Snack bars are easy to store and quick to eat. This recipe is one of my go-to travel favorites. These bars are easy to pack for everyday snacks or a much longer adventure. Get creative with the recipe—try different fruits or nuts.
- 3 tablespoons cashew butter (or any nut butter you prefer)
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon salt
- 4 tablespoons brown sugar
- 1½ cups old-fashioned gluten-free oatmeal
- ½ cup dried coconut
- ½ cup dried blueberries
- ½ cup crushed walnuts
- 2 eggs
- 1½ cups crisp rice cereal
Preheat oven to 350° F. In one bowl, mix cashew butter and honey, then heat in microwave for a few seconds to loosen. After the mixture cools, add vanilla, salt and brown sugar, mix well and put aside.
In a larger bowl, mix oatmeal, coconut, dried berries and crushed walnuts. Crack eggs into bowl with cashew butter and mix well. Add this wet mix to the dry bowl and continue mixing. Finally, add the rice cereal to the mix and combine everything together.
Press mixture into a well-greased square baking dish and cook until golden brown, about 15 minutes. Allow to cool and cut into bars.
Nutrition Analysis: 400 calories, 13 g fat, 35 mg chol, 300 mg sodium, 62 g carbs, 6 g fiber, 16 g sugar, 11 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.