Granola bars are a great grab-and-go breakfast option for busy mornings, but store-bought versions can get pricey. Lily Payen, author of Feeding Tiny Bellies, was inspired to create homemade breakfast bars with minimal ingredients for hurried mornings. The result is these delicious apple oatmeal bars. They are quick to whip up and are the perfect texture.

Ingredients

½ cup (45 g) old-fashioned rolled oats
½ cup (50 g) oat flour (see Tip 1)
½ teaspoon baking powder
½ teaspoon ground cinnamon
⅓ cup (82 g) unsweetened applesauce
3 tablespoons maple syrup (optional, see Tip 2)
2 tablespoons natural peanut butter, plus more for drizzling (see Tips 3 and 4)
½ large apple (preferably Honeycrisp or Fuji)

Directions

  1. Preheat the oven to 350°F (180°C). Place a sheet of parchment paper in a 9 × 5-inch (23 × 13 cm) loaf pan and press down, allowing some of the paper to hang over the sides of the pan.
  2. Combine the oats, oat flour, baking powder, and cinnamon in a large bowl.
  3. Whisk together the applesauce, maple syrup, and peanut butter in a medium bowl until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients.
  5. Grate the apple using a box grater, add the apple to the bowl, and mix until combined.
  6. Press the mixture into the loaf pan. Use a spatula to flatten and evenly smooth out the top.
  7. Bake for 20 minutes, or until the edges are golden brown. 8 Let cool completely in the pan, slice into eight bars, and serve.

Storage
Store in an airtight container at room temperature for up to 3 days. To freeze, store in a freezer-safe bag with most of the air removed for up to 3 months. To reheat, microwave for 30 seconds, or until warmed through. You can also thaw completely at room temperature.

Tips
1. To make your own oat flour, blend ½ cup (45 g) of dry old-fashioned rolled oats in a high-powered blender or a food processor until very fine.
2. If preparing these bars for a young baby, omit the maple syrup.
3. Drizzle a little peanut butter on top of the bars for some added protein and flavor.
4. Nut-free? Replace the peanut butter with a seed-based butter, or omit it completely.

Excerpted from Feeding Tiny Bellies: Over 100 Baby-Led Weaning, Toddler, and Family Recipes by Lily Payen. Copyright © 2024 Lily Payen. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.