HEABlet Bars

by HEAB on September 12, 2011

A couple of months ago, a good friend and fellow mom sent me the recipe for her chewy granola bars telling me that non-refrigerated, non-crumbly snacks are key. I get it now and made my own version today.


Because doesn’t every mom present their 10-month old with snacks tied in raffia ribbon?

First, my friend’s version, and my version below.  I am a recipe tweaker but wanted to include the original so that you could play around with it yourself. Enjoy!


  • 3 Cups rolled oats
  • 1 Cup bran flakes, smashed
  • 1 stick butter, melted
  • 1 cup all purpose flour
  • 1 t baking soda
  • 2 t vanilla
  • 1/2 cup honey
  • 2 T maple syrup
  • 1/2 cup yogurt (I used vanilla)

Combine all ingredients and press into a greased 9×13 pan. Bake at 325 for 20 minutes. Let cool completely before cutting. Cuts great with a pizza cutter. SO YUMMY AND EASY! Makes about 20 commercial-sized granola bars.



HEABlet Bars

Yield 20 Bars


  • 3 cups rolled oats
  • 1 cup quinoa flour
  • 1 cup unsweetened shredded coconut
  • 1 stick butter, softened
  • 3/4 cup fruit paste* (Soak fruit of choice for an hour and then pulse in blender or food processor with 1/8 to 1/4 cup soaking water until paste forms. I used dried plums.)
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 1/2 cup whole milk plain yogurt

*Could sub applesauce, apple butter, pureed sweet potato, or canned pumpkin.


  • Preheat oven to 325℉
  • Combine all ingredients and press into a greased 9×13 baking dish and bake for 20 minutes.
  • Allow to cool completely before cutting (cuts great with a pizza cutter).



Summer loved them! I did too, but they weren’t very sweet. My friend’s original recipe called for 1/2 cup honey + 2 TBSP maple syrup instead of the fruit paste. So, you could go that route if you prefer something sweeter. I put a few of the bars in the fridge and wrapped up the rest to keep in the freezer. They’ll be great to take with us when we’re out and about. Many thanks to Leslie for the recipe!