From the USANA Test Kitchen: Snack Time

Written by on September 14, 2012 in From the USANA Test Kitchen with 7 Comments

It’s back to school time, which means life is moving at a faster pace. Having healthy snacks available, not just for our kids, but for ourselves, too, will make sure we have the energy to keep moving. I have been trying a few new recipes to see what I can have at home for either a quick and healthy breakfast or an after school snack.

These Oat Bars* are a simple, easily-adaptable recipe that has been a favorite for a few years. My latest kitchen experiments have involved adding Nutrimeal and Fibergy to the recipe. I have had lots of success, and am excited to share the recipe with you.

Vanilla-Strawberry Oat Bars

Photo by Raji Barbir

Ingredients
1/2 cup whole wheat flour
1 1/2 cup rolled oats
2 tbsp French Vanilla Nutrimeal
1/2 tbsp. Fibergy Plus
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup maple syrup
1/3 cup corn oil
1/4 tsp vanilla
1/3 cup strawberry fruit spread (either unsweetened or no-sugar added)

Preparation
Preheat oven to 350 degrees.
Mix dry ingredients together (flour through sea salt).
Add maple syrup, oil, and vanilla.
Press 1/2 of the mixture into a bread pan.
Spread jam over the bottom layer.
Cover the jam with the rest of the mixture to create a top layer.
Bake for approximately 30 minutes, or until light, golden brown.

Gluten-free version: Chocolate Oat Bars w/Mixed Berry Jam

Ingredients
1/4 cup quinoa flour**
1/4 cup brown rice flour**
1 1/2 cup gluten-free rolled oats**
2 1/2 tbsp Chocolate Whey Nutrimeal
1/2 tbsp Fibergy Plus
1/2 tbsp. cocoa
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup maple syrup
1/3 cup corn oil
1/2 tsp vanilla
1/3 cup mixed berry fruit spread (either unsweetened or no-sugar added)

Preparation
Same as Vanilla-Strawberry Oat Bars.

These are super delish, so you will have to resist eating them right away. Do try to let them cool a bit before eating them.

The recipe is very forgiving, so have fun experimenting with different flavor combinations. And, if you prefer a bar that is thinner, you can easily use a small, square baking dish (8” x 8”); simply reduce the cooking time to 20-25 minutes.

I store them in the refrigerator, individually wrapped to easily take them on the go, or in an air-tight container on your counter.

Don’t forget to make sure your kids are getting an extra boost from their Usanimals, BodyRox, and BiOmega Jr.

I hope you and your family enjoy these recipes. Please share your healthy snack ideas in the comments below.

*Recipe adapted from “Really Yummy Oat Bars,” Hip Chick’s Guide to Macrobiotics, Jessica Porter.

**I found all of my gluten-free baking supplies right at the grocery store. Bob’s Red Mill offers a great selection. Check you local grocery store, I am sure they have this brand on the shelves.

Eating well is an important part of being healthy. From the USANA Test Kitchen is a monthly column offering useful nutrition tips, as well as delicious, healthy recipes that use USANA products in creative ways.

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Lisa Kuftinec

About the Author

About the Author: Lisa frequently brings (healthy) baked goods to the office to make meetings better. She is a Fringe addict and rates USANA International Convention as one of her top 5 annual events. .

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Sites That Link to this Post

  1. Vanilla-Strawberry Oat Bars | High Voltage Health | November 25, 2012
  1. Allan says:

    These recipes and other blog material are great and useful. For us computer ‘dinosaurs’ who like to have a hard copy of information an easy PRINT option would be wonderful.

  2. shaunkwong says:

    Absolutely my kind of food.

  3. Could I suggest Optomega instead of corn oil since its not being cooked.

  4. Cynthia says:

    Delish…I love it and I’m really losing weight at the same time!

  5. Gwen Burnell says:

    Love, love, love this recipe. I especially love the comments for kids snacks. I plan to use coconut oil in place of corn. Coconut and oats always go together.!! YUMMY!!

  6. Dona Olson says:

    Our Grandson Loves them – says thanks for this!

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