Crumbly Gingerbread Oat Bars

Crumbly Gingerbread Oat Bars |

While I was living in London, I discovered British flapjacks, often individually wrapped by the checkout counter in grocery stores.  They’re easy to grab and seemingly healthy – like a soft granola bar. I assumed they were a relatively smart snacking choice until, while eating my second (or third or fourth), I realized that they’re no different from American granola bars; sugar with some oats.


Isabel visited Boston this past weekend, so we got to do some healthy holiday baking. Inspired by flapjacks and the date and oat slices in one of my favorite cookbooks, Breakfast, Lunch and Tea: The Many Little Meals of the Rose Bakery, we decided to bake our own, healthier oat gingerbread bars.


These gingerbread bars have a soft base and topping made from gluten free oats, coconut oil and fresh ginger. Between the oat layers is a ginger spiced chewy date layer, which provides most of the sweetness. Cut these bars into any size (the smaller you cut them, the more crumbly they get) and enjoy for breakfast or an afternoon snack with tea. Or drizzle with a little melted white chocolate and serve for dessert.


Crumbly Gingerbread Oat Bars |

WHY THEY’RE HEALTHY//  These gingerbread bars are gluten free, vegan, dairy free and refined sugar free. They contain a couple tablespoons of molasses, which is high in many essential minerals such as iron, potassium and magnesium. Dates are a nutrient dense carbohydrate, which provide fiber along with the oats. The health benefits of coconut oil can be read in our post 5 Reasons to Use Coconut Oil.//


Crumbly Gingerbread Oat Bars |

Crumbly Gingerbread Oat Bars | ourfourforks.comCrumbly Gingerbread Oat Bars |


Crumbly Gingerbread Oat Bars
Prep time
Cook time
Total time
Crumbly gingerbread bars made with oats. Vegan and gluten free filled with a gooey ginger spiced date layer. Healthy and refined sugar-free.
Recipe type: Breakfast
Serves: 9 small bars
For the oat layers:
  • 2 cups gluten free oats
  • ⅓ cup oat flour (ground from oats)
  • ⅓ cup dried coconut (or another ⅓ cup oat flour)
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger or 2 teaspoons grated fresh
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 3 tablespoons chopped crystalized ginger (optional)
  • ¼ cup coconut oil, melted
  • ¼ cup apple butter or applesauce
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
For the date layer:
  • ½ cup water
  • 1½ cups dates
  • 2 tablespoons almond butter
  • 1 tablespoon coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • white chocolate, melted (optional)
For the oat layers:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the oats, oat flour, baking soda, salt, ginger and spices.
  3. In a separate small bowl, mix together the melted coconut oil, apple butter, molasses and vanilla.
  4. Add the wet ingredients to the dry and stir until well combined.
For the date layer:
  1. Add the ½ cup of water and dates in a small saucepan and bring to a boil, stirring occasionally until the dates have absorbed all of the liquid.
  2. Add the soaked dates to a high speed blender (I used my Vitamix) with the remaining ingredients. Blend until smooth and creamy.
  1. Add half of the oat mixture to a small parchment lined baking dish (I used a loaf pan, but an 8in x 8in would be perfect). Using a spatula, press the oat mixture firmly into the base of the dish.
  2. Add the date layer and spread evenly on top of the oat mixture.
  3. Add the remaining half of the oat mixture to the top of the date layer, using a spatula to press down the oats.
  4. Bake until golden brown, 30-35 minutes. Allow to cool completely before slicing. Drizzle with melted white chocolate, if using.



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