If you’re like me, a camping trip is as on-the-go as it gets.  Nothing beats a stove-top hot meal after a long day of hiking//biking//fishing//swimming.  But on the road, time is of the essence.  This recipe is for one of my favorite get-full/high-energy snacks to fuel the adventurous day ahead.


The protein bars are packed with:

  •  1  3/4  cups Old Fashioned Rolled Oats
  •  1 packed cup Medjool Dates (Pitted)
  •  3 /4 cup Puffed Aramanth
  •  1/4 cup Peanuts
  •  1/4 cup Honey
  •  1/4 cup Peanut butter

For Nut Butter Mixture:

  • 1/4 cup Pecans
  • 1/4  cup Sunflower Seeds
  • 2/3 cup slivered almonds
  •   I tablespoon Virgin Coconut Oil

Begin by baking the oats on the middle rack in the oven, until they are a light golden brown (About 15-20 minutes at 350 Degrees) Allow them to cool for about 20 minutes.

Meanwhile, Pit your dates, or Place your pre-pitted dates in the food processor. Run, and then pulse until your dates for a ball.  Scrape off as much of the paste as you can with a spatula.  Set aside in a bowl.

Measure out  1/4 cup Pecans.. 1/4  cup Sunflower Seeds .. 1/4 cup Peanuts.

Blend in the food processor until the mixture  becomes a grainy-paste.  Add drops of coconut oil as needed and pulse to create a dense creamy mixture.  Set mixture aside.

Measure out 1/4 cup natural peanut butter, and 1/4 cup honey (I used an organic creamed honey)  Place the peanut butter in a pan over very low heat for 2 minutes and add in your honey.  Give a thorough stir, and remove from heat.

Place in a large bowl, your oats, once they have cooled (for about 20 minutes)  almonds, and puffed aramanth.  Keep an extra portion of peanuts on hand, and add if the mixture is too thin.

To your dry ingredients, Add your nut butter mixture, blended dates, & peanut butter/honey mixture.

Knead together all of your ingredients and place on a parchment paper-lined baking sheet. Flatten the mixture with the palms of your hands– be sure to get the mixture to the edges of the sheet, and spread to an even consistency (about 1/2 inch thick)

Slice your bars into hearty portions, these bars can serve as a meal-replacements– perfect for a day hike when you need to bring dinner in your backpack.

I cut mine into 2×4 inch slabs, Wrapped them in the parchment paper- with a layer in between.  Mon Chaton and I ate these ones the road, as a quick breakfast before we spent hours antiquing…for lunch during a 20 mi. bike ride through the forests of the north & even for dessert after a full day of hiking the hills of PA’s mountainside.  Hope you enjoy the bars, and your summer adventures feeling full!