It’s a gorgeous day here – blue skies, breezy, warm but not hot, and no humidity. I’ve gone for a bike ride, bought strawberries at the farmers market, picked up my books from the library, walked about, and now I’m blogging and eating maca chocolate. In other words, utter perfection. Let all summer days be like this, says I!
I’m almost finished my program at the Canadian School for Natural Nutrition, and admittedly that’s why you haven’t seen many blog posts in recent months. But this beautiful day just sang to me and said, Emily, steal away a few moments and write something on the blog. So here I am.
This part of July is where summer really kicks into a higher gear. The farmers’ market is starting to show its colours – spring rhubarb is still available, but the strawberries are there, and soon I’ll see peaches, tomatoes, corn, and zucchinis overflowing on the tables. My own little farm here (I use the term ‘farm’ extremely loosely) has thus far produced 2 blueberries, 4 raspberries, and some purple podded peas. A tiny harvest, but a satisfying one. I can see the raspberries slowly turning from that light pinkish colour to the deeper red, so soon I’ll return to that glorious time when there are raspberries to eat every day when I come home from work.
It’s a nice time to be alive, isn’t it?
To keep your energy up through the biking, walking, jam-making, hammock-reading, blueberry-picking, running, mowing, weeding, harvesting, swimming, kombucha-drinking, or whatever you have on the go this summer, whip up some of these energy bars (finally, I’m getting to the recipe!). They’re simple, offer protein, fibre, and healthy fat, and you can make them either as energy balls/bites or just press them into the pan and make granola bars. They’re best right from the fridge (structural integrity relies on the coldness of the coconut oil), but if you don’t mind eating them more as a melted crumble, tote them to the beach! Why not?
And of course, they require no oven, so the only breeze and warmth you feel will be that of the summer sun, wafting through your open windows.
No-Bake Muesli Energy Bars with Almond Butter
Recipe Notes: option for gluten-free (use gluten-free oats), option for plant-based (maple syrup instead of honey), dairy-free, egg-free, wheat-free
- 1 and 1/2 cups muesli (basically oats with a bit of dried fruit added – plain rolled oats are fine too)
- 1/2 shredded coconut
- 1/2 cup sunflower seeds or pumpkin seeds
- 1/4 cup dried cranberries or raisins
- 1/2 cup dark chocolate chips
- 3 tablespoons raw honey or maple syrup
- 1/4 coconut oil
- 1/4 cup almond butter
- 1/4 teaspoon sea salt or himalayan pink salt
- 1 teaspoon vanilla extract
- optional: sprinkle of ground cinnamon
- Whirl the muesli, coconut, seeds of choice, chocolate chips, and dried fruit of choice in your food processor until you’ve turned it into very small bits, or almost flour. The dried fruit will remain in larger pieces – this is totally fine. The chocolate might also stay in bigger chunks – also totally fine, and in fact, quite delicious.
- Dump this mix into a large bowl.
- In a small sauce pan and over very low heat, gently whisk together almond butter, raw honey, coconut oil, pink salt, and vanilla extract until smooth and a bit pourable.
- Pour over the dry mix and stir until all dry parts are well coated and mixture holds its shape when squeezed into a ball. If it seems dry, consider adding a few additional tablespoons of almond butter and/or maple syrup, depending on your taste preferences.
- Roll into balls or press into an 8×8 pan and store in an airtight container in the fridge. For best shape, eat right from the fridge or keep cool.
© Emily Joldersma, RHN, Eat Well, Live Vibrantly
2 responses to “No-Bake Muesli Energy Bars with Almond Butter”
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