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.
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!
Homemade Snack Bars (Dairy-Free)
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.
Print Recipe
Servings: 20 bars
Ingredients
- 2 cups rolled oats
- 1/2 cup raw sliced almonds
- 1/2 cup dried apricots (chopped (or use raisins))
- 1/3 cup peanut butter
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 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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What would you recommend instead of coconut oil. My husband is allergic to coconut. Thanks for your help.
I would try butter instead!
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.
I would recommend about a week. – Nicole
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!
I’m also wondering if there’s a way to make this nut-free!
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!
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.
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?
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!
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.
We try to avoid sugar as much as possible in the recipes. The honey is also there for binding. – Nicole
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.
Do you think you could use a flax egg to make this Vegan? My daughter had food sensitivities!
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!
I tried it and it didn’t hold together. :( But it did make a delicious granola.
Could the recipe for snack bars be doubled and use a 13×9 pan?
Yes, go ahead and make more :) – Nicole