The Power of Whole Grains

photo kimsunee.com

photo kimsunee.com

Whole Grain, Nut, and Fruit Bars

Yield: Makes 9 to 12 bars  |  Total time: 45 min
Print Recipe

akdispatch.bobsbarsAs is, this is vegan-friendly and can also be gluten-free if you choose gluten-free versions of some of the ingredients below. For a more cake-like texture, stir in two eggs* once the applesauce has been added. I really like the crunch of quinoa in this bar, but feel free to experiment with your favorite seeds, nuts and grains.  I prefer Bob's Red Mill products for the ingredients listed below.

This is a perfect portable snack for camping, hiking, or post-workout.  Kids love it too.

ingredients:

  • ½ cup smooth almond butter or peanut butter
  • ¼ cup cold-pressed olive oil
  • ¼ cup liquid honey
  • 1 cup unsweetened applesauce, preferably organic
  • 2 eggs (optional; *see note above)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup old-fashioned rolled oats, preferably Bob’s Red Mill
  • 1/2 cup sunflower seeds
  • 1/2 cup ground flax seed, preferably Bob’s Red Mill
  • 1/2 cup golden raisins, chopped dried cherries, or chopped dates
  • 1/3 cup dark chocolate chips
  • 1/4 cup quinoa, preferably Bob’s Red Mill
  • 3/4 teaspoon salt

directions:

  1. Preheat oven to 325°. Lightly grease an 8-x-8-inch baking pan.
  2. Combine almond butter, olive oil, and honey together in a small saucepan over medium heat, and stir until just melted and combined. OR, place in a microwave-safe bowl and heat for about 20 seconds or just until the almond butter is smooth. Remove from heat and whisk to combine. Add applesauce, (eggs, if using) and vanilla; set aside.
  3. In a large bowl, combine oats, sunflower seeds and remaining ingredients and stir to combine. Add the olive oil-almond butter mixture to the dry ingredients in the bowl and stir until well combined. Transfer mixture to the prepared pan, spreading with a rubber spatula or pressing with your hands to create an even layer. Bake for 40 minutes or until firm and golden. Let cool completely in pan; cut into squares or rectangles and serve. Store, once completely cooled, in an airtight container or plastic resealable bag.

Date Published: May 25, 2016
3 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

    • May 26, 2016 12:25 pm by kim Reply

      I hope you enjoy it! I’m actually making some more today.

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