A tasty and filling post-run bar. This recipe was based off Birdseed Bars in Rise and Shine cookbook by Katie Sullivan.
Servings: 12 bars
- 1 1/4 cups old fashioned oats
- 1/2 cup sliced almonds
- 1/3 cup Pepitas
- 1/4 cup quinoa
- 1 tbsp chia seeds
- 1/3 cup dried cranberries
- 1/2 tsp salt
- 5 large dates, pitted
- 1/4 cup almond butter
- 1/4 cup honey
- 2 tbsp water
- 6 tbsp chocolate chips
Preheat the oven to 350 degrees F. Line an 8X8-inch baking pan with a piece of parchment paper.
Spread out the oats, almonds, pepitas, and quinoa on a large baking sheet. Bake for about 10 minutes. You don't want the almonds to burn.
Remove from the oven and transfer to a large bowl. Add the chia seeds, dried cranberries, and salt. Stir well.
Put the dates, nut butter, honey, and water into a food processor. Pulse until the ingredients form a thick paste. Scrap down the sides as needed. The dates may be left in tiny chunks.
Spoon the mixture into the bowl with the oats. Stir until well-combined (I like to use my hands).
Spread the mixture into the pan and use your hands to press firmly into the bottom, creating an even layer.
Put the chocolate chips into a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring the chocolate after each one. You want the chocolate to be smooth (depending on your microwave, about 2 minutes).
Drizzle the chocolate over the top of the bars.
Put the pan into the freezer for 30 minutes, or until firm.
Remove the pan from the freezer. Cut into 12 bars.
Keep them stored in an air-tight container in the refrigerator.