Preparation of Key Ingredients

The success of these bars relies on rigorous preparation. Start by placing 50 g of raisins in a bowl and cover them with hot water. This fifteen-minute rehydration will restore their natural softness and facilitate their integration into the dough.

Meanwhile, peel two large apples and chop them into small, regular cubes. These pieces will provide the necessary moisture to the bars while creating sweet pockets in every bite. Then crush 30 g of walnuts: their crunchy texture will contrast with the softness of the fruit.

Precisely measure 150 g of certified gluten-free rolled oats. This guarantee is essential for intolerant individuals, as some classic oats may contain traces of wheat during processing. These seven natural ingredients, calibrated for a 20 x 8 cm mold, constitute all that is necessary.

Also gather the two eggs, the teaspoon of cinnamon, and the 6 g of baking powder. This prior organization will transform the assembly into a fluid operation, where each element finds its place without improvisation. The balance of proportions guarantees a perfect texture between firmness and softness.

Assembling the Fruit Dough

Once the ingredients are prepared, assembly is done in a few precise steps. Beat the two eggs in a large bowl until a homogeneous mixture is obtained. These eggs will play a crucial role as a binder, allowing the oats to form a cohesive structure without the need for flour.

Incorporate the teaspoon of cinnamon directly into the beaten eggs. This warm spice envelops each element and creates that autumnal aromatic signature that evokes comforting desserts. Carefully drain the rehydrated raisins before adding them to the chopped apples.

Pour this fruit-spice mixture into the bowl, then gradually add the 150 g of rolled oats. Stir gently with a wooden spoon to preserve the integrity of the apple pieces. The oats will absorb the moisture from the fruit and the natural juice of the apples, ensuring a soft texture after baking.

This fruit-spice-cereal combination forms the nutritional basis of the recipe: soluble fiber from oats, natural sugars from fruit, proteins from eggs. The total absence of added sugar or industrial fats gives these bars a remarkable health profile, while maintaining a naturally sweet and satisfying flavor.

Integrating Texture Elements

The final preparation step transforms this fruity dough into a structured mixture ready for baking. Sprinkle the 6 g of baking powder over the mixture and fold it in gently. This leavening agent will create micro-air bubbles during baking, giving the bars their characteristic softness while maintaining their cohesion.

Then add the 30 g of crushed walnuts. These crunchy fragments create an essential texture contrast: with every bite, the softness of the fruit dough meets the pleasant resistance of the nuts. This alternation avoids sensory monotony and enriches the tasting experience.

Mix one last time to evenly distribute the nuts in the preparation. Pour the mixture into a 20 x 8 cm rectangular mold previously oiled or lined with parchment paper. Smooth the surface with a spatula to obtain a regular thickness, ensuring even baking.

This yeast-walnut combination represents the technical balance of the recipe. The yeast compensates for the weight of the fruit and cereals, while the walnuts provide healthy fats and crunch. The compact format of the mold allows for thick bars that hold perfectly in the hand once cut, ideal for a portable snack.

Baking and Finalization

Once the preparation is spread evenly in the 20 x 8 cm mold, bake at 180°C (gas mark 6) for 30 to 35 minutes. The surface should take on a golden hue and the tip of a knife should come out clean in the center. This progressive baking allows the oats to absorb the moisture from the fruit while preserving the inner softness.

Allow to cool completely in the mold before handling. This resting phase consolidates the structure: the bars harden slightly as they cool, facilitating a clean cut. Allow at least 20 minutes at room temperature.

Gently unmold and cut into 8 rectangular bars using a serrated knife. This technique avoids crushing the fruit and preserves the contrast of textures between the slightly crispy outer crust and the melting apple heart.

These bars keep for 5 days in an airtight container at room temperature, or up to two weeks in the refrigerator. They constitute a nutritionally balanced gluten-free snack: oats provide soluble fiber, apples vitamins, walnuts omega-3s, and raisins a natural sweet touch. A practical format for busy breakfasts or post-workout snacks, this recipe demonstrates that adapted nutrition rhymes with simplicity and flavor.