I’ve been getting a few requests for energy bars, or breakfast bars that clients can grab and travel with. While I recommend to try to not eat too many meals on the run, sometimes it can’t be helped, and it’s good to have a couple of healthy, homemade options instead of grabbing a packaged bar. I’ve honestly, yet to find one that I enjoy, but I’m ever vigilant in my search.
Until then, I’ll stick with the homemade versions. Hope you give these a try!
Nutty Oatmeal trail mix bars
- 2 cups of gluten free oats
- ½ cup chocolate chips
- ½ cup almonds, chopped
- ½ cup buckwheat groats
- ½ cup sunflower seeds
- ½ cup raisins
- 1/3 cup almond or other nut butter (I like to vary the butter – there’s a great mixed nut and seed butter from Costco that I like, or hazelnut or cashew butter works well as well)
- 12 medjool dates, pitted and soaked in 1 cup of warm water for 20 minutes
- 1/3 cup hemp hearts
- ½ cup flax meal
- 1 tsp cinnamon
- pinch salt
This step is optional, but I find that toasting your oats and nuts adds to the flavour of the bar. I place the almonds, sunflower seeds, buckwheat and oats on a cookie sheet and bake for 10 minutes at 325F, just to get the raw flavour out.
In a food processor blend the dates to a puree. Pour into a large bowl and add all the other ingredients, mixing with your hands to form a mass that can be pressed into a dish. (If it looks dry at all, you can add 1/4 cup of water or if you want the good fats, then melted coconut oil to the mixture and mix with your hands)
Press into a parchment lined 9X9 dish and refrigerate for 2 hours. Cut and keep in the fridge for up to 2 weeks. Or freeze for 3 months.