These Applesauce Oatmeal Bars are like apple crisp, in cookie form! My favorite oatmeal cookie recipe and my chunky applesauce form the perfect fall treat.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
Apple Crisp Cookies!
This easy applesauce oatmeal bars are a fun fall treat. I combine my favorite Oatmeal Cookies with my homemade Chunky Applesauce recipe, for a bar cookie that tastes just like apple crisp.
These are a perfect dessert warm with a scoop of vanilla ice cream. They also make a great afternoon snack cold out of the fridge with a glass of almond milk.
These healthy Oatmeal Applesauce Bars are made low in sugar. I use unsweetened applesauce (homemade with fresh apples is best!) and then a little maple syrup to bring together the oatmeal cookie mix.
They are a healthy snack and a level up from granola bars!
If you’d like other cookie inspiration for back-to-school season, also try these Oatmeal Raspberry Bars and these Healthy Oatmeal Raisin Cookies. Both are nut-free, so safe for lunchboxes.
These homemade No-Bake Granola Bars are also great to keep on hand!
I love making cookies with SunButter sunflower seed butter. It adds healthy fats and also helps bind gluten free recipes.
I use Organic SunButter for this recipe. It’s just 100% organic sunflower seeds ground up – nothing to worry about in this jar!
Hop on over to SunButter’s website to see where it’s sold near you.
What You’ll Need
- Gluten Free Oats (Rolled oats give these a better texture than quick oats. I like this brand that is glyphosate free certified)
- Flax Meal (ground flax seeds)
- Coconut (unsweetened)
- Pecans (omit for nut-free option)
- SunButter Organic
- Pure Maple Syrup (or use honey)
- Coconut Oil
- Lemon Juice
- Sea Salt
- Chunky Applesauce (or your favorite applesauce)
Kitchen Tools:
- Square Baking Pan (9×9)
- Parchment Paper
- Pastry Roller
How to Make Applesauce Oatmeal Bars
Step 1: Preheat oven to 350º F. Line a 9×9 baking pan with parchment paper. I first rub the pan with a little coconut oil to help the parchment paper stick well.
Step 2: In a medium bowl, combine the maple syrup, SunButter, lemon juice, flax meal, sea salt and baking soda. Stir well to combine.
Step 3: Into the wet ingredients, add the dry ingredients (oats, oat flour, and pecans (or coconut)). Stir to fully combine.
Step 4: Set aside 3/4 cup of the oatmeal cookie mixture to use as a topping. Add the chopped pecans and stir to combine.
Step 5: Press the remaining oatmeal cookie mixture into the prepared baking pan to form a bottom crust. Use wet hands or a wet pastry roller to press the cookie dough into an even layer.
Step 6: Top the oatmeal cookie layer with the chunky applesauce, spreading it in to an even layer of apple filling.
Step 7: Use a fork or wet fingers to break up the remaining cookie dough over the top of the applesauce filling into coarse crumbs.
Step 8: Bake the Applesauce Oatmeal Bars for 22-24 minutes until the edges and the oatmeal crumble topping are lightly golden brown. Allow the bars to cool to room temperature prior to slicing. For the cleanest cut bars, cover the baking pan with foil and refrigerate the bars overnight prior to slicing.
How to Store Leftover Apple Crisp Cookies
Once the cookies have fully cooled, cut them into 16 squares, and then pack them in an airtight container. The cookies will stay fresh refrigerated for up to 5 days.
To Freeze: Pack the cooled cookies in a freezer safe container or ziplock bag, and freeze for up to 3 months. To serve, defrost the cookies at room temperature for 30 minutes – 1 hour.
Variations
Other Nut Butters: If you don’t have SunButter, swap it with cashew butter or almond butter. Peanut butter will work, but will give the apple oatmeal bars a stronger nut butter flavor.
Gluten Free Apple Cookies: Be sure to buy certified gluten free oats to keep these gluten free.
Pear Cookies: Use pears instead of apples to make this Chunky Applesauce recipe a pear sauce. Pears are a softer fruit, so the cooking time will be reduced.
Topping: Keep these chewy bar cookies nut-free but omitting the pecans. You can also sub walnuts, chopped almonds, or even raisins or dried cranberries in the topping for a mix-up.
Strawberry Apple Sauce Bars: Add 1 cup chopped strawberries to the applesauce mixture and stir to combine. Use the strawberry and apple mixture for the filling in these bars.
Other Apple Dessert Recipes
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Applesauce Oatmeal Bars
Ingredients
- 1/2 cup SunButter Organic or No Sugar Added
- 1/3 cup maple syrup sub honey
- 6 tablespoons coconut oil melted (or avocado oil)
- 2 tablespoons flax meal (flax seeds ground in blender)
- 1/2 teaspoon sea salt (use 1/4 teaspoon if using No Sugar Added SunButter, which has salt)
- 1 3/4 cup oats
- 3/4 cup oat flour (whole oats ground in blender)
- 3/4 cup unsweetened coconut
- 1/4 cup pecans chopped
- 2 cups chunky applesauce
Instructions
- Preheat oven to 350º F. Line a 9×9 baking pan with parchment paper. I first rub the pan with a little coconut oil to help the parchment paper stick well.
- In a bowl, combine the maple syrup, SunButter, lemon juice, flax meal, and sea salt. Stir well to combine.
- Into the wet ingredients, add the dry ingredients (oats, oat flour, coconut)). Stir to fully combine.
- Set aside 3/4 cup of the oatmeal cookie mixture to use as a topping. Add the chopped pecans and stir to combine.
- Press the remaining oatmeal cookie mixture into the prepared baking pan to form a bottom crust. Use wet hands or a wet pastry roller to press the cookie dough into an even layer.
- Top the oatmeal cookie layer with the chunky applesauce, spreading it in to an even layer of apple filling.
- Use a fork or wet fingers to break up the remaining cookie dough over the top of the applesauce filling into coarse crumbs.
- Bake the Applesauce Oatmeal Bars for 22-24 minutes until the edges and the oatmeal crumble topping are lightly golden brown. Allow the bars to cool to room temperature prior to slicing. For the cleanest cut bars, cover the baking pan with foil and refrigerate the bars overnight prior to slicing.
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