Words and Photos by Lottie Bildirici

Recipe:

Note: you can use whatever nuts and seeds you like in the recipe. Be sure to use the same measurements.

Wet ingredients:

  • 5-6 medium size bananas
  • 1/4 cup coconut oil
  • 1/4 cup almond butter (any nut butter works)
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 3 cups old fashion oats
  • 1 cup pumpkin seeds
  • 1 cup chopped up dried fruit (apricots, figs, dried cherries)
  • 1/2 cup sliced/slivered almonds
  • 1/2 cup raisins
  • 1/4 cup chia seeds or ground flaxseeds
  • 1 teaspoon cinnamon
  • A dash of sea salt
  1. In a food processor or blender combine all wet ingredients process until smooth.
  2. In a large mixing bowl combine all dry ingredients and mix.
  3. Add wet mixture into dry mixture and evenly coat everything.
  4. Line a pyrex with parchment paper and spray with non-stick spray.
  5. In your lined pyrex add mixture and spread out till it’s about 1 inch thick. If your pyrex is small you may need to use two. If its too large just don’t fill it all the way.
  6. Bake in the oven for 20-25 minutes at 350 degrees till golden brown
  7. Let cool for at least an hour or refrigerate and then cut into bars. You can cut them however large you want. I did small narrow bars for a total of 27 bars. I like making big batches because they can be stored in the freezer and you will always have a homemade treat to take on a ride or snack on.
  8. To preserve freshness store in the freezer. They will last in the refrigerator for up to 3 days
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