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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Breakfast » Baked Almond and Coconut Oat Bars

    Baked Almond and Coconut Oat Bars

    By Min On December 16, 2017, Updated February 11, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    baked almond and coconut oat bars - mjandhungryman

    These gluten-free, vegan almond and coconut oat bars with bananas and dates are perfect for breakfast and lunchboxes for kids and adults alike! These hearty bars are our go-to breakfast and snack. They make for a perfect finger food for the little hands and are super easy to make with simple ingredients. Texturally, these bars are chewy and moist. It’s not the prettiest on the eyes but boy will their (and adults, alike) little tummies love it!

    Baked Almond and Coconut Oat Bars - baby led weaning

    As you can see in the directions, you can adjust the thickness to your liking. However, I’ve found that my baby does better when it’s thinner, not to mention it’s also helpful when he decides to shove multiple pieces into his mouth. Tell me my baby isn’t the only one who does this!

    I serve it straight out of the fridge. The sweetness seems to get more intensified and coconut flavor more pronounced upon refrigeration. I like to simply dunk it in some milk or top with mashed avocado, yogurt, fruit, etc.

    Baked Almond and Coconut Oat Bars - baby led weaning

    Baked Almond and Coconut Oat Bars

    These gluten free, vegan almond and coconut oat bars with bananas and dates that's perfect for breakfast and lunchboxes for kids and adults alike! Also baby led weaning appropriate!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 ½ cups old fashioned rolled oats
    • ⅓ cup unsweetened coconut flakes
    • ¼ cup melted almond butter or any other nut butters
    • ¼ cup unsweetened almond milk more if necessary
    • 1 large overripe banana
    • 1 Tbs ground flaxseeds
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 2 Tbs finely chopped dried fruit I used prunes

    Instructions

    • Place all the ingredients except for the dried fruit in food processor/blender and blend until smooth. If the batter seems too dry for your liking, add more milk.
    • Transfer batter onto a greased (or line with parchment paper) baking sheet and working with wet hands, shape into a log (see note)
    • Bake at 350F for 5-10 minutes, depending on the thickness (see note) You’re really just trying to keep it from being too sticky for the baby
    • Store in fridge or freezer

    Notes

    The most difficult part is working with the sticky batter. I like to transfer it to a baking sheet rather than a bread pan bc I can control its thickness, and it’s much easier to work with that way. I like to keep it to about 1cm. Wet your hands with a little bit of water to prevent the batter from sticking to your hands too much, and once you’re finished, don’t forget to lick your fingers. That’s the best part ;).

    Nutrition

    Calories: 86kcal | Protein: 3g | Sodium: 9mg | Potassium: 147mg | Fiber: 3g | Sugar: 3g | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
    Course Breakfast, Dessert, Snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

     

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Ernest says

      November 27, 2021 at 12:48 am

      5 stars
      So easy to make and delicious!

      Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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