Dried Fruit and Oat Bars

May 7, 2026

These bars are a concentrated source of smart energy. Unlike industrial options, they contain no refined sugars or artificial preservatives. The combination of oats (a slow-release carbohydrate) with the concentrated sweetness of dried fruit provides immediate, long-lasting energy. The use of Stevia 1:8 allows you to adjust sweetness without adding calories, while Cream of Tartar helps the bar’s structure stay more stable and firm.

Estimated time: 15 minutes of prep + 20 minutes of baking.
Difficulty: ⭐ (Very easy).
Servings: 10-12 bars.
Number of servings and some extra info: Ideal snack for athletes, school snacks, or to take to work. Rich in potassium, iron, and soluble fiber.

Ingredients

200 g whole rolled oats.
100 g chopped dried fruit (dates, dried apricots, or figs).
50 g nuts (walnuts or almonds).
1 ripe banana (acts as a natural binder).
5 g of Stevia 1:8 de Castelló (adjust according to the fruit’s sweetness).
1 pinch of Bonsalt 0% Sodium de Castelló.
0.5 g of Cream of Tartar de Castelló (texture stabilizer).
1 teaspoon cinnamon.

Nutritional Analysis and Technical Sheet

Approximate analysis per serving (1 40 g bar).

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Proteins	4.2 g	Muscle repair (Oats and nuts).
	Healthy Fats	5.8 g	Essential fatty acids (Omega-3).
	Carbohydrates	22.5 g	Steady energy without blood sugar spikes.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps prevent cramps.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Essential mineral for fluid balance.
	Sodium (Bonsalt 0%)	0 g	100% free of added sodium.
Vitamins and Others	Vitamin B1 and B6	Natural source	Improves concentration and metabolism.
	Dietary Fiber	3.8 g	Improves digestion and promotes fullness.
	Calories	158 Kcal	High-quality energy snack.

Detailed Description (Procedure)

Base Preparation: In a large bowl, mash the ripe banana with a fork until you get a smooth puree.
Dry Mix: Add the oats, chopped dried fruit, and chopped nuts.
Technical Incorporation: Add the Stevia 1:8, the cinnamon, the pinch of Bonsalt 0% Sodium and the Cream of Tartar. Castelló Cream of Tartar helps the oat fiber bind better with the fruit’s moisture, preventing the bars from crumbling once they cool.
Homogenizing: Mix all the ingredients well until the oats are fully hydrated by the banana puree.
Shaping: Spread the mixture on a baking tray lined with parchment paper, pressing firmly with a spatula to make it about 1.5 cm thick.
Baking: Bake at 180°C for 18-20 minutes or until the edges are lightly golden.
Cutting and Cooling: Let cool completely before cutting into bars. It is essential that they are cold so that the Cream of Tartar and the fruit’s natural sugars have compacted the structure.

Chef’s Secrets

The Sweetness Point: The Bonsalt 0% acts here as a natural flavor enhancer for the fruit and cinnamon; you’ll notice the sweetness is more intense without needing to add more Stevia.
Crunchy Texture: If you prefer a more toasted bar, leave the mixture in the oven for an additional 5 minutes with the door slightly open after turning it off.