The beautiful thing about these bars is their versatility. You can customize them to your own tastes or needs. Add other fruits (cranberries, apricots, figs, etc.) or seeds (pumpkin, sunflower, chia). Or you could even use almond butter in place of or in addition to any of the ingredients.
On top of that, they freeze great. You can make a bunch and have breakfast ready all week long, or a delicious and nutritious snack while you’re traveling. Giddy up!
3 Cups gluten free rolled oats (Bob’s Red Mill and Arrowhead Mills are our favorites)
1 Cup shredded coconut, unsweetened
2 Cups raisins
1/2 Cup protein powder (rice, pea, or another high quality protein blend) like Sunwarrior)
1/4 tsp sea salt
1/4 Cup sliced or slivered almonds
3/4 Cup honey
1/4 Cup coconut oil
1/2 Cup unsweetened almond milk
Olive or coconut oil to grease pan
Preheat oven to 350 and grease a 9×13 pan with olive or coconut oil
In a medium bowl combine dry ingredients, then coat with honey and coconut oil.
Stir in milk.
Place mixture in greases pan and press to form.
Place in oven and bake 25 to 30 minutes.
Remove from oven, slightly cool then cut into squares.
Put back in oven and cook another 8-10 minutes, until top is golden brown.