These are simple, scrumptious and pack a wonderful nutrient punch. I’m always looking for that balance of sweet without added sugar, and a snack that both myself and my kids can enjoy! These are gluten free, and are sweetened with dates and some honey–(or can use agave if you want them to be vegan)…and the dates and oats provide a perfect hearty yet soft texture. You can bake the oats (optional) but the bars are no bake which also makes them a win in my camp. I made a double batch this weekend and it will hopefully last us through the week–for breakfasts for the school girls, snacking moments before workouts for me, and on-the-go snacking for my toddler. Wins all around, right?
So, about this superfood…Maca. It’s something that’s come into my kitchen (and awareness) only recently, and I love it for postpartum health, because it’s known to balance hormones, especially estrogen, and provide energy, vitality and clear-headedness. All things that mommas need, right?
Here’s a cool article about it if you’re new to the Maca trend.
The dates are another wonderful food for promoting a balanced and positive mood, and the oats are known for balancing and promoting healthy lactation.
Here’s the recipe! When you make these, comment below what you think of them, and where you ate them–ie, everywhere!:)
- 1 heaping cup packed dates, pitted (deglet noor or medjool)
- 1/4 cup maple syrup or agave nectar (or honey if not vegan)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 1/2 cups rolled oats (gluten-free for GF eaters)
- 1 heaping tablespoon Maca powder
- 2 scoops chocolate Shaklee life shake (vegan).
- optional additions: coconut flakes, chopped almonds, chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. You can add water to dates if you’re having trouble getting them to blend/process well.
- Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
- Place oats, protein, maca and dates in a large mixing bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
- Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
- Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days.
Cheers! I dare you to have just one…
…no guilt snacking since they are so darn good for you. #intuitiveeating
Adapted from this recipe over at Minimalist Baker; doesn’t include the Maca or Life shake.