These DIY snack bars are so easy to make, you may never buy a boxed version again. Think of this recipe as a template, and vary the bars to suit your taste—try different nut or seed butters, any other dried fruit, and whatever nuts you have on hand. The options are endless and it’s always satisfying to use what you already have at home! The bars fit snugly into snack-sized zip-top plastic bags but also divide easily into squares. Store bars in an airtight container for up to 3 days, or freeze in a heavy-duty freezer bag for up to 1 month.
1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa, rinsed and drained
3/4 cup sweetened dried cranberries, coarsely chopped
3/4 cup salted, dry-roasted pistachios, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons flaxseed meal
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter (such as Justin's)
6 tablespoons agave nectar
1 tablespoon canola oil
1/4 teaspoon salt
Est. added sugars 9g
How to Make It
1. Preheat oven to 350°F.
Spread oats and quinoa on a baking sheet. Bake at 350°F for 8 minutes or until lightlybrowned. Cool. Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, flaxseed meal, and chocolate.
Combine almond butter, agave nectar, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 13 minutes or until lightly browned. Cool completely in dish. Cut into 16 (1 x 4–inch) bars.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice