Health’n’Go: My New Favourite Snack Bar


photo 3

So recently I was really craving sweets. I wanted muffins, cake and cookies. While I do admit to having a sweet tooth, my cravings are usually pretty controllable. However, this was getting out of hand. So….. I decided to try to find a good middle ground and create a recipe that would satisfy both my desire to be healthy and my desire for MUFFINS for breakfast. The result…… pure deliciousness. I promise you these will please everyone in your family, even the kids. And best of all, they include ingredients you can feel good about.

The base of this recipe is old-fashioned oats. While oats are often on the no-no list for those who are gluten-free, many studies have shown this is usually because of cross contamination with gluten containing wheat and/or other grains. If you ensure you buy pure, gluten free oats even those on a gluten free diet should be ok to use this recipe. It contains no flour or dairy. This recipe is also elimination diet friendly IF you are able to tolerate eggs. If you cannot tolerate eggs and want to try the chia seed replacement, follow this link. But beware, I have not tried the replacement with this particular recipe!

On to the good stuff, I promise you wont be disappointed. I called this a snack bar because it is quite dense and felt less like a muffin and more like an energy bar!

Ingredientsphoto 1

Adapted from this recipe

3 cups old-fashioned oats (Gluten Free)

2 tsp baking powder

1/2 cup packed brown sugar

1/2 tsp salt

1 tsp cinnamon

2 egg whites

1 egg

1 1/4 cup almond milk (or other dairy alternative)

3/4 cup mashed bananas

1 tsp. vanilla extract

3/4 cup 70% cacao chocolate chips, dried fruit of your choosing (I like dried cranberries) OR some raw nuts. I am sure you can use all 3 if you like! I encourage experimentation.

Un-sweetened coconut flakes (optional)


photo 21. Preheat oven to 350°. I used cupcake liners so my ‘bars’ would travel well. Also – means no need to grease the muffin tin! 

2. Combine all dry ingredients in a bowl and mix thoroughly (oats, salt, baking powder, cinnamon, brown sugar).

3. In another bowl combine mashed banana, almond milk, vanilla, egg whites and egg. Whisk until well blended.

4. Combine your dry and wet ingredients and whisk until blended. Add your dried fruit, chocolate chips or nuts.

photo 45. Let your mixture sit for about 10 minutes in the fridge. Because we didn’t use any flour its a little more liquidy than most batters – this time allows the oats to soak up some excess liquid.

6. Spoon your batter into the muffin tin and sprinkle coconut flakes on top.  Bake 18 minutes, until oats are browned and a toothpick comes out clean.


This recipe was a hit with everyone who tried them and will definitely be made time and time again. The bars are dense without being dry and they definitely satisfied my craving for sweets. I hope you guys give this a try and let me know what you think.



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