Oatmeal Raisin Energy Bars

Meet my new favorite snack.  I know I've posted a few too many Larabar knock-off recipes lately but this one is too good not to share.  Definitely ranks #1.  Easy to grab when you're on the go and a great pre-run snack to fuel you up without weighing you down.  

I love the flavor and texture of the toasted oats and almonds.  Molly tried them and said they tasted like peanut butter and jelly.  So perhaps I should call these PB&J Bars?  Anyways, I tried to make these with various nut butters and raisins.  The verdict?  Golden raisins win and the natural, salted peanut butter is key.  

Oatmeal Raisin Energy Bars
Yields:  12 servings
Source:  Foodie with Family

Ingredients
1 cup pitted medjool dates
1 cup golden raisins
1 tablespoon peanut butter (natural, creamy, salted)
3/4 cups roasted almonds
1/3 cup rolled oats (**toasted)
1/2 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt (more to taste if you use unsalted peanut butter)

Directions
Toast the oats by placing oats in a skillet.  Place the pan over medium-high heat on the stovetop stirring occasionally until they small nutty and are golden brown in color.  Pour into a small bowl and allow to cool.


Line a 8-inch x 8-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.

Add the almonds and oats to the bowl of a food processor fitted with a metal blade. Fix the lid in place and pulse until the mixture inside resembles fresh bread crumbs.

Add in the cinnamon and salt and pulse a couple of times to combine. Pour this into a large mixing bowl.

Add dates, raisins and vanilla extract and process until a paste forms and clumps together in the workbowl. Open the food processor and add in the nut butter and the ground nuts and oats. Replace the lid and process until evenly combined. Scrape into the prepared pan.

When all of the ingredients have been processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.

Refrigerate for at least 2 hours before moving onto the slicing.  Use the excess parchment paper to transfer the bars from the pan to a large cutting board.

Cut into desired size and store in the refrigerator in a tightly covered container. An "unrefrigerated" bar will be good for 48 hours, covered, at room temperature.