Versatile Snack Bars

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Confession… I sometimes have a hard time finding the balance between balanced meals, snacks, and time. It was far worse when I was younger and had a conventional job at a bank. But still, 2 more kids (nope, now it’s 3), several blog posts, and a craft business later (I don’t do the craft side of my business anymore, but I’m definitely not any less busy), I’m still trying to find a happy medium. I know many of you are out there with the same struggle. I realize this is very much a #firstworldproblem and hopefully, I don’t sound like I’m whining. Truly, I know that I am blessed to be where I am now in comparison to where I was and to be able to share with you all, but balance is key… and finding it is sometimes hard.

Well, this snack bar recipe will hopefully help with some of that. This is a borderline cookie, but I did talk with a nutritionist about the content in this recipe and was told that this would be considered a far better snack than any store-bought granola bar. So, with that in mind, I had to share this with you all as well.

All of my kids and my husband love these!

I make these snack bars at least once a week. but they are truly easy and fast to make, and bonus! They are a great make-ahead and a store for a later snack. So you can easily do this on your meal prep day (if you have one of those) and make a bunch for the week.

The ingredients can be changed (hence the “versatile” snack bar) to reflect your likes. What’s even better… These snack bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, the unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months so your possibilities are endless! Consider making several different batches, but only bake 1/2 of each, and save the remaining dough to be baked in the future when desired. Make them into rolls and cuts or have them flattened out and frozen so all you have to do is bake them. You could also plop them down like cookies instead of cutting them into bars as I did (I just find bars to be faster, and more “snack-like”).

Ingredients and Substitutions

I said this recipe is versatile and I meant it. All the ingredients are easy to exchange for other things you want.

• egg
• unsalted butter 1 stick
  • Butter/Oil Substitution Options
  • 1/4 cup nut butter and 1/4 cup light-tasting olive oil
  • 1/2 cup greek yogurt
  • 1/2 cup applesauce and 2 Tablespoons light-tasting olive oil
• brown sugar
• honey
• vanilla extract
• old-fashioned whole rolled oats not instant or quick cook
• all-purpose flour
• pecans
  • Pecan Substitution Options
  • 1/2 cup of any nut or peanuts
  • 1/2 cup dried fruit (like raisins or craisins)
  • 1/4 cup nuts and 1/4 cup dried fruit
• Semi-sweet chocolate chips
  • Chocolate Chip Substitution Options
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup chocolate chunks
  • 1 cup mixture of any of the above
• sweetened shredded coconut (Optional)
• baking soda
• salt

Storage

• The bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
• Unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months

Need an Airtight container?

If you’re looking for a really nice airtight container, I personally recommend the Stasher silicon bags. If you’re looking for a plastic alternative the Stasher Stand-Up bags are wonderful for this kind of storage. Not only are they freezer friendly, their dishwasher, microwave, and oven safe.

ENJOY and Share! 

Let me know what you thought of these snack bars! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food.

If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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