Fruit & Oat Bars- Recipe

So this started about two weeks ago when I stopped in at Whole Foods.

You guys, I was and still am to this day: pissed.

Picture it: I walk in, ready to get some snacks (I’m a girl who loves Macro Bars or Lunabars as her afternoon/pre-run snack).  So I pop in, and make haste to the snack aisle.  I toss my usual selections into the basket, when I see a new product.

Bobo’s Oat Bars.

They looked delicious.  I threw three in my basket and away I went.  I was even more excited by they soft texture, (I’m not a savage, I squished the bar to see if it was firm or soft), this is excitement escalated exponentially (say that 10 times fast) when the lady at the checkout said that customers were saying good things about these oat bars.

So I prance out to my car, and tear into a Peach oat bar.

It was delicious.  It was magic.  It was soft.  It tasted amazing.

IT WAS FULL OF SUGAR! And some oats, and some peach extract.

The macronutrient break down was atrocious- half a bar was a serving!!!  The second ingredient was brown rice syrup (SUGAR).

And that was when I looked to the sky, shook my fist, and told Bobo I could make an oat bar just as good.


This is a really important teachable moment.  I let my guard down because I was in a store that markets everything as healthy.  I let Whole Foods and their faux quality standards (I say faux because there is nothing really “quality” about this bar in terms of nutrition) undo my sense.

I got had.  By a man named Bobo, and a food retailer.

So remember to check your labels, read your serving sizes, and ingredient lists.

Back to oat bars.

This is my third generation of these bars.

The first recipe was a debacle, the second generation turned out better, and these are the best I have gotten so far.  All I did was take the ingredient list for the original oat bar, then use more fruit, and less added sugar, oh and butter, I definitely used butter.

Macros for 1 bar: 111 kcal, 4 g fat, 17.5 g carb, 2g protein

Sarah's Fruit & Oat Bars

  • Servings: 12
  • Difficulty: easy
  • Print


  • 2 1/2 cups rolled oats
  • 1 bag frozen fruit of choice (fresh works too)
  • 3 Tbsp butter
  • 2-3 Tbsp Honey
  • 2-3 Tbsp Chia (optional)


  1. Pre-heat oven to 350, and take your frozen fruit place in a strainer and run cold water over fruit to thaw
  2. In a food processor blend your whole oats until they are a flour-y powder, set oats aside
  3. In a skillet, heat your butter, add your fruit and honey, and let the fruit get nice and soft
  4. When your fruit is fork tender dump your fruit into the food process, and puree
  5. Then fold everything together, spoon into a baking dish, and bake for 20 minutes at 350
  6. Once you remove the bars from the oven, wait for your dish to cool, then pop them in the refrigerator for a few hours this helps get them nice and firm, and you’re able to cut your bars in firm solid squares (no crumbling)    

I made a few mistakes before, not grinding up the oats prior to use- this lead to oat bars that had very coarse oats, and weren’t all that easy to eat, they also didn’t have that nice cake-like texture which is what I was trying to imitate.  Same goes for the immediate refrigeration, once they are cool enough to handle the baking dish pop them in the refrigerator.  I noticed that this helps improve how well they hold together immensely.

They will also keep for about week or so. 

Overall I think this recipe is the best I’ve made so far, I still want to keep working on it though, and see if I can’t get them “cakier” and maybe got a bit more protein in there as well! 

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