Now that the weather is getting warmer and we’re looking forward to summer and spending more time outside, here’s a easy and healthy snack you can take with you on your next hike. The beauty of this recipe is that you can substitute any dried fruit you like, and can also add various ingredients such as flax seed or additional nuts or seeds if desired. If you’re allergic to peanut butter, you can substitute almond or sunflower seed butter instead. The protein hit from the peanut butter, oats and eggs should help keep you going for hours! Not only are these good while you’re on the trail, but they’re also a nice reward after a good hike!
Diff: Easy Prep: 15 min. Cook: 20-23 min.
½ c. whole wheat flour
1-2 T. flax seed if desired (can be ground)
1 t. ground cinnamon
½ t. baking soda
1/8 t. kosher or sea salt
2 t. pure vanilla extract
½ c. packed brown sugar
1 large egg
2 large egg whites or equivalent
1 c. dried cranberries or sweet dried cherries
½ c. coarsely chopped nuts (walnuts, pecans, almonds, etc.)
1/4 c. sunflower seeds
½ – ¾ c. chocolate chips
½ c. smooth or chuncky peanut butter
2 T. extra virgin olive oil
½ c. organic honey
2 c. old fashioned rolled oats
Preheat oven to 350 F. Coat a 9 X 13 pan with olive oil.
- Whisk flour, cinnamon, baking soda and salt in a medium bowl.
Beat peanut butter, brown sugar, and honey in a large bowl until blended.
Blend egg and egg whites with fork in a small bowl, then add to peanut butter mixture along with oil and vanilla. Beat until smooth.
Add flour mixture and mix with spatula. Mix in oats, cranberries/cherries, choice of nuts and chocolate chips.
Scrape batter into prepared baking dish. Use spatula to even out.
- Bake until lightly brown and firm to touch, 2-23 minutes. Let cool completely before cutting.
Enjoy! This is wonderful served with fruit and a glass of cold milk.
Hope all of you will be able to enjoy some time in the great outdoors this week. Wishing all of you God’s blessings, happy hiking, good health and good eating!