Birdseed Bars
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
Ingredients
- 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
Instructions
- 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.