These are like a healthier, chewy oatmeal raisin cookie. I’d like to say I prepped a bunch to eat throughout the week as a grab-and-go post-workout snack but the first time I made them … Joe and I ate the entire batch in an evening. They’re that tasty.
These are vegan and if you use gluten-free oats, also gluten-free.
- 2 cups rolled oats
- ¼ cup almond butter*
- ¼ cup maple syrup
- ½ cup raisins, separated in half
- 10 pitted dates**
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of sea salt
- ¼ cup crushed dry roasted almonds (optional)***
- Put the oats in a food processor and combine for about 15 seconds until a rough flour consistency.
- Add in the dates, 1/4 cup raisins, almond butter, maple syrup, cinnamon, vanilla and pinch of sea salt. Run the processor until fully combined into a big ball of dough (in my processor this took about 1 minute.
- Remove your dough and knead the remaining 1/4 cup of raisins into it.
- Press dough evenly into a small baking pan lined with parchment paper (mine is 6" x 6").
- OPTIONAL: Press crushed almonds on top firmly so that they sink into the mixture.
- Cover pan and refrigerate for 30 minutes. Remove and use a knife to cut the mixture into bars. Separate and enjoy!
*I recommend using runny almond butter so that the texture isn't too dry. **Dates should be sticky and mooshy. If they're dry, soak in water until soft. ***These are delicious with or without the almonds on top. It was an awesome added crunch when I used them, but I think the bars are equally yummy without the almonds. STORING: I like to store these in the refrigerator in a tupperware container with small pieces of parchment paper in between the bars so that they don't stick together.