Recipe - Seedy Almond Butter Granola Bars
These bars have been such a hit with our clinic participants after a long run. At the end of every clinic, we hang out in whatever trail head “parking lot” we’re starting from and enjoy coffee and treats together. It’s a great way for us to stretch, chat about the run we just had, and enjoy a little more trail talk as a group. We also believe that eating something within 30 minutes of a long run is important to carry our runners until their next meal. So secretly, we’re feeding them healthy treats to make sure they’re good and fueled enough to go home. Sneaky, sneaky!!
These bars include 5 kinds of seeds, toasted oats, whole almonds and pecans, dates and almond butter and taste INCREDIBLE! The perfect pick me up for post-run! Enjoy!
Seedy Almond Butter Granola Bars
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Yield: 10-12 granola bars
- 1 1/2 cups rolled oats
- 1 cup packed pitted dates
- 1/4 cup raw pecan halves
- 1/4 cup whole raw almonds
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 cup honey or maple syrup
- 1/4 cup smooth almond butter
- Preheat oven to 350 degrees F.
- Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them to a large mixing bowl and set aside.
- Line an 8 x 8-inch baking pan with parchment paper.
- Place dates in a food processor and pulse until a ball is formed. Transfer dates the mixing bowl with the toasted oats, the nuts, the seeds, cinnamon and the salt. Stir with a wooden spoon (or your hands! That's how I do it), making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
- Bring honey (or maple syrup for vegan option) and almond butter to a boil over medium heat and pour over the dry ingredients. Stir everything together and make sure everything is well mixed.
- Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
- Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
- Remove and cut into 10-12 bars.
- Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer-term storage.
Recipe from Katrina's food blog