Nuts are our ingredient of the season. If you’re as excited as we are with this selection, you can get a head start with some of our past nut recipes, which we’ve added to the archive.
We end up eating a lot of snack bars in our house, most often packing them for hikes and days out, but also as a little treat at the moment when you realize that there’s too many hours between now and the next meal. I’ve never made a homemade snack or granola bar before, but have wanted to try for a long time because of the opportunity to personalize the ingredients. When I saw today’s recipe on Food52, I was excited to try it, partially because it’s simple enough, that it’s the perfect base for experimentation. Lo and behold, just six short months later I’ve finally put a batch together! We’ve been snacking on these all week, and I’ve quickly decided that this recipe is a keeper. Even little Alex, with his mouth full of teeth has no trouble eating these and always requests another.
This couldn’t be a better first recipe for our nuts category, since it’s packed with walnuts, almonds, nut butters, coconut, and pumpkin & sunflower seeds (we’re being liberal with our nut category!). Consider this nut & fruit selection below a suggestion and feel free to swap in your favorites and/or change the ratios to your liking. Of the few changes I made to the original recipe, I was most excited about my decision to add a touch of spice with the Baharat spice mix, which adds a bit of complexity and depth to the nutty flavors. I’ve included a link to our previous post with the Baharat blend if you want to try it, but using it is not necessary. You can completely leave out the spices or modify them to your liking ~ adding a pinch of whatever spice you like!
- 1 1/2 cups quick oats
- 3/4 cup roasted almonds
- 1/3 cup walnuts
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 cup coarsely chopped dried cherries
- 1/2 cup shredded coconut
- 1/3 cup ground flax seeds
- 1/3 cup honey
- 3/4 cup almond butter
- 1/4 cup peanut butter
- 1/4 cup unsweetened apple sauce
- 1/2 tsp Baharat spice mix
- Pinch of salt
- Line a baking dish with parchment or wax paper.
- Mix the dry ingredients in a bowl. Add the wet ingredients and stir until everything is well blended.
- Dump the mixture into a backing dish and press down to flatten.
- Freeze the mixture overnight, then cut into bars, and store in an airtight container with wax paper between layers in either in the freezer (my preference) or the fridge.
The original recipe recommended keeping the finished bars in the fridge, but we first sampled them straight from the freezer (when I was cutting them), and we really liked how firm they were then as opposed to their softer texture after we moved them to the fridge; in the end we decided to keep them frozen. And really, that would be my one complaint with a recipe like this ~ that the bars have a tendency to crumble and fall apart if they get too warm. As a result, I’m still on the hunt for a homemade bar that’s just like this one except with a sturdier disposition for taking on hikes. If you have any recommendations, send them our way!