bars to go

Wednesday, February 18, 2015

So, last week, Steve and I took a little trip to San Francisco.  We spent an awesome night in the city and then headed north.  Wineries along the Anderson Valley were visited and we ended up in a special spot; Elk, California.  We had stumbled upon this gorgeous community a couple of years ago and couldn't wait to get back.  
I swear it is Heaven.  Heaven on Earth.  
When traveling I alway fill my bag (although, not as much as my sister does) with snacks.  Usually nuts, bars and various trail mixes.  (I love taking a trip with my sister.  Hello, cheese.  Hello, crackers.)
This time, I decided to play around with a recipe and make bars to take on our trip.

Wrapped individually, they are perfect to throw in your bag.  I've been keeping a few in my knitting bag for when I'm out.   They aren't as good as the cookies I've been baking but these taste like a little bit of delicious goodness.  My cookie monsters seemed to think they were alright.  And the man on the trip with me loved them.  So, there ya go!  

Bars to go:
2 cups oats
1 cup nuts (I used 1/4 c walnuts, 1/4 c sunflower seeds, 1/4 c blanched almonds, 1/4 c pumpkin seeds)
3/4 cup natural peanut butter
1/4 cup honey
1/2 cup maple syrup
1/4 tsp salt
2 Tbsp chia seeds
1/2 cup unsweetened shredded coconut
1/4 cup chocolate chips
Mix all ingredients in a food processor fitted with the mixing paddle.  Line 9 x 9 backing dish with parchment paper.  Spread mix evenly in pan.  Bake 350˚ for 25 minutes.  Let cool and cut into desired size bars.  
Wrap and go!

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  1. Sounds yummy, thanks for sharing. Love the wrapping too, such a nice touch.

  2. those look great! I love the idea of making your own snack bars, and the packaging is way more earth-friendly, it looks. :)

  3. That is a smart idea. I believe you picked a great week to pass through my city.

  4. Loved how you wrapped them! Glad you had fun and you sound so so happy!

  5. Thumbs up from this vantage point. :)

  6. Anderson Valley?!?!?! I love it there! My old stomping grounds. Did you go to Annapolis Winery?

  7. They look so yummy! And love how you wrapped them - so so cute! Washi tape forever <3

  8. Read this post this morning--had my own batch made by noon. YUMM! Even with my little tweaks to make them nut free (only used pumpkin and sunflower seeds) and "Sun Butter" (sunflower seed butter) they are delicious!! Thanks for yet another recipe!
    ~Kathy M. B.

  9. P.S. I had to hustle them into the pan and into the oven because eating it raw was ~totally~ a possibility.

  10. I made these but used Almond Butter (because that's what I had). I can't stop eating them! They are fantastic! Thanks for sharing the recipe