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I loathe making kids lunches. But what I loathe even more than making lunches is coming up with kids healthy lunch box ideas; it’s never-ending. I dread it every day, all year-long and I’m sure there are many other parents out there that are just like me. So, if you are one of those parents (or not a parent, but just generally hate making lunches), I want to offer you a few more lunch bag food ideas, like this healthy oatmeal bars recipe – “Vegan Fruit & Oatmeal bars.”
School is starting in less than 2 weeks again and although that comes with its own set of benefits, sadly, my lunch holiday is over. However, I am determined to go into this school year armed and that is precisely why I am starting early!
Healthy Oat Bars:
Although this recipe is not going to change your life (sorry, you still have to make lunches 🙁 ), it will give you something fast and healthy to add to your arsenal. It’s not only dairy-free, nut-free, gluten-free, egg-free and refined sugar free, you can make it ahead, freeze it, then throw in it in the kids lunch bag for a healthy and easy dessert or morning snack. They freeze well and defrost pretty quickly. Aside from being free of just about everything allergy related or bad for you, these bars are also portable! And it’s a great way to use up some of those frozen overripe bananas in your freezer!
TERRI’S TIP:
Peel your bananas BEFORE freezing them, then stick them in a ziplock baggie (you can cut them in half) and label them with the date. Yes, this seems like a no-brainer but I didn’t think to do it for years (until a friend mentioned it) and would always have these frozen hockey puck-like bananas (with peel on) flying out of the freezer (they are awkward and slippery when frozen) and landing on my toes – ouch! Then I got minor frostbite whenever I had to peel them! This will make your life much easier.
If you don’t have to make lunch for your kids, lucky you! But if you still have to pack a lunch for yourself, give this recipe a try. I love this fruit bars recipe and pack them regularly in my own lunch bag.
Happy back to school baking and lunch making!
Here’s another tasty and healthy lunch bag snack:
TERRI’S AMAZON PICKS:
Vegan Fruit & Oatmeal Bar Recipe
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup tahini
- 1/2 cup dried apricots chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1 cup pitted prunes you can substitute dates, bite-sized
- 1 tbsp vanilla extract
- 4 tbsp chia seeds
- 1/2 cup coconut flakes unsweetened
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 2 ripe bananas mashed
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 X 13 baking pan with non-stick cooking spray.
- In a food processor, add the coconut, banana, apricots, prunes, chia, cinnamon, vanilla, baking soda and tahini. Process until smooth.
- Remove mixture from processor and place in a bowl.
- To the bowl, add cranberries, 1/4 cup sunflower seeds (reserve 1/4 cup seeds for top) and old-fashioned oats. Mix well.
- Pour the batter into prepared pan and spread all evenly with a spatula.
- Sprinkle the top with 1/4 cup of reserved sunflower seeds.
- Bake for 18 minutes in preheated oven.
- Cool for 3-5 minutes, then run a spatula around the edges of the pan.
- Let stand for at least 10 minutes before cutting into bars.
- Portion and wrap individually in saran wrap.
Notes
Nutrition
Katie's Time Travelling Kitchen says
September 4, 2016 at 11:26 amSounds delicious. And a perfect snack too! 🙂
Food Meanderings says
September 4, 2016 at 4:28 pmThanks, Katie! Yes, it’s a great afternoon pick me up snack as well
Sue Slaght says
September 4, 2016 at 4:41 pmIt’s the frozen banana trick that has me applauding. Why is it I didn’t know this? Loving your tips Terri!
Food Meanderings says
September 4, 2016 at 4:53 pmI asked myself the very same question, Sue! I was only enlightened to this banana tip 2 yrs ago and it was life altering ( I freeze a lot of bananas cause I love them but only when they are very firm!) I have acquired some great cooking wisdom along the way and want to share with my readers! 🙂
Laurie says
April 22, 2018 at 2:16 pmSounded perfect for my family until the coconut- thought recipe was nut-free but sadly we could not make it due to allergy (was so excited too). Sound delish!!!
Terri Gilson says
April 22, 2018 at 6:26 pmHi Laurie, Sorry that you couldn’t use the recipe. Thanks for taking the time to comment. I really value reader feedback! In fact, this spurred me to double check and I verified the following: Technically, it is nut-free, as “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” (source:https://acaai.org/allergies/types/food-allergies/types-food-allergy/tree-nut-allergy) However, if you left out the coconut, I’m sure you’d still enjoy it…I hope you do try it 🙂 Thanks!
Jasmine says
August 27, 2018 at 11:59 pmI have tried your recipe twice but after that it was taken from the oven and sliced, the slices are not as good as your picture. some become cracked and damaged. To taste quite delicious and we like that, but do you have tips for slicing them for better results?
Terri Gilson says
August 28, 2018 at 6:20 amHi Jasmine. Thanks for your comment! I’m really glad you love the bars but sorry to hear that the slicing didn’t work for you. I would try cooling, then putting the entire thing into the fridge for at least an hour, up to overnight. However, if you’re in a hurry, then stick it in the freezer for 15-20 minutes to cool it rapidly. That should easily solve your problem 🙂 Terri