Free recipe & food news every week

Search & Social

Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

I've been solar cooking, even in the snow!

« Cinnamon Cashew Cream | Main | Sweet Heart, Strong Heart Chocolate Cake »

Sweet Sixteen Oatmeal Raisin Bars

Get ready for the Sweet Sixteen basketball playoffs with these super-healthy oatmeal-raisin snack bars.  Make 16 bars in just 16 minutes: sweet!   They're perfect for budding athletes, full of whole grains and fruit with no cholesterol or added fat. The bars hold together well and aren't sticky, so you can bring a plate of them into the TV room without hesitation. Of course, they pack well in a lunch bag too.

I'm excited that two teams I follow made it into the Sweet Sixteen: my home team, NC State's mighty Wolfpack, and the team from where I grew up, Michigan State's fierce Spartans. I hope both teams shoot for the moon!

But back to baking.... I took a plate of Oatmeal Raisin Bars to a friend who sent these comments from her family:

We all loved them and would be very happy to find them in our lunch boxes! "Really good. " "I like the consistency." "Just the right amount of sugar." "It's like a muffin."

vegan and fat-free oatmeal-raisin snack bars

Sweet Sixteen Oatmeal Raisin Bars, vegan with no added fat

Active time: 16 minutes. Total time: 46 minutes. Serves 16.


  • 2 tablespoons ground flax seed (14 grams)
  • 6 tablespoons water
  • 2 cups old-fashioned rolled oats (190 grams)
  • 1 cup white whole wheat flour (120 grams)
  • 3/4 cup brown sugar (165 grams)
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup applesauce (128 grams)
  • 1 teaspoon vanilla
  • 1 cup raisins (160 grams)
  • 1 cup walnut pieces (110 grams), coarsely chopped


  1. Make flaxseed "eggs" by heating ground flaxseed and water in a microwave-safe bowl on high for 45 seconds, then stir until texture becomes eggy.
  2. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
  3. Put oats, flour, sugar, baking soda, cinnamon, nutmeg, and salt into a mixing bowl. Mix on low speed using an electric mixer until well combined, about 30 seconds. Add flax eggs, applesauce, and vanilla and mix on low until mixture is well combined and evenly moist. Stir in raisins and chopped walnuts.
  4. Spread dough evenly in the baking pan and bake for 25 to 30 minutes, until top just begins to turn golden brown. Let cool, then cut into 16 bars. Keeps covered at room temperature for about four days and freezes well.

Tips and Notes

  • Get ground flaxseed at health food stores and many grocery stores. This recipe uses the equivalent of two flaxseed eggs.
  • Use whole wheat flour or all-purpose flour if you don't have white whole wheat flour.
  • Customize this recipe by using other dried fruit or chopped nuts in place of the raisins and walnuts. Just keep the total amount at about two cups so the bars hold together.

Reader Comments (7)

This looks good; I'll be trying it this week. I noticed what I think is a mistake: the recipe says it serves 16, but in step 4 it says to 'cut into 12 bars' which doesn't match.

Feb 23, 2012 | Registered CommenterMatthew

You are so right, Matthewm1970! I originally thought this would make 12, but found that that they are chewy and filling, so a 16th is a satisfying amount.

Thanks so much for pointing this out. I've made the correction in the recipe above.

Feb 23, 2012 | Registered CommenterLinda Watson

Good recipe. These are not overly sweet. Although I'm not vegan I liked the flax substitute for eggs. They will make a great hiking snack this weekend.

Feb 25, 2012 | Registered Commenterwearyma

I made these this evening with one small change: I reduced the sugar from 3/4 cup to 1/2 cup. The resulting bars are very tasty. I will appreciate eating these for breakfast or for a snack all week long.

Feb 26, 2012 | Registered Commentersissiesue

Whitney wrote to say:

Just wanted you to know what a hit your food has been for me and the family...I have 3 kids who are 11, 10, and 8 and a husband and we are all trying to live healthier. The sweet 16 bars have been a family favorite...I've made 3 batches so for my Sister in law who is not able to have dairy right now and one batch with chocolate chips and peanuts for us as a special treat (yum!!)

Feb 28, 2012 | Registered CommenterLinda Watson

Tasty, indeed! Mine didn't hold together quite right, though. I'm wondering if my ground flaxseed is too coarsely ground: it's the Bob's Red Mill organic brown flaxseed meal. (I once bought the golden flaxseed meal because my grocery was out of the brown, and noticed it seemed more finely ground.)

Dec 6, 2012 | Registered Commenteradara9

Adara9, you're probably right. I use Whole Food's organic 365 Brand finely ground flaxseed and the bars hold together like champs. Could you zip yours through a clean coffee grinder or spice mill?

Dec 10, 2012 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.