Bedtime Bars
DELICIOUS and HEALTHY toddler bedtime snacks, but good for anyone to enjoy! I've eaten one here and there after a workout, and in spite of how small they are, they pack a satisfying punch! They store easily. We keep ours in a Stasher at room temp or fridge because of how well they keep, but alternatively, you could even freeze these to make them last longer. They're nutrient-dense, packed with vitamins and a healthy balance of macros (protein, carbs, and fat), and my whole family loves them. They also happen to be Gluten-Free!
Equipment
- 1 Food Processor/Blender
- 1 Stand mixer optional; I transferred from Blender to Mixer so that my dried fruit and seeds would remain intact for texture
- 2 11 x 17 Cookie Sheets
- 1 Rolling Pin
- 1 Knife
- Parchment Paper
Ingredients
- 3 cups Old-Fashioned Oats
- 1 cup Unsweetened Coconut shredded
- 2 cups Spinach raw
- ½ cup Almond Flour
- ½ cup Honey room temperature (or maple syrup if child is under 1 year of age)
- ½ cup All-Natural Crunchy Peanut Butter room temperature
- ¼ cup Cacao Powder
- ½ T Cinnamon
- ¼ tsp Salt fine
- ¼ tsp Baking Powder aluminum-free
- 2 tsp Pure Vanilla Extract
- ¼ cup Dried Cranberries optional, opt for no sugar added
- ¼ cup Dried Blueberries optional, opt for no sugar added
- ½ cup Pepitas roasted and lightly-salted
- 3 T Chia Seeds
- 2 T Whole Flax Seeds
- ½ cup Applesauce unsweetened
Instructions
- Preheat oven to 325℉. Line two cookie sheets with parchment paper.
- Blitz the oats, shredded coconut, and spinach in the food processor/blender. I use this Food Processing Blender and pulse the mixture until it's coarse and well-combined.
- Transfer the well-blitzed mixture to the bowl of a stand mixer with paddle attachment. This is the one I use. Add the remaining ingredients, with the exception of the ½ cup of applesauce. Mix well.
- Once well-incorporated, add in the applesauce and mix until the batter resembles cookie dough. If it's still too crumbly, you can either add in a little more applesauce or a splash of water. It should stick together without falling apart.
- Portion out about half of your dough mixture and place on a cookie sheet lined with parchment paper. Cover the top with parchment paper and roll out the mix until it's about ¼" to ½" thick. You can also press out the dough with your hands, but I found rolling it out to be easier and more time-efficient. Use a knife to score lines on your bars where you want to break them apart. On average, my bars are about 1" by 3½".
- Bake for 18 minutes. Allow them to cool on the pan, break them/cut them along the score-lines while still somewhat warm, then transfer them to a wire cooling rack if you have one. While baking, prep your second cookie sheet and repeat the steps with the second half of dough.
- Enjoy some warm, and/or, once they've completely cooled, store in an airtight container for a week or so at room temp or keep them in the fridge for a couple of weeks. We keep ours in reusable Stasher bags for maximum freshness and longevity!
Video
Notes
Substitute maple syrup for the honey if you're making these bars for any child under 1 year of age. NO HONEY FOR INFANTS UNDER 12 MONTHS OF AGE.