I’m always looking for snacks that my kids can grab and go or I can pack into their lunches. These bars are perfect for that after-school snack for them (or a mid-afternoon pick me up for me). They are loaded in protein and are naturally sweet. I feel so much better giving them something like this rather than a store-bought granola bar which are full of refined sugar. Hope you love them as much as we do!
Makes 12 Bars, Prep time: 20 minutes, Chill time: 20 minutes
1 Cup Pitted Medjool Dates
1/4 Cup Maple Syrup
1/4 Cup Creamy Peanut Butter
1 Cup Raw Almonds
1 1/2 Cups Rolled Oats
1/4 Cup Dried Cherries
Mini Chocolate Chips (optional)
1. Process dates (roughly chop before you put them in) in a food processor until it forms a ball.
2. Toast your almonds in a 350F oven for about 5 -10 minutes (until you can smell them) and then chop.
3. Place Oats, Almonds, Dates and Cherries in a large mixing bowl and set aside.
4. Warm the maple syrup and peanut butter in a small saucepan over medium heat until well mixed. Stir constantly.
5. Pour the syrup and peanut butter mixture into the bowl with the rest of the ingredients and combine will. (I find my hands work best.)
6. Transfer to an 8×8 pan lined with waxed paper (so you can lift it out easily) and press down firmly, then put the pan into the refrigerator or freezer for 15 to 20 minutes.
7. Lift the waxed paper out of the pan and cut, using a sharp knife, into 12 bars.
8. Store them in the fridge or freezer.
Nutritional Content: 242 Calories, 32 g Carbohydrates, 11 g Fat, 7 g Protein, 15 mg Sodium, 5 g Fiber
This recipe came from the Minimalist Baker