Savory Oat Bars

At yesterday’s Jumpstart Check-in, a participant who leads an active lifestyle wondered how to have lunch on the run, i.e., during hiking or outdoor work. We had lots of ideas for him (wraps, leftover cold or room-temp main dish salad if he can use a fork, fruit). One thing that occurred to me is that the Baked Oat Bars in our Jumpstart Recipe Book are very popular, but many people might find a savory oat bar more suitable for lunch.

There are a few recipes for Savory Oatmeal in this space, but not for Savory Oat Bars. Here is the basic Baked Oat Bars recipe:

Baked Oat Bars (Banana or Blueberry) (Makes approx. 4-6 bars.)

Ingredients: 2 cups of dry oatmeal (rolled or old-fashioned) 4 medium-large bananas or 2 cups fresh or frozen blueberries (or a combination) 4 tbsp ground flaxseed or flax meal 1 tsp cinnamon (optional)

Directions: 1. Mash the fruit in a mixing bowl. 2. Add the oatmeal, flax meal, cinnamon and mix. 3. Line an 8x8” or 9x9” baking pan with parchment paper. 4. Spread the mixture into the pan. 5. Bake for 25 minutes at 350 degrees. 6. Let cool for 10 minutes and eat warm or store in the refrigerator and take for breakfast on-the-go.

Variations: You can make these bars a savory snack by leaving out the fruit and adding in veggies such as broccoli, zucchini, mushrooms, onions, and spices.

TO ADAPT FOR SAVORY OAT BARS:
I haven’t tried this myself, but I would suggest:
Keep in two of the bananas. No further bananas or fruit.

Add two cups of small-diced vegetables such as peas, corn, chopped mushrooms, broccoli, onion, peppers. Cutting them small should make the bars hold together better.

The vegetables should be pre-cooked (steamed, boiled, water-sautéed) as the baking won’t really get them soft.
Leftover cooked vegetables should be great for this.

If you use frozen veggies, quickly microwave them to thaw or just let them thaw beforehand. The bagged mixed vegetables might be perfect for this (peas, corn, carrots, green beans and lima beans).

Follow the main recipe for temperature, cooking time, etc., namely:

Bake for 25 minutes at 350 degrees. Let cool for 10 minutes and eat warm or store in the refrigerator and take for breakfast on-the-go.

DISCLAIMER: I haven’t made these but I might try soon!