Oatmeal Applesauce Bars

I’m always searching for a not-too-sweet, chewy breakfast bar—something hearty, healthy, and packed with oats and dried fruit. Most recipes lean too sugary or rely too heavily on simple carbs. Even the big oat bar from Whole Foods, which I’ve tried to replicate more than once, now tastes overly sweet to me.

While cleaning out old files, I found a recipe from Aunt Judi—always a trustworthy source for wholesome, allergy-friendly ideas—so I gave it a shot with a few tweaks. I swapped butter for coconut oil, used a mix of quick and rolled oats, and added chopped dates and apricots in visible bite-sized pieces. I skipped sugar entirely, using date paste as the sweetener.

The result was soft, satisfying, and just sweet enough. It doesn’t look like much, but I kept going back for more—and if my husband grabs these instead of candy or cookies, that’s a win.

Ingredients:

• 3 cups oats, divided or 1½ cups quick oats + 1½ cups rolled oats

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp freshly ground nutmeg

• ½ tsp kosher salt

• 2 eggs

• 1 cup unsweetened applesauce

• ~⅓ cup date paste (adjust to taste)

• 4 tbsp melted coconut oil or unsalted butter (or half and half)

• ½ cup toasted almonds (or mix of almonds + pumpkin seeds)

• ~10 dates, chopped (~⅓ cup)

• 1 large handful dried apricots, chopped

• Optional: toasted sesame seeds (or black sesame) for extra texture

Instructions:

• Preheat oven to 350F

• Grease a 13×9-inch pan and line with parchment paper, leaving overhang on the long sides.

• In a food processor, blend 1½ cups quick oats with baking soda, baking powder, cinnamon, nutmeg, and salt until oats resemble coarse flour.

• Add eggs, applesauce, date paste, and melted or soft coconut oil. Pulse until just combined.

• Add 1½ cups rolled oats, toasted nuts/seeds. Pulse 5–6 times until just mixed.

• Gently fold in chopped dates and apricots.

• Spread batter evenly into the pan. Optionally mix in toasted sesame seeds for added crunch—don’t sprinkle raw on top, as they won’t toast well in the oven.

• Bake for 30–35 minutes, or longer for firmer texture. (Mine baked for 50 minutes by accident and still turned out great.)

• Cool completely in the pan. Lift out using parchment handles and slice into 12 bars with a serrated knife.

• Store in an airtight container for up to 1 week, or freeze individually wrapped bars in Ziploc bags.