Hiker's Bestie Bars
Based on a recipe for oatmeal bars but combined with coffee shop muffin - Morning Glory - this recipe can be prepared with your favourite add-ins, and is the perfect snack to get you to the top of the mountain!
This bar was created to be an energy dense snack to take on a hike or when doing physical activity - not as an everyday snack. The many fruit, seeds, protein options will change the nutritional values.
- 3 tbsp unsalted butter (melted)
- 1 cup plain Skyr Yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1/2 cup pineapple (crushed)
- 1 cup carrot (grated)
- 2 cups quick oats
- 3/4 cup whole wheat flour
- 1 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (ground)
- 1/2 tsp cardamom (ground)
- 1/2 tsp cloves (ground)
- 1/2 tsp Himalayan sea salt
Add-ins
- 1/2 cup nuts (chopped)
- 1/3 cup pumpkin or sunflower seeds
- 1/4 cup dark chocolate (chopped) (Chopped dark chocolate is best, because chocolate chips often have fillers, but if that’s what you have, go for it!)
- 1 small apple (diced)
- seeds (poppy, chia or hemp seeds)
- shredded coconut
Substitutions
- zucchini (grated) instead of grated carrots
- apple sauce instead of crushed pineapple
- gluten free flour
- change up the spices
- Greek, vegan or regular yoghurt instead of Skyr
- Use your favourite type of oi
Heat oven to 350F. Grease 9x13" baking pan with butter.
Combine all wet ingredients (melted butter, eggs, sugar, vanilla, pineapple, grated carrot, yoghurt), mix well.
Add oats, flour, spices, baking powder and soda, salt. Mix in well.
Add in whatever you want to bump up the flavour and excitement: nuts, seeds, chocolate, raisins; whatever you feel with your heart!
Bake in oven for 40-45 minutes. The more wet ingredients you have, the longer it may take, so it might be better to insert a knife to check it than a toothpick!
Let cool for at least 30 mins, then slice into 12 pieces, and serve.
Storage: Once fully cooled and cut, the bars can be frozen and thawed as needed.
This recipe was adapted from “Baked Oatmeal Breakfast Bars” by Samantha Seneviratne, published in the New York Times on 29 January, 2025.