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Trippin’ Oatmeal Bars

I call these Trippin’ Oatmeal Bars because they’re so packed. Plus, you can take them anywhere. These fruit and nut filled bars are like a meal in your pocket, and your kids will love them. Enjoy!

trippin oatmeal bars

 

What You Need To Make Trippin’ Oatmeal Bars:

  • 2 cups of oats (not instant, not steel cut)
  • 3/4 cup wheat germ
  • 1/2 cup raw sunflower seeds
  • 1 cup chopped mixed nuts (I like pecans, pistachios, and hazelnuts)
  • 1/2 cup honey (local if you can get it)
  • 1/2 cup packed brown sugar (I love dark!)
  • 1/2 stick of unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon chili powder (delicious with dark chocolate and mango)
  • 1 cup ‘mix-ins’ (fruit, chocolate, etc. I love dark chocolate chips, dried cranberries, cherries, and mango)

Trippin Oatmeal Bars

How To Make Trippin’ Oatmeal Bars:

Preheat your oven to 400 degrees. In a baking dish, mix oats, wheat germ, sunflower seeds, and nuts. Bake for 10-15 minutes, stirring every few minutes for even toasting. At the same time, line a separate baking dish (no bigger than 11 x 13) with parchment paper, making sure to cover all sides. Remove the oat mixture from the oven (you won’t need the oven again). In a saucepan, bring the honey, brown sugar, butter, salt, cinnamon, vanilla, and chili powder (if used) to a simmer, stirring constantly. Turn off the heat and immediately transfer ALL ingredients into a large bowl and combine until thoroughly coated. Transfer this mixture to your lined baking dish and press until firm, then cover with parchment paper. After at least three hours of cooling (though I prefer overnight in a refrigerator), flip onto a cutting board and remove all parchment paper. Cut into bars, and enjoy!

Pro Tip: These can be refrigerated and stored in a dry container for up to a week. I usually wrap mine in parchment paper (like a present) and affix a piece of washi tape to keep everything in place. These also make delicious and adorable gifts and the ingredients are interchangeable, so there really are a million ways to make these amazing Trippin’ Oatmeal Bars!

Trippin' Oatmeal Bars

Yield: 8 servings

I call these Trippin' Oatmeal Bars because they're so packed. Plus, you can take them anywhere. These fruit and nut filled bars are like a meal in your pocket, plus, kids love them. Enjoy!

Ingredients

  • 2 cups of oats (not instant, not steel cut)
  • 3/4 cup wheat germ
  • 1/2 cup raw sunflower seeds
  • 1 cup chopped mixed nuts (I like pecans, pistachios, and hazelnuts)
  • 1/2 cup honey (local if you can get it)
  • 1/2 cup packed brown sugar (I love dark!)
  • 1/2 stick of unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon chili powder (delicious with the dark chocolate and mango)
  • 1 cup 'mix-ins' (fruit, chocolate, etc. I love dark chocolate chips, dried cranberries, cherries, and mango)

Instructions

  1. Preheat your oven to 400 degrees. In a baking dish, mix oats, wheat germ, sunflower seeds, and nuts. Bake for 10-15 minutes, stirring every few minutes for even toasting. At the same time, line a separate baking dish (no bigger than 11 x 13) with parchment paper, making sure to cover all sides. Remove the oat mixture from the oven (you won't need the oven again). In a saucepan, bring the honey, brown sugar, butter, salt, cinnamon, vanilla, and chili powder (if used) to a simmer, stirring constantly. Turn off the heat and immediately transfer ALL ingredients into a large bowl and combine until thoroughly coated. Transfer this mixture to your lined baking dish and press until firm, then cover with parchment paper. After at least three hours of cooling (though I prefer overnight in a refrigerator), flip onto a cutting board and remove all parchment paper. Cut into bars, and enjoy!

 

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