Recipe Courtesy of Gavin Pritchard, RD, CSSD, CD-N, CDE of Stamford Hospital
Yield: 20 Bars
Serving Size: 1 Bar
|2 Cups||Old fashioned rolled oars|
|1 Cup||Unsweetened shredded coconut|
|1/2 Cup||Whole raw almonds|
|1/2 Cup||Whole raw cashews|
|1/2 Cup||Shelled raw sunflower seeds|
|1/2 Cup||Chopped dates or raisins|
|1 1/2 Cups||Tahini or all-natural peanut butter|
|1 Tsp||Pure Vanilla extract|
1. Preheat oven to 350F. Generously coat a 10"x15" baking sheet with cooking spray.
2. In a large bowl, combine the oats, coconut, almonds, cashews, sunflower seeds, and dried fruit.
3. Combine the tahini or peanut butter and honey in a microwaveable bowl and heat on high for 1 minute. Add the vanilla extract and mix well. Add to the oat mixture. Stir until well combined.
4. Pour the mixture onto the prepared baking sheet and, with wet hands, pay into a rectangle about 1" high. The rectangle will be about 10"x12". Bake for 15 minutes, or until the edges of the bars turn golden brown. Do not overbake. The bars will still feel tacky in the center but will firm up as they cool.
Nutrition (per bar)"
12g total fat
3g saturated fat
Caution: product contains nuts