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Home » Recipes

Homemade Snack Bars (Dairy-Free)

5 Average
Adapted from Cooking Light Magazine, these homemade snack bars are gaining popularity with an egg white for binding. We made them an almond and apricot flavor. These are officially my oat-loving 8th grader's new obsession! With no refined sugars, they are so much healthier for you than store-bought bars.
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Homemade Snack Bars on 100 Days of Real Food

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My husband and I recently both did a food sensitivity test...you do a simple finger prick to find out what foods may be causing you unwanted symptoms. One food that caught my eye was some dairy on my husband's results. He has issues with eczema, and I've read many times how dairy can be a trigger.

So, today I'm sharing a new snack bar recipe that's dairy-free, for anyone else who may want or need to avoid dairy in their life. I know there are lots of you out there! Check out our Healthy Snack Ideas too!

Try this Millionaire's Shortbread too!

You May Also Like

  • Chocolate Chip Blondies
  • Whole Wheat Chocolate Chip Cookies
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  • Gluten-Free Brownies
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If you enjoyed this millionaire’s shortbread recipe, please leave a rating and comment! In addition, check out my Facebook, Instagram, and Pinterest. For free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Dessert Recipes!

Homemade Snack Bars (Dairy-Free)

Homemade Snack Bars on 100 Days of Real Food
Homemade Snack Bars on 100 Days of Real Food

Homemade Snack Bars (Dairy-Free)

Adapted from Cooking Light Magazine, these homemade snack bars are gaining popularity with an egg white for binding. We made them an almond and apricot flavor. These are officially my oat-loving 8th grader's new obsession! With no refined sugars, they are so much healthier for you than store-bought bars.
5 Average
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Course: Snacks & Appetizers
Cuisine: American
Method: Freezer Friendly, Too Easy
Diet: Dairy Free, Gluten Free, Vegetarian
Print Recipe
Servings: 20 bars
Save Recipe Saved!

Ingredients
  

  • 2 cups rolled oats
  • ½ cup raw sliced almonds
  • ½ cup dried apricots (chopped (or use raisins))
  • ⅓ cup peanut butter
  • ¼ cup honey
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 egg white

Instructions
 

  • Preheat oven to 350 degrees F. Line a square (8X8 or 9X9) baking dish with parchment paper. 
  • Combine the oats, almonds, and dried apricots in a large bowl.
  • In a small pot over medium-low heat, mix together the peanut butter, honey, coconut oil, vanilla, and salt until smooth.
  • Pour the peanut butter mixture over the oat mixture and stir to combine. Mix in the egg white. 
  • Press the mixture very firmly into the prepared baking dish. If it's not packed tightly the bars will crumble! Bake until it begins to turn golden brown around the edges, 20 to 25 minutes.
  • Cool on a wire rack, then lift out of the baking dish with the parchment paper. Cool completely (to avoid crumbling) before cutting into squares. Store at room temp.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Snack Bars (Dairy-Free)
Amount Per Serving
Calories 87 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 85mg4%
Potassium 101mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 115IU2%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Robyn says

    March 22, 2019 at 12:22 pm

    What would you recommend instead of coconut oil. My husband is allergic to coconut. Thanks for your help.

    Reply
    • Lisa Leake says

      May 10, 2019 at 5:38 pm

      I would try butter instead!

      Reply
  2. Miriam says

    February 10, 2019 at 4:58 pm

    How long do these last at room temperature? Loved the recipe! Just didn't eat them as quick as I made your lemon raspberry muffins in the same week.

    Reply
    • 100 Days Admin says

      September 04, 2019 at 1:04 pm

      I would recommend about a week. - Nicole

      Reply
  3. DiligentChef says

    December 26, 2018 at 11:02 am

    5 stars
    Thank you for the great recipe, Lisa! I made this snack bars yesterday and they turned out perfect! My family loved this.

    Merry Christmas, Lisa! I wish you all the best!

    Reply
  4. Megan Smith says

    December 18, 2018 at 10:27 pm

    I'm also wondering if there's a way to make this nut-free!

    Reply
    • Lisa says

      December 19, 2018 at 10:46 am

      You could try sunflower seed butter for the PB and either pepitas (pumpkin seeds) or sunflower seeds for the almonds. Let me know how it goes!

      Reply
  5. tiffany says

    December 18, 2018 at 11:37 am

    Hi! I love this...just wondering if there was a nut-free way I could make it. My kids' school is nut-free but I would love to make these for their lunches if possible.

    Reply
    • [email protected] says

      December 19, 2018 at 6:40 am

      I used to make her granola with pepitas and sunflower seeds when my kids were in a nut-free class. I bet this would work with that sub as well?

      Reply
    • Lisa says

      December 19, 2018 at 1:05 pm

      You could try sunflower seed butter for the PB and either pepitas (pumpkin seeds) or sunflower seeds for the almonds. Let me know how it goes!

      Reply
  6. Tamara says

    December 17, 2018 at 10:32 pm

    Could organic cane or coconut sugar be used instead of honey?Assuming honey is used as a sweetener in this recipe. Honey looses all nutrients when heated making it no different than sugar. Honey is not a "healthier alternative" for sweetener when used in recipes that requires it to be heated. Coconut sugar would be a better alternative sweetener choice over honey because coconut sugar does not loose nutrients when heated. I would even choose the organic cane sugar over honey if I did not have coconut sugar on hand, because again when you heat honey it kills all nutrients making it nothing more that sugar.

    Reply
    • 100 Days Admin says

      September 04, 2019 at 1:06 pm

      We try to avoid sugar as much as possible in the recipes. The honey is also there for binding. - Nicole

      Reply
    • Cat says

      October 22, 2020 at 4:05 pm

      Nutrients aside, the chemical composition of honey lends it to being digested differently than sugar or coconut sugar, which is a reason why some people prefer it. Honey is made up of two discrete monosaccharides, table sugar and coconut sugar are both polysaccharides.

      Reply
  7. Laura DeWitte says

    December 17, 2018 at 1:34 pm

    Do you think you could use a flax egg to make this Vegan? My daughter had food sensitivities!

    Reply
    • Lisa says

      December 19, 2018 at 1:06 pm

      I have not tried that with this recipe - not sure if it would hold it together enough or not. Let me know how it goes!

      Reply
      • Laura says

        December 19, 2018 at 2:34 pm

        I tried it and it didn't hold together. :( But it did make a delicious granola.

  8. Lisa Crookston says

    December 17, 2018 at 11:37 am

    Could the recipe for snack bars be doubled and use a 13x9 pan?

    Reply
    • 100 Days Admin says

      December 17, 2018 at 12:00 pm

      Yes, go ahead and make more :) - Nicole

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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