3 Ingredient Apple Oatmeal Bars (No Flour, Eggs, Added Sugar or Butter)
Pulled This Together in 10 Minutes (Well, Almost)
I still remember the first time I made these apple oatmeal bars—it was a chilly Saturday, and the only things in my cupboard were oats, apples, and an overly optimistic jar of honey. (Who am I kidding? I always have honey, but this jar had been staring at me for weeks, so I had to act.) Anyway, I needed something quick, cozy, and frankly, impossible to mess up, because I had about zero interest in dealing with flour all over my jumper again. And hey, no eggs, sugar or butter either? Consider my curiosity well and truly piqued.
Why You’ll Love These Easy Bars
I make this when I’m hangry and want something that feels vaguely healthy (like after a school run or… let’s be honest, on days I barely want to cook). My family goes a bit bananas for this recipe because it’s right in that sweet spot between a snack and dessert—especially if you eat it warm! Oh, and you can keep telling yourself it’s breakfast food because there’s fruit and oats and no added sugar—at least that’s what I tell myself. My biggest win? I don’t end up with a mountain of dirty bowls. Actually, now that I think of it, the worst part is waiting just long enough for them not to scald your tongue.
What You’ll Need (and What You Don’t)
- Rolled oats: About 2 cups (180–200g-ish). I use regular old-fashioned ones, but quick oats sort of work in a pinch—just a bit mushier.
- Apples: 2 or 3 medium-sized, grated or finely chopped. Granny Smith has that zing, but honestly? Everything from Red Delicious to those weirdly tiny apples from farmers markets have been thrown in here. (If your apples are huge, maybe use just 2. It’s all vibes.)
- Pure Maple Syrup or Honey: A third cup (or thereabouts), but once I ran out and subbed in date syrup and it worked a treat! My grandmother swore by a spoonful of blackstrap molasses, but I’m not quite so brave.
- (Pinch of cinnamon, splash of vanilla, or handful of raisins—totally optional, purely for showing off.)
How I Usually Pull These Together
- Get the oven going. Heat it up to 180°C (350°F for those over the pond). If you forget, don’t worry—I’ve started them in a cold oven and they still came out fine, just need a few extra minutes.
- Line a pan. Grab an 8-inch square tin if you care about neatness (I usually just slap some baking paper in a random rectangle—life’s too short to fuss). Spray or brush with a bit of oil for good luck.
- Mix it all up. In a big-ish bowl: toss in your oats, grated apple, and syrup. At this point, I usually sneak a taste—raw mix is safe here! Add the cinnamon/vanilla/raisins if you’re feeling it. Use a trusty spoon or just your clean hands (which, if you know me, is more my style on busy mornings).
- In the pan it goes. Squish it all together—I mean really press it in so it sticks together once baked. The mix will look like it needs more liquid; ignore that sneaky worry. It comes together, I promise.
- Bake. About 30–35 minutes, or until it looks golden-ish and smells like memories of autumn. Sometimes I give it an extra 5 if the apples are especially juicy. (Don’t stress too hard if it doesn’t look perfectly browned—the edges harden up as it cools.)
- Cool (just enough…) Wait 15 minutes before slicing, or your bars will crumble like a British crime drama. Patience: I rarely manage it, but it’s worth the wait.
Notes—Random Discoveries From My Kitchen
- Once I tried blending the apples for a smoother bar, but the texture just turned sort of weird—it’s better to hand-grate or chop.
- If your bars fall apart, they still make a great granola! I’ve “accidentally” served it this way a couple of times.
- Bars taste even better the next day (if you hide them).
If You Fancy Mixing It Up…
- Chopped nuts! Pecans and walnuts are brilliant, or I once crumbled in leftover trail mix. That batch vanished in record time.
- Cranberries, dates, or a handful of chocolate chips, though that does add some sugar (I mean, who’s counting?).
- I tried coconut flakes once—not my favourite, but maybe you’ll love it! Live your best life.
Got the Right Gear? (Or Not…)
I use a square baking tin because it feels vaguely professional, but any small ovenproof dish works, honestly. No parchment paper? Grease that pan with a bit of oil (or skip it and accept fate—a slightly stickier cleanup, but still fine). No box grater? I’ve chopped apples really small with a knife and, yes, the bars still came out. Necessity is the mother of kitchen hacks.
Stash or Snack?
Keep in an airtight container in the fridge about 4–5 days, though honestly, in my house it never lasts more than a day! I once hid a piece behind the yogurt to see how long it would last. Spoiler: 18 hours tops.
How I Like to Serve These
Warm, with a dollop of thick Greek yogurt or even a scoop of ice cream if we’re feeling fancy. Sometimes I’ll break it up over porridge like a breakfast streusel. My cousin once dunked one in coffee; to each their own.
Things I’ve Learned the Hard Way (AKA Pro Tips—Kinda)
- Don’t blitz the apples—seriously, too wet. Been there.
- If you try to slice before they cool a bit, they just fall apart. I once tried to rush this step and regretted it because my plate looked like an oat explosion.
- Oh—don’t skimp on squishing down the mixture into the tin. It really matters.
Questions Folks Have Actually Asked Me
Can I use pears instead of apples? Yep! Bit softer, but nice. Actually, I think it might bake faster; check a bit early.
Gluten free? If the oats are certified GF; otherwise, best check your packaging.
No maple or honey—anything else? Date syrup is brilliant. Agave works. Runny jam in a real pinch, though it gets sticky.
Can kids help? Oh yes! My niece loves squishing the mix into the tin. Bit messy—embrace it. (Kids are basically chaos, anyway.)
Too dry or too wet? More maple or chuck in a splash of milk/juice if it’s dry. Too wet? Extra oats fixes most things.
And for all of you wondering: yes, you can double-batch this, but use a bigger tin or be prepared for some serious chewy edges. Which, incidentally, are my favourite bit anyway.
Oh, and one last thing (totally unrelated) – has anyone else noticed apples keep better in the fridge than on the counter? Or is it just my kitchen? Anyway, happy baking!
Ingredients
- 2 cups rolled oats
- 2 large apples, peeled and grated
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup raisins or chopped dates (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
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2In a large mixing bowl, combine the rolled oats, grated apples, applesauce, cinnamon, salt, and vanilla extract if using.
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3Mix well until all ingredients are evenly combined. Fold in raisins or dates if desired.
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4Transfer the mixture to the prepared baking pan and press down firmly into an even layer.
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5Bake for 30 minutes or until the edges are golden and the center is set. Let cool completely in the pan.
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6Lift out using the parchment paper and cut into 8 bars. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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