I’m all about no bake when it comes to summer. Ok, that’s not true. I’ve been making a ridiculous amount of baked treats lately. And I will totally sacrifice a higher power bill for that! BUT. It is nice to have some simple recipes that you don’t have to heat up the house for. This is one! I’ll make a big batch (or two!) of these at the beginning of the week and we use them for breakfast on busy days, on-the-go snacks or to send with B to work. We LOVE them!
Prep time: 10 minutes
Cool time: 45 minutes
Servings: 12 bars
3 cups quick oats, divided
1 tsp cinnamon
2 tbsp almond meal
1/2 cup unsweetened shredded coconut
1/4 cup almond butter
1/4 cup dried cranberries
1/4 cup dried blueberries
3/4 cup melted coconut oil (this is my favorite brand)
1 tsp vanilla
1/4 + 1/8 cup honey or real maple syrup (depending on how sweet you like it)
-Place 1.5 cup of oats, almond meal, and coconut into a food processor and grind. Add dried fruit and pulse a few times to chop. Pour mixture into a bowl. Add remaining 1.5 cups of oats and cinnamon.
-Bring the coconut oil and syrup to a slow boil in a saucepan on the stove, stir in vanilla, and then pour over the other ingredients. Add almond butter and mix until well combined.
-Pour into a parchment paper-line 9 inch square pan and refrigerate for 45 minutes until firm. Store in an air-tight container (in or out of the fridge is fine). They’ll probably last several days, but ours didn’t stay around that long, so I can’t be sure. :)