- 1 cup pitted dates, soaked in boiling water and a dash of lemon juice *Check the label as some have added oils
- 1/4 cup honey
- 1/4 cup natural peanut butter or almond butter
- 1 cup raw almonds, loosely chopped
- 1 1/2 cups rolled oats
- Rind of one range, grated
- 1 teaspoon vanilla essence
- ½ teaspoon of cinnamon
- Optional – dried fruit, seeds, dark chocolate, other nuts, seeds, coconut
- Preheat oven to 180 degrees.
- Remove excess water from dates then puree in a food processor.
- Toast your oats at 180 degrees for 15-20 minutes or until slightly golden brown. Can leave raw if preferred.
- Place oats, almonds and optional ingredients in a large bowl and set aside.
- Warm honey, vanilla and peanut butter in a small saucepan over low heat. Stirring constantly.
- Remove and stir in date puree, cinnamon and orange rind then fold into oat mixture.
- Once thoroughly mixed, transfer to a lined 8×8 dish or other small oven dish.
- Press down until uniformly flattened.
- Bake in oven for 25 minutes or until golden brown.
- Remove bars from pan and chop into 16 – 20 even bars. Store in an airtight container or in the freezer.
Makes ~16 bars
Note: If using as a substitute for commercial muesli bars for a training snack i recommending replacing the almonds with puffed rice to boost carbs while reducing the fat and protein content. They will still be higher in fibre than some commercial bars so it pays to test how well you tolerate them in training first.