Description
Chewy, protein-packed bars inspired by Mexicos Pacific coast.
Perfect post-workout or as a satisfying afternoon snack.
Ingredients
Units
Scale
- 4 cups (946 ml) oats
- 2 cups (473 ml) shredded coconut
- 1 cup (237 ml) sliced almonds
- 1 tbsp olive oil
- 1/2 cup (118 ml) organic honey
- 1 1/2 cups (355 ml) diced dried apricots
- 1 cup (237 ml) diced candied figs
- 1 cup (237 ml) dried cherries
- 1 cup (237 ml) dried cranberries
- 1 cup (237 ml) chopped walnuts
- 2 cups (473 ml) amaranth
- 1 cup (237 ml) Agave syrup
Instructions
- Combine the oats, coconut, walnuts, amaranth, and almonds in a large bowl.
- Stir the olive oil and honey together in a small bowl and pour over the oat mixture. Stir with a wooden spoon until completely mixed.
- Spread the mixture on an oven tray and bake at 375°F (190°C), stirring occasionally with a spatula, until golden brown, about 40 minutes.
- Blend in the dried fruits and return to the oven for about 5 more minutes.
- Bring the agave syrup to a boil.
- Transfer the energy bar mixture to an oiled tray to prevent sticking.
- Add the hot syrup to the mixture and combine thoroughly with a spatula.
- Using a rolling pin, flatten and compact the mixture.
- Once hardened, transfer to a cutting board and cut into bars.
Notes
- To prevent sticking, line your baking tray with parchment paper before adding the mixture.
- For a sweeter bar, increase the agave syrup to 1.25 cups.
- Store bars in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 5