I love a good, healthy bar- as a snack pre or post workout…or as a quick grab and go breakfast. There are endless store bought options on the market, but I love to make my own. The flavor combos are endless and you can make sure that everything in your energy bar is healthy, clean and delicious!
These are filled with the super star nutrient-powerhouse seeds: chia, flax, hemp and sunflower. These seeds are loaded with good fats, Omega 3’s, protein and fiber…making them the perfect addition to a healthy, waist-friendly snack.
They are super easy to make, and you don’t even have to bake them! I sweeten them up with dates and agave nectar, so they are naturally sweet. Almonds and almond butter add another protein boost, while tart cranberries balance out the flavor perfectly.
Crunchy, sweet and a little bit salty…loaded with protein, fiber and good fats…what more could you want in a snack bar?!
1 1/2 cups toasted rolled oats
1/4 cup toasted almonds
1/4 cup dried cranberries
1 cup of dates, pitted (I use medjool)
2 Tbsp ground flax seeds
2 Tbsp hemp seeds
2 Tbsp chia seeds
2 Tbsp roasted sunflower seeds
1/4 cup agave nectar
1/4 cup salted almond butter (CREAMY-chunky doesn’t work well for this recipe!)
Put dates in a food processor until chopped well into small pieces. If you don’t have a food processor (although I highly recommend you get one, it is a game changer in the kitchen!) you can use a blender. It is just a little trickier to get the dates out from a blender. Once processed, the dates should be in a sticky dough consistency.
Place oats, copped almonds, cranberries and dates in a large mixing bowl. Add all of the seeds and set aside.
Stir together the almond butter and agave in a small bowl…I like to pop it in the microwave for 20 seconds to mke it a little warm and easier to work with. Next, pour over oat mixture and mix together well. I use my hands for this! It is very messy, but a spoon just doesn’t do the job as well!
Transfer to an 8×8 dish or other small pan lined with tin foil or plastic wrap.Cover the top with plastic wrap or tin foil and put something heavy on top of the bars- I used two cartons of almond milk laid on their sides! This helps them flatten out and get packed tight. Place the pan in the freezer for 15 minutes so they harden.
Remove bars from dish and chop into 8-10 bars. I store them in the plastic baggie in the fridge to keep them cool and crunchy!