• Melissa Mathes

OAT NUT BUTTER SNACK BARS




  • 4 cups rolled oats (for better digestion, you can soak and dehydrate first)

  • 1 cup organic nut butter of choice

  • 1/2 cup raw honey

  • 1/2 cup coconut oil (can be solid or slightly melted)

  • 1/2 cup raisins

  • 1/2 cup shredded coconut

  • 1 teaspoon cinnamon


Place oats in food processor until chopped up a bit (how much is flexible — do what you like). Add additional ingredients. Process until well-blended. Pour the mix into dish of choice. This recipe fits well in an 8″x8″ baking dish, but any other dish or pan will do.

Place a sheet of parchment paper over the mix and flatten the mix atop the parchment paper. Place in refrigerator for several hours until the ingredients have hardened. Slice into bar sizes of your choice. Package separately, ready to take with you. Or, leave in refrigerator and take directly out of the pan for snacking. Keep cold for as long as possible. When they start to heat up, some of the oils may begin to melt and cause the bars to crumble. I tote these in an insulated bag with an ice pack.

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