Use Up Your Oats! 3 Easy Healthy Snack Recipes

Blueberry Oat Bars

Adapted from Chocolate Covered Katie

Serves: 6 to 8

Ingredients:

  • 1 cup instant oats
  • ½ cup oat flour (blend oats in a food processor or blender to get oat flour)
  • 3 tbsp sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp cinnamon (optional)
  • ⅓ cup oil
  • 1 cup fresh or frozen-thawed blueberries
  • ½ tbsp honey (optional if you prefer less sweet)
 

Directions:

  1. Preheat oven to 180°C (350°F).
  2. Line a baking dish (8 by 6 inches) with parchment paper and set aside. In a small bowl, mix honey with blueberries and set aside.
  3. In a large bowl, combine oats, flour, sugar, salt, baking powder, and cinnamon. Then stir in oil and mix well.
  4. Firmly press ⅔ of the dough into the prepared baking dish.
  5. Add sweetened blueberries on top of the dough, then add remaining dough on top. Press down firmly.
  6. Bake for about 40 minutes in the oven, until the top is a light golden brown. Let cool, then chill in the fridge for at least 1 hour to allow the bars to firm up.
 

Notes: Store bars in the fridge in an air-tight container for up to 4 days, or freeze them for up to 3 months.

No-Bake Peanut Butter Oat Balls

Adapted from Beaming Baker

Makes: ~20

Ingredients:

  • 1 cup natural peanut butter (just peanuts)
  • ¼ cup honey
  • 2 cups quick oats
 

Directions:

  1. Add oats to a large bowl and set aside.
  2. Add peanut butter and honey to a saucepan and heat over medium-low heat. Stir frequently, and once the peanut mixture smells fragrant, remove from heat immediately to prevent it from drying out too much.
  3. Pour peanut mixture over the oats and mix well.
  4. Roll the dough into balls and chill in the fridge for an hour or in the freezer for 15-20 mins, until firm.
 

Notes: Store oat balls in the fridge in an air-tight container for up to 4 days, or freeze them for up to 3 months.

Banana Choc Chip Muffins

Adapted from Ambitious Kitchen

Makes: 12 muffins

Ingredients:

Dry:

  • 1 cup whole wheat flour
  • ½ cup quick oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet:

  • 3 very ripe bananas (about 1 ¼ cup mashed)
  • ½ cup plain greek yogurt
  • ¼ cup honey
  • 2 tablespoon oil
  • 1 tsp vanilla extract
  • 1 egg
  • A handful of dark chocolate chips
 

Directions:

  1. Preheat oven to 190°C (375°F). Lightly grease muffin tin.
  2. In a medium bowl, mix dry ingredients together and set aside.
  3. In a large bowl, mash bananas with a fork. Then add the rest of the wet ingredients and mix well.
  4. Add dry ingredients to wet ingredients and gently mix until JUST combined (don’t overmix!) Add in chocolate chips.
  5. Divide batter into muffin tin(s) and sprinkle with more chocolate chips. Bake for 18-20 minutes, until a toothpick comes out clean inserted into muffins. Best served warm!
 

Notes: Store muffins in the fridge in an air-tight container for up to 4 days, or freeze them for up to 3 months.

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