Easy Green Bars

These naturally-colored, blender-mixed, Green Bars are made with whole-grain oats and spinach. And, they are a delicious, gluten-free, and refined sugar-free snack for when you are craving something sweet but healthy-ish!

I usually crave something sweet at night, and, lately, I have been craving greens too. Am I on an island by myself with this odd combination of cravings?

Well, if like me, you happen to want your sweet treats with a hefty side of greens, these bars are for you too!

I happen to absolutely love these green bars! They are very similar to these Chocolate Pretzel Bars I made awhile back.

They are super easy and quick to make. All you need is a blender, a 9×9 baking tray, a spatula, and 12 easy-to-find ingredients, most of which you probably already have hanging out in your kitchen.

What are the ingredients needed to make these green bars?

I used the following 12 ingredients listed below, along with substitutions:

1. Rolled oats
   I love the texture of rolled oats in breakfast foods and they have the added bonus of keeping me fuller longer. For these green bars, I used Quaker gluten-free rolled oats. I would not recommend using quick oats to make these bars as I have found that they have quite a different consistency in bakes.
   
2. Zero calorie sweetener
   I used Truvia Granulated Sugar (with Stevia) for these bars. This is not a sponsored post, I just love how it sweetens treats without a chemical aftertaste and how well it holds up in baked goods. You could use any sweetener you prefer. I feel that Truvia is a tad bit sweeter than granulated white sugar. So, if you chose to use granulated white sugar, use 1 cup instead. When I make the Chocolate Pretzel Bars, I use medjool dates which I soften by soaking them in warm water before adding to the recipe.
   
3. Coconut oil
   I melted the coconut oil by placing it in a microwave safe dish and microwaving it for 30 seconds. Coconut oil can be substituted with an equal amount of vegetable oil, canola oil, or butter.
   
4. Salt
   To me, there really is no replacement for salt. It harmoniously blends all the other ingredients together.
   
5. Eggs
   l used eggs as a binder and rising agent. I didn’t use any baking powder or baking soda in making these bars. The reason behind that is that I love a tad bit of a dense bar. However, if you would rather a less dense bar, please add in 1 tablespoon of baking powder while making these. While I haven’t tried another substitute for the eggs, I think flax eggs or an egg replacement like just egg might work, though they might alter the taste and texture.
   
6. Almond milk
   The older I get, the more lactose intolerant I seem to be so I opt for almond milk in baked goods. However, if lactose is your friend, feel free to use cow milk or any milk of your choice.
   
7. Frozen spinach or fresh spinach
   I used thawed frozen spinach in these bars. But if you have fresh spinach on hand, that would work just as well. The same goes if you want to use kale instead. Though, my preference is usually for spinach in sweet treats and smoothies as it is milder in flavor than some other greens.
   
8. Pure vanilla extract
   While I wouldn’t say this is a mandatory ingredient, I won’t say it’s an optional one either. Pure vanilla extract or vanilla paste adds so much flavor to these bars.
   
9. Cinnamon
   I used ground cinnamon. But, if you don’t have any on hand, no worries. I used cinnamon in these bars as it subdues the spinach flavor while accentuating the other flavors, but it can be left out.
   
10. Ginger
    I love the warming flavor of ground ginger in these bars. Fresh ginger can also be used, instead. But, if you would rather skip this ingredient, feel free to do so.
    
11. Nutmeg
    Another ingredient thats not mandatory but still recommended as it adds a subtle yet delicious flavor to these bars.
    
12. OPTIONAL: white chocolate chips
    I wanted to add a tad bit if decadence to these bars so I added in some Lilly’s white baking chips. Again, I am not being paid to say that. I haven’t found another sugar free white chocolate baking chip other than Lillys that works well in baked goods, at least for me. I wanted to share these bars with my mom who is diabetic and my boyfriend who is watching his sugar intake. However, you could use white chocolate chips or semisweet or milk chocolate chips instead.

Once you have gathered all the ingredients together, these bars are so easy to make.

Simply add all the ingredients to a blender, blend until smooth, add in the white chocolate chips, pour into a baking sheet, and bake! When these bars are done baking, let them cool down, then slice and enjoy!

