August 16, 2015

Trail Bars

 

image

I started making these for Jared to replace his favorite store bought (and sugar laden!) bar and they’re now a staple in the house. (Disclaimer: He was happy to do the exchange don’t worry, I don’t forbid him to eat anything!) This week they’re also joining our Treats-To-Go menu if you’re local along with a few other goodies in excited to add!!

 

They’re really easy to make and kept sealed, they store well too. Just throw it all in and mix it up basically 🙂 We like those recipes! You can add in whatever extra nuts and seeds you want, just sub out something I’ve added and make it your own 🙂 or leave everything out (leaving the oats, honey and oil!!) for just a simple version

Enjoy!!

1/2 cup coconut oil

2/3 cup honey (or maple for a vegan version)

1 tsp vanilla

1 tsp cinnamon

a good pinch of salt

2 cups oats (either quick oats or preferably whole oats but pulsed a few times in the food processor first so they break down to about half their size)

1/4 cup raisins

1/4 cup chopped almonds

4 dates chopped into small pieces.

3 tbsp sunflower seeds

3 tbsp ground flax seed (buy it whole and grind it yourself if you can)

2 tbsp hemp seeds

2 tbsp goji berries

2 tbsp mini chocolate chips

Preheat the oven to 350F.

Start by combining all the dry ingredients (except the chocolate chips) in a bowl. Make sure all the stickier ingredients are coated with the oats and not clumping together.  Next place with oil, honey and vanilla in a saucepan and gently melt them together over a low heat.  When they are melted, pour the mixture over the dry ingredients and stir until fully combined. When all the ingredients are combined and have cooled slightly, stir in the chocolate chips – if you do it earlier they will melt in which, let’s be honest, isn’t disastrous but they’re better intact!

Finally press the oat mixture into a lined pan.  Press it down will with your fingers and then place it in the oven for about 30 minutes or until the top is just turning golden brown.

Allow the bars to cool in the pan before slicing into squares.

 

SHARE THIS POST

Related Posts

Our Wedding Cake

Cakes, Desserts, Paleo, Vegan

This week Jared and I celebrated our second wedding anniversary and in honour of the occasion I thought I’d share a little something from the wedding here on the blog… our…

Chocolate Chip Cookies

Bars and cookies, Desserts, Paleo

Growing up we had a shelf of cookbooks under my Mum’s desk in our family kitchen. Out of all the thousands of recipes, we only actually used the books for…

Sweet Potato Soup with Pomegranate Seeds

Main dishes, Paleo, Vegan

Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…

Spelt Bread

Breads, Breakfast ideas, Vegan

I’m not going to claim to be a bread baker, but this is our much tried and tested bread recipe and the only one we do.  Sometimes I mix it…

Raw Valentine’s Fig and Banana Cheesecake

Bars and cookies, Cakes, Desserts, Paleo, Vegan

A lot of the time my inspiration for food comes from looking at what we have and making it become something else… this was one of those.  After a batch…

Coconut Dipped Cranberry Orange Biscotti

Bars and cookies, Desserts, Paleo

Biscotti are always the item that tempts me most in a coffee shop.  Letting the crispy cookie soak up my americano… perfection.  So as with anything that tempts me, I…