These gluten-free, sugar-free bars were developed to help diabetics lower their morning sugar spikes. They added fruit that worked with them, and then, varied the fruit as they healed.  You can have them with your FAV fruit smashed or sliced on top.


Serving Size: 1/6 of recipe, or one bar

Serves: 6

Preheat oven to 350°F. Line the bottom of an 8x8-inch square pan with parchment paper or silpat sheet.

Mix oatmeal, nut butter, cinnamon and applesauce in a large bowl. In a small bowl, combine meal, seeds and water. Add meal/seed mixture to oatmeal mixture. Stir to combine. Scoop into pan and even out the batter with a spatula.

Bake for 15 minutes, then turn pan. Bake another 10-15 minutes. Allow pan to cool.

Flip pan upside down onto cutting board. Remove parchment paper and cut into 6 bars. Top with fruit. Serve.

Note: Making your own nut butter will be warm when done. I use this, or warm on low in microwave for 30 second intervals. Berries topping bars will be loose so feel free to use a fork or spoon to eat.

What you'll need

  • 8×8 pan
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Silpat sheet
  • Large bowl
  • Small bowl


  • 1 1/2 Cup Raw Oatmeal
  • 1/2 Cup Warmed Nut Butter See Note
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Apple Sauce
  • 2 Tablespoons Flax Meal
  • 2 Tablespoons Chia Seeds
  • 6 Tablespoons Water
  • 1/8 Cup Pureed Berries (Blue, Black or Raspberries)
  • or 1/4 Cup Sliced Fruit (Granny Smith Apple, Red Pear, Banana) Per Bar