our liking. Feel free to do the same with these for your family. You may find that there is a filling that you would like to substitute. Many of these recipes can have the oils and flours swapped out to your preference so don't be afraid to experiment based on your own family's needs and likes.
Recipe: (Adapted from Half Baked Harvest)
1 Cup whole wheat flour (can use all purpose if you prefer)
3/4 cup oats
1/8 tsp. baking soda
1/4 tsp. corn starch
1/2 tsp. cinnamon
1/8 tsp. salt
6 Tbsp. coconut oil or butter (at room temperature)
2 Tbsp. plain greek yogurt
2 Tbsp. honey
2 egg yolks
1 tsp. vanilla
1/2 cup of jelly or preserves (I used apricot fig)
1/4 cup extra oats for topping
-Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
-In a small bowl, combine your flour, oats, baking soda, corn starch, cinnamon, and salt.
-With a mixer, combine coconut oil, yogurt, and honey. Add in your egg yolks and vanilla and mix to combine.
-Pour your dry ingredients in and mix. At this point, my batter was still too wet to roll so I added almost another cup of flour to my batter. Temperature can make this temperamental so just add flour in slowly until you can roll dough into 2 equal balls.
-Dust your surface with flour and roll one of the balls of dough out into a rectangle. You'll e cutting the dough into 4"x4.5" rectangles and should be able to get 4 out of each small balls of dough. This will give you 8 bars in all. Once you have rolled the rectangle, cut it into 4 squares. Spread 1-2 Tbsp. of filling down one side of your square. Pull the other side of your square over top of your filling and then pinch around the sides to seal. Do this with all 8 bars.
-If desired, sprinkle each bar with plain oats.
Place bars on your baking sheet and then place in the freezer for 15-20 minutes to firm. This helps them keep their shape when baking.
-Bake 20-25 minutes or until the edges are golden brown.
-Let cool 10 minutes and then enjoy These can be stored in air tight container for 2 days or in freezer for up to two weeks.
HINTS: I made a double batch up and then froze half of the dough. I will pull it out and make a fresh batch in a couple of weeks but have the hard part out of the way.
Do NOT skip the freezer step. This helps your bars from spreading during the baking process.
1 Cup whole wheat flour (can use all purpose if you prefer)
3/4 cup oats
1/8 tsp. baking soda
1/4 tsp. corn starch
1/2 tsp. cinnamon
1/8 tsp. salt
6 Tbsp. coconut oil or butter (at room temperature)
2 Tbsp. plain greek yogurt
2 Tbsp. honey
2 egg yolks
1 tsp. vanilla
1/2 cup of jelly or preserves (I used apricot fig)
1/4 cup extra oats for topping
-Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
-In a small bowl, combine your flour, oats, baking soda, corn starch, cinnamon, and salt.
-With a mixer, combine coconut oil, yogurt, and honey. Add in your egg yolks and vanilla and mix to combine.
-Pour your dry ingredients in and mix. At this point, my batter was still too wet to roll so I added almost another cup of flour to my batter. Temperature can make this temperamental so just add flour in slowly until you can roll dough into 2 equal balls.
-Dust your surface with flour and roll one of the balls of dough out into a rectangle. You'll e cutting the dough into 4"x4.5" rectangles and should be able to get 4 out of each small balls of dough. This will give you 8 bars in all. Once you have rolled the rectangle, cut it into 4 squares. Spread 1-2 Tbsp. of filling down one side of your square. Pull the other side of your square over top of your filling and then pinch around the sides to seal. Do this with all 8 bars.
-If desired, sprinkle each bar with plain oats.
Place bars on your baking sheet and then place in the freezer for 15-20 minutes to firm. This helps them keep their shape when baking.
-Bake 20-25 minutes or until the edges are golden brown.
-Let cool 10 minutes and then enjoy These can be stored in air tight container for 2 days or in freezer for up to two weeks.
HINTS: I made a double batch up and then froze half of the dough. I will pull it out and make a fresh batch in a couple of weeks but have the hard part out of the way.
Do NOT skip the freezer step. This helps your bars from spreading during the baking process.