These bars fit snugly into snack-size zip-top plastic bags but also divide easily into squares. Store in an airtight container up to three days.
1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup tart dried cherries, coarsely chopped
1/2 cup salted, dry-roasted almonds, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons flaxseed meal
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter
6 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cherries, almonds, coconut, flaxseed meal, and chocolate.
Combine almond butter, honey, 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° for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.
Great energy snack. I made these with the peanut butter and honey option and no flax seed and everyone agreed they helped us stay alert for long term attention at work. No sacrifice for taste either. Will keep this recipe and thevariatins shown in the magazine handy.
turned out much better than expected! I didn't have bittersweet chocolate on hand so I just used semi-sweet chocolate chips. Also I was lazy and didn't feel like chopping up the cherries or almonds so I put them in whole-but it was still fantastic. I will be making these probably on a weekly basis to take to work.
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