I am amazed at the plethora of granola, protein or snack bars in the health food stores. How does one decide? I about go blind trying to read the ingredient list and I don’t have to squint far to read things that really aren’t healthy for us. I am not a huge fan of power bars, but there are times when I am on the go that I like to grab something to put in my purse to sustain me.
The base of the recipe is oatmeal, quinoa flakes, ground flax seed, chopped pistachios and dried cherries. I use these quinoa flakes in my granola as well as sneaking some in our muffins.
In a small sauce pan mix 1/2 c. peanut or almond butter, (I used a mixture), 1/3 c. honey or brown rice syrup, (I used a mixture), 1 T. walnut oil, 1 t. salt and 2 t. vanilla. Stir over medium heat until melted.
Stir into oatmeal mixture until just blended.
Spray bottom of 8×8 pan. Place a piece of parchment paper over pan and tuck into corners.
Spray top of parchment paper and spoon oatmeal mixture into pan. Bake at 325 for 20 minutes or until edges are brown and starting to pull away from pan. Remove from oven and cool. Lift out of pan and place on cutting board. With a serrated knife cut into individual bars.
Oatmeal Pistachio Power Bars
1 T. walnut oil (or oil of choice)
3/4 c. oatmeal
1/4 c. quinoa flakes
1/4 c. ground flax seeds
1/4 c. coarsely chopped pistachios
1/2 c. peanut or almond butter
1/3 c. honey or brown rice syrup
1 t. salt
1 T. vanilla
1/2 c. chopped dried Bing cherries (or dried fruit of choice)
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan. Bake in 325 degree oven until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into pieces using a serrated knife. I had plans of freezing them, but decided to take them to our Perspectives class…kinda sad there weren’t any left to bring home. 
