I fell in love in a whole new way yesterday. Finally, after what seems like forever, I met my friend Jess’ baby (one of three new babies in my life!) He smelled fantastic, he was super soft, and absolutely adorable.
Our visit was short – I had to get to my sister in law’s house and my Momma friend had some errands to run but it was incredible getting to meet the guy. I didn’t want to put the baby down!
During the rest of this past weekend I managed to get in a ton of girl time. I stayed at my bestie’s house and while I was visiting she hosted a birthday party where I got to see a few other of my favorite people. Paul is handing in his PhD in a week so I figured it would be best to leave him to do writing at home while I galavant around with my girls on the weekends.
And speaking of weekends, I made these bars for easy grab and go hiking snacks while the weather is still nice. Whether I need a post-workout lift or plan on hitting the hiking trails, these bars are perfect! They are packed with protein and tons of energy boosting ingredients.
Plus, peanut butter and honey together are my everything.
Unlike my no-bake traditional granola bar recipe, which includes dates, these bars are a beast of their own. The chocolate melts into a warmed peanut butter and honey mixture creating a chewy, fudgy effect that is insane. Also, these are softer in texture than a traditional granola bar, thus the title “trail mix bar“…it seemed appropriate.
There is so much stuff in these:
#All the nuts
And the best part? You can totally play around with the ingredients listed to use what you like or have on hand at home. Just use the ratios of “stuff” the same and you’re golden. xoxo
- 1 1/2 cups rolled oats
- 2/3 cup whole almonds
- 1/3 cup whole cashews
- 1/3 cup raw pecan halves
- 1/3 cup ground flax
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup dried cranberries
- 1/4 cup shelled pistachios
- 1/4 cup sunflower seeds
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup honey
- 1 cup creamy peanut butter
- Preheat oven to 350 degrees F.
- Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, add them to a large mixing bowl and set aside.
- Line an 8 x 8-inch baking pan with parchment paper.
- In a food processor, pulverize the almonds, cashews and pecans for about 10 seconds, turning them into medium sized pieces, leaving some large chunks in tact. Add the nuts to the bowl with oats and then add in the ground flax, chocolate chips, dried cranberries, shelled pistachios, sunflower seeds, cinnamon and salt. Mix thoroughly. Set aside.
- Melt the honey and peanut butter over medium heat and once melted pour over the dry ingredients (your chocolate might melt a bit - this is OK). Stir everything together and make sure everything is well mixed.
- Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
- Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
- Remove and cut into 12-16 bars, depending on how big you want them.
- Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.