These no-bake almond oat bars are crammed full of delicious healthy oats, almonds, almond butter and honey. Easily portable, they’re a guaranteed energy boost just when you need it most.
These no-bake almond oat bars are EXACTLY the kind of snack you want to be taking with you when you’re about to conquer a mountain, like Scotland’s biggest mountain – Ben Nevis as we did!
Best of all they’re easy!
All it takes to make these no-bake almond oat bars are just those four ingredients and 10 minutes assembly. Then pop it in the fridge overnight and cut it into bars in the morning.
Your no-bake almond oat bars will fit perfectly into your hiking lunchbox.
Ideal too if you’re just looking for a quick pick me up snack during a non-hiking day though!
Can you imagine the vital instant energy boost from the natural sugars and then the slower release of constant energy from the carbs in the wholegrain oats really giving you that “lift” and then keeping you going, to reach that summit, just when you feel like you’re flagging a little?
Yep, been there? Well. It’s all here in these delicious no-bake almond oat bars. In fact, it’s pretty vital to make sure you are constantly keeping your energy levels “topped up” especially when you’re out hiking, because, did you know, on average climbing / Hillwalking Mountains like these, can burn 400 calories an hour?
So let’s get baking or rather in this case, not baking! 😉
- 250 g smooth sugar free almond butter
- 300 g smooth natural honey
- 225 g porridge oats
- 75 g flaked almonds
- Line the bottom and sides of an 8x8inch square baking tin with greaseproof / parchment paper.
- In a large saucepan over a gentle heat, place the almond butter and honey and stirring constantly, allow these to melt and infuse together. Remove from the heat.
- Stir in the oats and almonds and combine the mixture well together.
- Put the combined sticky mixture into the lined baking tin and flatten it out all over by pressing down with the tips of your fingers making sure the bottom of the tin is evenly lined.
- Place the baking tin into the fridge overnight.
- In the morning, remove from the fridge, lift out the hardened slab using the greaseproof paper onto a cutting board, and cut into 8 bars.
- Store in a fridge in an airtight container to keep as fresh as possible until time to eat.
The bars are quite sticky so you might want to keep a piece of greaseproof paper/ parchment paper underneath them as I do.
Lynne and I always have some kind of home-made oat or energy bar with us whilst out hillwalking. That’s just sensible to do that. Oh, and obviously the waterproofs too! 😐
Right, well, as I promised you folks in the quinoa kale almond salad post here’s a couple of pictures from the archives of previous climbing attempts of Ben Nevis.
Of course if you can’t wait to see our actual pictures next week, you could always check out some of our more recent hillwalking adventures in the hillwalking archives.
So, we’re off on Friday and back on Monday. Folks, until next week, have yourself a great weekend, and remember you’ve still time to enter the TinaTio oven gauntlets giveaway! 🙂
I’ll leave you, as usual, as its Thursday, with the link up chez Ms Spoons at Running with Spoons and no shortage there of excellent blog reading!
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