Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 cup packed dates, pitted (deglet nour or medijool)
1/4 cup honey (maple syrup or agave for vegan option)
1/4 cup creamy, salted natural peanut butter or almond butter
1 cup roasted, unsalted almonds, loosely chopped
1 & 1/2 cups rolled oats (gluten free for GF eaters)
Directions
1. Process dates in a food processor until small bits remain (about 1 minute). It should be a dough-like consistency and form a ball. (You may need to lightly moisten dates so they form a ball.)
2. Optional step: Toast your oats in a 350-degree oven for 15 minutes or until slightly golden brown – recommended.
3. Places oats, almonds and dates in a large mixing bowl. Set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8 x 8 inch baking dish or other small pan lined with plastic wrap or parchment paper so bars lift out easily.
6. Press down firmly until uniformly flattened. Use something flat such as a drinking glass to press down or roll to really pack the bars, which helps them hold together better.
7. Cover with parchment or plastic wrap and put them in the fridge or freezer to firm up (15 to 20 minutes).
8. Remove bars from pan and chop into 16 squares. Store in an airtight container in the refrigerator or freezer.
Nutritional info: Serving size-one bar: 77 calories, 3.8 g total fat (0.5 g saturated fat), 8.6 g carbohydrate, 2.3 g protein, 1.3 g dietary fiber, 10 mg sodium
