I’m always looking for good real-food to eat on the run that doesn’t require a special trip to the store or a major investment. I usually have most of the ingredients for these bars around the house; and the recipe is flexible, so you can just throw in whatever you have on hand at the moment. These bars will stick to your ribs and provide both quick and long-lasting energy. I don’t remember where I first came across this recipe, but I’ve changed it to my preferences over time, so at this point I’ll just claim it.
This is a good recipe for those of you, like me, who despise following recipes in the first place. Use this as a guideline for measurements, but substitute like crazy if so inspired!
Combine the dry ingredients:
2 cups rolled oats
1 cup unsweetened coconut
1/2 each of:
dates/raisins/dried cranberries and/or chocolate chips
raw almonds (whole or chopped)
cashews or whatever other nuts you like
I like to add cinnamon too.
In a separate bowl, mix the wet ingredients:
1 1/2 cups tahini, natural peanut butter, or almond butter
1 cup honey or agave nectar
1 tsp. vanilla
Microwave this mixture for 1 minute.
Combine the wet and dry ingredients. Glop the mixture onto a greased baking sheet and shape it into something resembling a rectangle in your desired thickness; about 1-inch thick works well.
The nice thing about these bars is that you don’t have to bake them; however, if you want a firmer or drier texture, bake them at 350 for about 15 minutes, until just browning around the edges. They will be crumbly if you let them go too long. If you are a habitual incinerator like myself (I set off the smoke alarm at least once a week), just stick to not baking them.
Cut into small bars, or, if it strikes your fancy, gigantic ones.
Enjoy on your next long run; put in your kids lunches; baggie and freeze to stockpile for your next race; place in a tin as a Christmas present for your favorite runner, etc.