Description
These Almond Butter and Maple Bars with Oats are a nutritious and delicious snack, perfect for boosting healthy fats and improving brain function.
Ingredients
Units
Scale
- 1 cup (240 ml) of pitted Medjool dates
- 1/4 cup (60 ml) of maple syrup
- 1/4 cup (60 ml) Justin's maple almond butter
- 1 1/2 cups (360 ml) toasted gluten free rolled oats (I used Bob's Redmill)
- 1/4 cup (60 ml) of sesame seeds
- 1/4 cup (60 ml) of sunflower seeds
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line an 8×8 inch pan with parchment paper, ensuring the paper overlaps the sides for easy removal later.
- Add the pitted Medjool dates to your food processor and blend until they form a sticky paste.
- In a mixing bowl, combine the date paste, maple syrup, and Justin’s maple almond butter. Mix until well combined.
- In a separate bowl, mix the toasted gluten-free rolled oats, sesame seeds, and sunflower seeds.
- Combine the wet and dry ingredients, mixing thoroughly until the oats and seeds are evenly coated with the date and almond butter mixture.
- Transfer the mixture to the prepared pan, pressing it down firmly and evenly with a spatula or your hands to ensure it holds together.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, lift the bars out of the pan using the parchment paper and cut into squares or bars as desired.
Notes
- Store the bars in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
- You can substitute sunflower seeds with pumpkin seeds for a different flavor.
- These bars are great for a quick energy boost before or after workouts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10 grams
- Sodium: 5 mg
- Fat: 6 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 0 mg