Tips to making these bars:

1. With the milk, eggs, and spinach, I made sure to get them to room temperature before adding them into the blender. The reason behind this is, if they are used cold, then the coconut oil will not blend in well as it is very sensitive to cold temperatures and will begin to harden. And, while it will melt in the oven, if the ingredients are all around the same temperature, then they will blend well together and be dispersed evenly throughout.
   
2. If you are in a hurry and don’t want to set the ingredients out to get to room temperature, like I usually am, you could add the almond milk to a microwave-safe dish and microwave it for about 30 seconds. The same can be done with the frozen spinach as well.
   
3. If the milk and spinach are warmed in the microwave, you could add in the cold eggs just before you hit blend on the blender. The last time I made these bars, I microwaved the spinach, almond milk, and coconut oil, and added in the eggs just before I put the lid on the blender and hit blend, and the ingredients all mixed quite well together.
   
4. The coconut oil can be melted by microwaving it in a microwave-safe dish, at 30 second intervals. If using butter, make sure to melt it too before adding it to the blender as well.
   
5. I love a tad bit of a dense bar. However, if you would rather a less dense bar, please add in 1 tablespoon of baking powder while making these.

How long can you store these bars?

These bars will last 3-4 days if left in an airtight container, on your kitchen counter. However, if you store these bars in an airtight container and place it in the fridge, these will be good to enjoy for a week to ten days.

Can you freeze these bars?

Yes, these bars can be frozen. Wrap them in plastic, then place them in an airtight container or sealed sandwich bag and freeze for a month or so. These can be thawed by placing them on a plate and setting them on the counter for them to get to room temperature. I have also taken one of these frozen bars with me to work. I just place them in a sandwich bag and by the time I am ready to enjoy it around lunch, it is thawed out and delicious!

With St. Patrick’s day around the corner, these bars are a fun and healthy addition to your green meal menu! You could serve up this Green Pasta and follow it up with these bars for dessert! If you are looking for more fun, naturally-colored (as in no food dye or food coloring used) recipes, make sure to check these 16 Naturally Green Dishes out!

Though, these bars are perfect for mother’s day or a spring time picnic as well!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Green Bars

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 9

Author: Shashi

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These naturally-colored Green Bars are made with whole-grain oats and spinach. And, they are a delicious, gluten-free, and refined sugar-free snack for when you are craving something sweet but healthy-ish!

Ingredients

• 2 cups rolled oats
• 2/3 cup sweetener of choice I used Truvia Granulated Sugar for these bars
• 1/2 cup coconut oil melted
• 1/2 teaspoon salt
• 2 eggs at room temperature
• 1/4 cup almond milk at room temperature
• 1 1/2 cup frozen spinach slightly thawed
• 1 tsp vanilla
• 1 teapoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 cup white chocolate chips can use Lilly’s white baking chips

Instructions

• Preheat oven to 350 degrees.
• Melt the coconut oil by placing it in a microwave-safe dish and microwaving it for 30 seconds.
• Prep an 8×8 or 9×9 inch baking tray by spraying with oil and then placing parchment into it.
• Place the rolled outs, spinach, coconut oil, eggs, zero-calorie sweetener, salt, cinnamon, nutmeg, ginger, vanilla extract, and almond milk in a blender and blend until smooth.
• Then add in the white chocolate chips and mix with a spatula.
• Pour the mixture into the prepared baking tray.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Let cool, cut into 9 pieces, and enjoy!

Notes

*The eggs and almond milk can be brought to room temperature by placing them on your kitchen counter for an hour or so before making these bars. The spinach can be thawed out on the counter as well. However, if you are in a rush, place the spinach as well as the almond milk into a microwave-safe dish and microwave for 30 seconds so these lose their chill. They need to be at room temperature so they do not cause the coconut oil to harden. Of course, when these bars bake, the coconut oil will not remain hard, but for an even distribution of ingredients when blending, I like to make sure all the ingredients are at, or close to, room temperature.

**I love a tad bit of a dense bar. However, if you would rather a less dense bar, please add in 1 tablespoon of baking powder while making these.

***Please do keep in mind that ovens differ in temperature due to several factors. With that said, make sure to insert a toothpick into the center of these bars when they are taken out of the oven. If the toothpick comes out clean, they are done. If it doesn't – place them back in the oven for another 5 minutes.

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Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 22g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 174mg | Fiber: 3g | Sugar: 8g

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