Nut-free + School friendly | Refined sugar-free | Dairy-free | Gluten-free | Vegan friendly | Grain-free option
Makes: 16 - 20 bars
There’s something charming about food shaped like bars. Not only do they make the ideal snack for the school playground, but they’re also fabulously portable for the perfect on-the-go treat for adults.
Thanks to an overwhelming amount of requests through my Facebook page to create a nut-free school-friendly treat, I give you my Datey Oatey Bars. These delicious snack bars are free from gluten, sugar, nuts and dairy, so forget about sugar highs and then the inevitable sugar crashes.
My bars will give you sustained energy release and not increase insulin, plus they’re made with ingredients that will help you stave off hunger pains.
Hints, Tips & Tricks
Oats are gluten-free contrary to popular belief. They are safe to eat for anyone with mild gluten sensitivity. If you are celiac, ensure you choose a brand of oats that have not been processed in the same facility as gluten-containing ingredients like wheat, barley and rye.
I use Zero As Sugar Pure Erythritol and Sweet As Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low carb option for baking and sweetening your food.
Store the bars in an airtight container for up to two weeks in the fridge, or in the pantry for a week.
Health Facts About Oats
Oats are grain and one of the better grains for a whole food diet as they are gluten-free and register low on the glycemic index. With a low GI, they provide a slow release of energy as opposed to sugar or carbs, which increases blood glucose and spikes insulin. Oats can help in lowering cholesterol and are heart-healthy as well as being high in healthy unsaturated fatty acids.
- 250 g (8.8 oz) whole oats or quinoa flakes
- 60 g (2 oz) Zero As Sugar Pure Erythritol
- 175 g (6 oz) tahini
- 120 g (4.2 oz) Sweet As Fibre Syrup
- 40 g (1.4 oz) pumpkin seeds, or other seeds like hemp or flax seeds (linseeds)
- 40 g (1.4 oz) sunflower seeds
- 20 g (0.7 oz) chia seeds, soaked in
- 20 mls (0.7 fl oz) water
- 130 g (4.5 oz) dried pitted dates or other dried fruit of your choosing, chopped
- 30 g (1 oz) sugar-free chocolate chips, optional
- Preheat your oven on 180C (350 F) and line a baking sheet with non-stick baking paper.
- Evenly distribute the oats across the baking sheet and sprinkle with erythritol. Stir the oats to evenly mix through and lightly toast in the oven for 12-15 minutes, keeping an eye on the oats to ensure they don’t burn.
- Remove from the oven when golden and allow to cool for 10-20 minutes.
- While the oats are cooling, heat the tahini and fibre syrup on medium heat in a small pot, stirring to make a smooth paste. Allow the paste to cook and melt together for about 5 minutes, often stirring to prevent it from sticking. Set aside to cool slightly.
- Mix the cooled oats, seeds, soaked chia seeds and dried chopped fruit in a large mixing bowl. Add the slightly cooled tahini paste. Wearing disposable gloves, mix the ingredients well with your hands, making sure the paste is well distributed, and all the oats, seeds and fruit are bonded together.
- Add the chocolate chips if using and mix through.
- Using a 28cm x 18cm (11 x 7 inch) size sandwich tin, press the mixture into the tin, squishing down with your hands and the bottom of a cup or rolling pin to make the mixture smooth, flat and even.
- Allow to firm up completely in the fridge for 30-60 minutes before slicing with a large knife into 16-20 even-sized bars.
- Store the bars in the fridge for up to 2 weeks in an airtight container or in the pantry for a week.
You’re most welcome, Pam! Let us know what you think :)
Looking forward to making these. Be a change as I make Bridget’s date loaf a lot.I love it.Thank you