allergens: coconut
These easy turmeric oat bars are a perfect breakfast treat that’s healthy and delicious.
As a runner I’m big on anti-inflammatory foods because they help me to recover quicker. That’s just as important as the training itself. That’s why things like broccoli, berries, avocado, pineapple and other whole foods are always on my plate. One of my favorite things to prevent inflammation, though, is the spice turmeric. I’ll put it into rice, smoothies, golden milk and anywhere else I can.
These turmeric oat bars came about because Laura and I are planning a thru-hike of Harriman State Park in New York and I was looking for some snacks to helps us along on the trails. Since most granola bars have nuts in them I thought I’d put together my own and make them healthy. Our hike will take a few days, so preventing inflammation is a good idea. Plus, they’re just really tasty: dates and agave provide a sweetness that balances out the savory taste of the turmeric and black pepper.
These chewy turmeric oat bars don’t require baking, so all you have to do is mix the ingredients together, press them into an 8” x 8” pan and pop them into the freezer for about 20 minutes. The flax egg and dates will hold them together pretty well, but they could start to break apart after a day—I’m expecting day two of our trip will see turmeric granola bowls for breakfast. So it’s best to eat them sooner rather than later. Though even if they break apart they’re still just as delicious!
Tell Me What You Think
As always, I’d love to hear your thoughts on these turmeric oat bars if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Turmeric Oat Bars
Ingredients
- 1 cup dates packed tightly
- 2 cups oats
- 2 Tbsp. turmeric
- 1/4 tsp. black pepper
- 1/4 cup coconut oil
- 1 flax egg
- 1 Tbsp. agave or maple syrup
Instructions
- Add dates to a food processor or blender and pulse until they're paste-like
- In a large bowl, mix all ingredients thoroughly.
- Line an 8" x 8" baking pan (or something similar) with parchment paper. Place mixture into pan and pack firmly, covering the area evenly.
- Place in freezer for at least 20 minutes. Remove and cut into even bars.
Do you have any suggested substitutions for the coconut oil?
Hi, Lindsay. There are a few other oils that would work, like grapeseed and sunflower. Applesauce would probably be a good replacement, too. That would alter the taste a bit, but I’ve seen quite a few apple/turmeric recipes, so it’d probably be really good. Hope this helps!
Are you using dried turmeric spice or fresh turmeric?
Hi Sharon. When I made these I used the dried turmeric spice. I think you could use fresh, too, though. I’d add it to the blender or food processor with the dates so that it gets chopped and mixed. It’d obviously be a little chunkier. But I think that could work really well to add a little more texture along with the flavor.
I was excited to see this on my email yesterday because I have been trying to add more turmeric into my diet. I made them last night and really liked them. I like my granola bars a little crunchier, so I added some pepitas, chia seeds, and chopped almonds. I also used coconut nectar instead of agave because that is what I had. Also, added a little more of that since I was putting in all of the extra stuff, to maybe hold it together better. They came out great! Not too strong on the turmeric flavor, which is always my problem with the milks. They are just too strong for me and I end up not drinking them…I moved them to the frig after the 20 minutes in the freezer. I think that I will use whole almonds next time. Thank you!
I’m so happy to hear you enjoyed the recipe, Billie. Granola bars are such a versatile recipe; your additions and substitutions sound great!
I know this is late since this recipe was posted a year or so ago, but what can I use instead of flax egg? My granddaughter has nut allergies and also seed allergies, including flax, chia and sesame seeds, so I don’t have those things in my home.
Thanks so much. I appreciate your blog so much since nut allergies are common and many vegans have to avoid them.
Hi, Shirley. Sorry for the delayed response!
If you can’t use flax egg I’d suggest getting an egg replacer. Bob’s Red Mill makes one that I use often. It’s made from potato starch, tapioca flour, baking powder and psyllium husk. So no seeds! And if you can’t find that one, Ener-G also makes one that’s seed-free (and a little cheaper).
If you’d like to go a different route, apple sauce would work too. Use 1/4 cup of that for each egg, and maybe half a teaspoon of extra baking powder to reduce the density.
Good luck! Let me know how it goes.