Almond Butter Oat Bars

So, I got it into my head that I was going to make oat bars. I had an idea of what I wanted to put in them, but an idea and reality are two very different things. But, for once the way I imagined something tasting, was just how it tasted when I was done making it!

 
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They were really good! And almost completely raw, so most the nutrients are still there!

These are very versatile. If you would like to make them raw or vegan, agave nectar or maple syrup could be substituted for the honey. And vegan chocolate chips can be substituted for the regular chocolate chips.

The size baking sheet used is actually completely up to you, if you like thicker bars, use a smaller sheet. If you like thinner bars, use a larger sheet.

These must be chilled before you cut out the bars. The reason for this is the coconut oil and almond butter to harden, that way you don’t end up with crumbly bars. These must also be kept refrigerated, for the same reason just stated.

I added sea salt to mine because I like the sweet-salty flavor, but you can leave this out if you like.

Alright, these are all the little tidbits I can think of. Now to share the recipe with you all!!

 

Almond Butter Oat Bars

1/2 c. coconut oil, melted
3/4 c. almond butter
1/2 c. honey
1/4 c. coconut palm sugar
2 tbsp. flax seeds
2 tbsp. chia seeds
2 tbsp. sesame seeds
3 tbsp. hemp seeds
1/4 c. chopped walnuts
1/4 c. chopped cashews
1/2 c. chocolate chips (milk chocolate)
3 c. raw oats
3/4 tsp. sea salt (optional)

In a large mixing bowl add coconut oil, almond butter, honey, and coconut sugar. Stir till well combined. Add seeds, nuts, and chocolate chips, stir till combined. Add oats and sea salt (if adding), stir well. Pour mixture into a 15×10 inch parchment lined baking sheet, press firmly onto sheet. Chill for about 2 hours. Cut into bars. Makes 30 3×2 inch bars. Keep refrigerated.

 

If any of you try the recipe, let me know if you like them!

Peace and Blessings……

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