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 REAL mountain.
LIKE Scotland’s biggest mountain – Ben Nevis, as we did!
Best of all they’re easy to make.
All it takes to make these amazing no-bake bars are just four ingredients and 10 minutes assembly.
Then pop into the fridge overnight and cut into bars in the morning.
Your 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!
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 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.
Did you know, for example that on average climbing / Hillwalking Mountains can burn at least 400 calories an hour?
Lynne and I always have some kind of home-made oat or energy bars with us whilst out hillwalking.
That’s just sensible to do that. Oh, and obviously the waterproofs too! 😐
- 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.
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.
So, we’re off on Friday and back on Monday.
Folks, until next week, have yourself a great weekend.
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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