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By John Broetje | Beds 101 | May 15, 2015
It’s true what they say – you are what you eat. And that couldn’t be any truer than when you reach for the mid-afternoon snacks. While chips and candy bars may be the most accessible – thanks to the office vending machine – they aren’t doing much for your diet OR energy levels. We all know that afternoon energy slump feeling that hits around 2 p.m. and makes us long for a big comfy couch. But fear not, we’ve done some research and found an easy to make and pack healthy energizing snacks to help fight the afternoon munchie attack and energy dip.
Makes: 8 bars
Active Time: 30 minutes
Total Time: 1 hour (including chilling)
1 cup old-fashioned rolled oats 1/3 cup chopped dried apricots
1/4 cup slivered almonds 1/3 cup chopped golden raisins
1/4 cup sunflower seeds 1/4 cup creamy almond butter
1 tablespoon flaxseeds, preferably golden 1/4 cup turbinado sugar
1 tablespoon sesame seeds 1/4 cup honey
1 cup unsweetened whole-grain puffed cereal 1/2 teaspoon vanilla extract
1/3 cup currants 1/8 teaspoon salt
1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.
Recipe via EatingWell.com