Sweet treats aren't for everyone. For savory snack-lovers, this recipe is just what your repertoire needs. Sea salt, cumin and chili flakes add a nice kick that's tempered with oats and almonds.
Time to prep: 15 minutes
Ingredients:
1-1/2 cups rolled oats
1 cup milk
1 teaspoon sea salt
2 tablespoons dried oregano
2 tablespoons ground flax seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1/4 cup sun dried tomatoes, finely chopped
1/4 cup Kalamata olives, pitted and finely chopped
1/4 cup almonds, roughly chopped
Directions:
Preheat oven to 350 F. Line an 8-inch square sheet with parchment paper. Combine oats, salt, herbs, spices and ground flax, then add milk and let it soak for 10 minutes. Mix in the remainder of the ingredients. Evenly pour the mixture into the sheet, and bake for 30 to 35 minutes. Let cool on a wire rack, then cut into bars. Store in the refrigerator for up to three days.
Recipe via Anja's Food for Thought
Time to prep: 15 minutes
Ingredients:
1-1/2 cups rolled oats
1 cup milk
1 teaspoon sea salt
2 tablespoons dried oregano
2 tablespoons ground flax seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1/4 cup sun dried tomatoes, finely chopped
1/4 cup Kalamata olives, pitted and finely chopped
1/4 cup almonds, roughly chopped
Directions:
Preheat oven to 350 F. Line an 8-inch square sheet with parchment paper. Combine oats, salt, herbs, spices and ground flax, then add milk and let it soak for 10 minutes. Mix in the remainder of the ingredients. Evenly pour the mixture into the sheet, and bake for 30 to 35 minutes. Let cool on a wire rack, then cut into bars. Store in the refrigerator for up to three days.
Recipe via Anja's Food for Thought
Though these look complicated, they can be prepped in 15 minutes or less (scout's honor). They're packed with superfoods, like buckwheat and chia seeds, but will satisfy your sweet tooth, thanks to dark chocolate and creamy almond butter.
Time to prep: 15 minutes
Ingredients:
1 cup raw buckwheat
1 cup roasted pistachios
1 cup unsweetened coconut flakes
1 cup sliced almonds
1/2 cup chia seeds
1/2 cup cocoa nibs
1/2 cup hemp seeds
1 cup + 1 heaping tablespoon creamy almond butter, divided
1 cup honey
1/2 cup coconut sugar
3 cups dark chocolate chips
Directions:
Grease a 9- by 13-inch baking dish with coconut oil. Combine the buckwheat, pistachios, coconut, almonds, chia seeds, cocoa nibs and hemp seeds. Add one cup of almond butter, honey and coconut sugar in a large saucepan, and heat over medium heat, stirring often, until smooth. Remove from heat and add the nut and seed mixture, stirring quickly. Press into the prepared pan.
Melt the chocolate chips with the remaining almond butter in the microwave. Stir every 30 seconds until smooth. Spread over the bars, and place in the fridge for one to two hours. Cut into bars.
Recipe via Half Baked Harvest
Time to prep: 15 minutes
Ingredients:
1 cup raw buckwheat
1 cup roasted pistachios
1 cup unsweetened coconut flakes
1 cup sliced almonds
1/2 cup chia seeds
1/2 cup cocoa nibs
1/2 cup hemp seeds
1 cup + 1 heaping tablespoon creamy almond butter, divided
1 cup honey
1/2 cup coconut sugar
3 cups dark chocolate chips
Directions:
Grease a 9- by 13-inch baking dish with coconut oil. Combine the buckwheat, pistachios, coconut, almonds, chia seeds, cocoa nibs and hemp seeds. Add one cup of almond butter, honey and coconut sugar in a large saucepan, and heat over medium heat, stirring often, until smooth. Remove from heat and add the nut and seed mixture, stirring quickly. Press into the prepared pan.
Melt the chocolate chips with the remaining almond butter in the microwave. Stir every 30 seconds until smooth. Spread over the bars, and place in the fridge for one to two hours. Cut into bars.
Recipe via Half Baked Harvest
The superstar ingredients in these bars are quinoa and pea protein. Together, they give each bar nine filling grams of protein. They're perfect if you're trying to cut back on sugar, or you're one of the lucky few who don't have a sweet tooth.
