Pineapple Oatmeal Bars || Low Fat, Gluten Free, THM “E”

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Low Fat and Gluten Free Pineapple Oatmeal Bars A great breakfast. THM E.

A Delicious Breakfast Treat!

This Pineapple Oatmeal Bar recipe makes a great treat for breakfast paired with a couple of egg whites or even a yummy snack with your afternoon coffee. It is low-fat, gluten-free and it makes a great E fuel if you follow Trim Healthy Mama.

Lately, the stores in my area have had these beautiful pineapples on sale for 98 cents each and if you have been around the blog log, you know I love a bargain find!  With that price and the fact that my son and I love fresh pineapple, I have picked up a few with my groceries the last couple weeks.

Pineapple is higher on the glycemic index so we like to enjoy it in small portions and with a nice lean protein source to avoid a sugar spike. Since the pineapple can last a little while in the fridge I cut it up in snack portions, but I also wanted to find other ways to use it.

So one morning I was working on my weekly breakfast menus and decided it would be nice to have a yummy sweet bread-like recipe to enjoy before heading to work or our home school park days. Normally I would do a healthy blueberry baked oatmeal or banana bread, but since that particular week I had picked up the pineapple instead of bananas I thought, why not, and these Pineapple Oatmeal Bars were born.

Low Fat and Gluten Free Pineapple Oatmeal Bars A great breakfast. THM E.

Recipe Identity Crisis

It is so moist and delicious thanks to the moisture added by the fruit. It is a cross of a baked oatmeal and a quick bread so I wasn’t sure what to call them but after way too much thinking I just went with bars, even though they are not your typical bar shape.

I have now made this recipe twice and though it doesn’t rise up like I wish it would but it has become a nice treat to have on stand by. The mixture is super easy to pull together and a basic recipe that doesn’t call for any fancy ingredients. When I baked mine for this post I had a few more oats left in my container so I sprinkled them over the top, but that step is totally optional.

After baking the bars I lie to cut my loaf into seven to eight nice size pieces and my favorite way to eat it is for breakfast with coffee and a couple of scrambled egg whites with veggies.

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Pineapple Oatmeal Bars || Low Fat, Gluten Free, THM “E”

Pineapple Oatmeal Bars || Low Fat, Gluten Free, THM “E”

Ingredients

  • 1 1/4 cups of dices fresh pineapple
  • 1/3 cup of almond milk
  • 4 large egg whites
  • 1/2 fat free Greek yogurt
  • 1/3 cup of Pyure Brand Sweetener or 2/3 cup of THM Gentle Sweet
  • 1 Tbsp apple cider vinegar
  • 1 3/4 cups of oat flour
  • 1/4 cup of whey protein
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • Optional Note: if you wish to add the extra sprinkle of dry oats on top simple take 1 Tbsp of dry oats and sprinkle them evenly across the top.

Instructions

  • In a blender add in the fresh pineapple and almond milk. Pulse the mixture a few times until the pineapple is in very small pieces but not completely pureed.
  • Add the pineapple mixture to the mixing bowl and add the egg whites, Greek yogurt, apple cider vinegar and sweetener. Mix until well combined.
  • In a separate bowl add the dry ingredients: oat flour, whey protein, baking powder, cinnamon, ground ginger, salt and then whisk together.
  • With your mixture on low slowly add in your dry ingredients to your wet ingredients.
  • Spray your standard size loaf pan with cooking spray and pour your batter into the pan.
  • Bake in a preheated oven at 375 for about 50 to 55 minutes. A toothpick will come out clean when the bread is ready.
  • When baked place the bread on a cooling wrack and let it cool completely before cooling. Yields about 8 slices.
http://mytableofthree.com/pineapple-oatmeal-bars/

6 comments

  1. joyce says:
    did you sprinkle extra oats on top of the bars before baking them? that's what it looks like from the picture, but i don't see any mention of it in the recipe...
    • Keri Bucci says:
      I did but it isn't a something that has to be done. I only had about a tablespoon left in my container and didn't want to waste them so I just tossed them on. I thought I mentioned that in my blog above, but you're right I better add that optional note it in the recipe as well in case people don't catch it in the post above. Sorry for the confusion.
  2. Rachel says:
    Baking soda is not listed in the ingredients but you mention it in the instructions. How much baking soda is needed?
    • Keri Bucci says:
      Hi Rachel, no baking soda is needed. I had made some tweaks to the recipe and removed the baking soda. I just missed removing it in the directions. Sorry for the confusion.
  3. Linda Wierenga says:
    The last instruction in the recipe states to let it cool completely before cooking. I'm assuming that's a mistake. What is it supposed to say?
    • Keri Bucci says:
      Linda, yes sorry, cool before cutting. I apologize. Even after reading and rereading there is always something I miss in edits lol. Thanks so much!

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