Get Healthy with Oat Bars

by Joanne on December 6, 2010

This was my first day of running since last Tuesday.  It wasn’t good. My hamstring started off sore but then that could have been from 30 minutes of recumbent bike followed by 30 minutes of stretching and non-weighted strengthening exercises for the legs.  Anyway, the run was slow.  On one positive note, only one note Eye rolling smile, my leg loosened up ever so slightly in the last mile and a half.  4 miles at a 11:00 pace, which included Shane’s multiple pit stops since I couldn’t be bothered to take my gloves off to stop the Garmin, it was 25 degrees and the snow was blowing into my eyes.

The plan for the week:  No speed work, keep the miles low, and ice after every workout. I might get a swim or two in again but have to be careful there as well since I feel the stress in my hamstring when kicking.


It’s time to eat something good that isn’t bad for you.  “Really Yummy Oat Bars” is a recipe I found in “The Hip Chick’s Guide to Macrobiotics”. 

Hip chick

The recipe has been adjusted to suit the Apple Crumbles diet.  What diet? Whose dieting????


Makes 12 small squares


  • 1/3 + 1 TBS whole wheat flour
  • 1 1/2 cups rolled oats
  • 1/2 TBS cinnamon (who likes cinnamon?!)
  • 1/2 tsp baking soda (*the “Hip Chick” says baking soda isn’t used in macrobiotic cooking but she couldn’t help herself in this recipe.  I used it too!)
  • 1/4 tsp sea salt
  • 1/2 cup Blue Agave syrup
  • 3 TBS canola oil
  • 1 tsp vanilla
  • 1/3 cup fruit preserves (unsweetened is preferred)


Preheat oven to 350 F.  In a bowl, mix the flour through the salt. 

Add the syrup, oil and vanilla an mix until blended. 

Spray a 9” square glass baking dish with non-stick spray (or, stick to macrobiotics and rub with canola/corn oil). 

Dip a large spoon in water


and press half of the oat mixture into the bottom of the glass dish.


Top with the fruit preserves.

Cover the preserves with the remaining oat mixture, dipping your spoon in water again to make spreading easier.


Bake for 30 minutes. 


Allow to cool before cutting.



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    • At 2010.12.06 15:18, Rachel said:

      Looks like a good bar recipe! I like the jam filling idea.

      • At 2010.12.06 15:39, Lori (Finding Radiance) said:

        This looks awesome – and with oats they are right up my alley. I would to a whole tablespoon of cinnamon because I love it so 😀

        • At 2010.12.06 16:58, Amanda @ bakingwithoutabox said:

          Good job on the run. Important to take it slow. But oooh so frustrating!!! I’m back on the elliptical tonight after a week off to rest from the move (yes, we have stairs) But I’d run the stairs for those oat bars. Baking soda, bring it, I’m in. And those are some good looking preserves! They look so chewy. Nice texture!

          • At 2010.12.06 22:42, Anabela said:

            Your bars look yummy! I hear you on a bad run….mine today wasn’t the best but atleast it was a run regardless of how slow and what miles were done 😉

            • At 2010.12.08 22:14, Joe Mezz said:

              Where can you buy Blue Agave syrup locally??

              • At 2010.12.09 08:37, Joanne said:

                Peter’s Cornucopia in NH Shopping Center.
                The Natural Food Store in Clinton on College St. (12B). I think it’s called

                • At 2010.12.14 15:28, Natalie said:

                  these look completely delicious. Everytime I see agave now I replace w/ maple syrup. I might have to try it here!

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