Time to prep: 5 minutes
Ingredients:
1/2 cup rolled oats
1/2 cup unflavored (plain) pea protein powder
1-1/2 cups cooked and cooled quinoa
1/4 cup chia seeds
1/3 cup roasted, salted pistachios, chopped
1/3 cup roasted, salted almonds, chopped
1/2 teaspoon fine sea salt
1 cup unsweetened almond milk
Directions:
Preheat oven to 350 F. Grease an 8-inch square pan with coconut oil. Add oats to a food processor until it creates a flour (alternately, you can buy oat flour). Add to a large bowl, then stir in the rest of the ingredients. Spread evenly in the pan, and bake for 25 to 30 minutes. Let the mixture cool in the pan before cutting it into bars. Store at room temperature for up to four days, or in the fridge for up to two weeks.
Recipe via Power Hungry
Time to prep: 5 minutes
Ingredients:
1/2 cup rolled oats
1/2 cup unflavored (plain) pea protein powder
1-1/2 cups cooked and cooled quinoa
1/4 cup chia seeds
1/3 cup roasted, salted pistachios, chopped
1/3 cup roasted, salted almonds, chopped
1/2 teaspoon fine sea salt
1 cup unsweetened almond milk
Directions:
Preheat oven to 350 F. Grease an 8-inch square pan with coconut oil. Add oats to a food processor until it creates a flour (alternately, you can buy oat flour). Add to a large bowl, then stir in the rest of the ingredients. Spread evenly in the pan, and bake for 25 to 30 minutes. Let the mixture cool in the pan before cutting it into bars. Store at room temperature for up to four days, or in the fridge for up to two weeks.
Recipe via Power Hungry
If you love Lara Bars, you'll gobble up these date-based, no-oven-required bars. Just keep in mind that dates, while nutritious, contain plenty of sugar -- so no, you shouldn't eat the entire pan, no matter how much you want to.
Time to prep: As long as it takes you to toss all the ingredients in a food processor
Ingredients:
2 cups pitted dates
3/4 cup raw cashews
1/4 cup nut butter
1/2 cup unsweetened shredded coconut
2 tablespoons cocoa powder
1 pinch salt
Directions:
Put all ingredients into a food processor, and blend until the mixture begins to ball up. Line a 9-inch square pan with parchment paper, and use your hands to press the mixture evenly into the bottom of the pan. Refrigerate for 30 minutes before slicing into bars, then store in the refrigerator in an airtight container.
Recipe via Super Healthy Kids
Time to prep: As long as it takes you to toss all the ingredients in a food processor
Ingredients:
2 cups pitted dates
3/4 cup raw cashews
1/4 cup nut butter
1/2 cup unsweetened shredded coconut
2 tablespoons cocoa powder
1 pinch salt
Directions:
Put all ingredients into a food processor, and blend until the mixture begins to ball up. Line a 9-inch square pan with parchment paper, and use your hands to press the mixture evenly into the bottom of the pan. Refrigerate for 30 minutes before slicing into bars, then store in the refrigerator in an airtight container.
Recipe via Super Healthy Kids
Though tiny, these energy-boosting balls pack a serious dose of protein, thanks to their blend of protein-rich almond butter and protein powder.
Time to prep: 15 minutes
Ingredients:
1/2 cup rolled oats
1/4 cup shredded coconut
2 tablespoons ground flaxseed
2 tablespoons vanilla protein powder
1-1/2 tablespoon hemp seeds
1/4 cup dried blueberries
1/4 cup natural almond butter
2-3 tablespooons agave nectar
1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine all dry ingredients. Add in the wet ingredients and stir until well combined. Use your hands to form the mixture into balls, and store in the fridge for one to two weeks.
Recipe via Chelsea's Healthy Kitchen
Time to prep: 15 minutes
Ingredients:
1/2 cup rolled oats
1/4 cup shredded coconut
2 tablespoons ground flaxseed
2 tablespoons vanilla protein powder
1-1/2 tablespoon hemp seeds
1/4 cup dried blueberries
1/4 cup natural almond butter
2-3 tablespooons agave nectar
1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine all dry ingredients. Add in the wet ingredients and stir until well combined. Use your hands to form the mixture into balls, and store in the fridge for one to two weeks.
Recipe via Chelsea's Healthy Kitchen