These 5 ingredient easy lemon oat bars are gluten-free, refined sugar free and are so easy to make. The lemon really adds a lovely citrus kick and the combination of oats and cashews mean the bars will really fill you up.
They only take 5 mins to prep and 10 mins to bake and if you put them in a mini brownie tin, then each bar has lovely crispy edges too.
They have coconut and dates too which give them a really natural sweetness.
It’s a great one to add to your list of easy bakes and good to have ready when you need a pick me up in the afternoon (or handy for snacks on the go).
The five simple ingredients for easy lemon oat bars are:
- Oats
- Lemon
- Cashews
- Dates
- Desiccated coconut
Do you have to bake these easy lemon oat bars?
No! The mixture tastes amazing unbaked too. You can press down into the tin to make little energy bars. Alternatively, the mixture also makes great energy balls. Just roll into balls and cover into a bit more desiccated coconut. Or you can do half and half; it’s a really versatile recipe.
Try both ways and let me know in the comments which one you prefer.
I hope you like them as much as I do!
Storage & Shelf Life
- Fridge: Store them in an airtight container for about 3-4 days. I like to store in the fridge and they will last for a few days longer.
- Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw fully before eating.
Recipe Tips
- I use organic gluten-free oats for this recipe. Oats are naturally gluten-free but can become contaminated in the production process, hence many people who are gluten-free avoid them. Any oats will work though.
- Medjool dates are very soft, if yours are not then you can add some water as you blend. Alternatively, you can soak the dates in boiling water for about 20 minutes before you use them, drain fully and follow the recipe as written.
- I make 12 small square bars in a mini brownie tin with this recipe. You can use a cupcake tray or a larger tray and cut into larger squares or slices, if you prefer. If using a larger tray, you will have to slightly increase the cooking time.
Easy Lemon Oat Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1 cup gluten free oats (80g)
- 1 cup cashews (140g)
- 1 cup desiccated coconut (85g)
- 1.5 cups medjool dates (200g)
- Zest and juice of a large lemon
- Pinch of sea salt optional
Instructions
- Preheat the oven to 180C/350F.
- Pit the dates and add to a food processor with the other ingredients and blend until well combined and sticky.
- Divide into 12 equal pieces and press down into a brownie or cupcake tin (greased and lined) and sprinkle over a little more nuts/coconut, if you like, then bake for 10 mins. Allow to cool and harden.
Notes
- I use organic gluten-free oats for this recipe.
- The Medjool dates I use are very soft. If yours are harder, add some water as you blend. Alternatively, soak the dates in boiling water for about 20 minutes before you use them. Drain fully and follow the recipe as written.
- I make 12 small square bars in a mini brownie tin with this recipe. You can use a cupcake tray or a larger tray and cut into larger squares or slices if you prefer. If using a larger tray, you will have to slightly increase the cooking time.
- The baking tray makes individual bars that are 6cm squares.
Any sub for the coconut pecan?
For the desiccated coconut? You could try almond flour.
What about a sub for the cashews?
I’ve made them with almonds and they work well too.
Hi! Any sub for the cashews? (nuts allergy). Thanks!
Almonds work well.
Hi, any sub for the cashews I’d like to make for school lunches.
You could try seeds, if you want them nut free. Either a combination of different seeds or just one eg sunflower.
Can I use date syrup instead of dates? Thank you
Hi Lisa, I’m not sure the bars will hold together as well without the fibre of the actual dates (but I haven’t tested it so if you want to try it – go for it!).
Raw cashews?
Yes, raw and unsalted.
Hi is it 201 calories for the batch or each bite size portion?
It’s per piece, and just to say, they’re much bigger than bite-sized 🙂
Really loved them. Thanks for the great recipe.
Amazing! Glad you liked them!
Thanks for the great recipe. I tried pulp that’s left over from making oat milk. Works really well. Also, I use mixed nuts instead of only cashews.
Glad you liked them! Using the pulp sounds like a great idea.
How long will these keep for? Can you keep them in the fridge? They are delicious by the way, Thank you
Store them in an airtight container for about 3-4 days. I like to store in the fridge and they will last for a few days longer.
Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw fully before eating.