Cocoa Cranberry Nut Bars
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,350.0
- Total Fat: 117.4 g
- Cholesterol: 0.0 mg
- Sodium: 170.1 mg
- Total Carbs: 339.7 g
- Dietary Fiber: 62.5 g
- Protein: 53.7 g
View full nutritional breakdown of Cocoa Cranberry Nut Bars calories by ingredient
Introduction
Easy breakfast bar that does not need baking Easy breakfast bar that does not need bakingNumber of Servings: 1
Ingredients
-
1.5 cup Quaker Oats Old-Fashioned Rolled Oats
.5 cup, chopped Pecans
.5 cup, chopped Walnuts
1 serving Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/4 cup
1 cup, pitted, chopped Dates
.75 cup Cocoa, dry powder, unsweetened
2 tbsp Skippy Natural Creamy Peanut Butter
2 tbsp Honey
Directions
If you prefer the taste of toasted oats and nuts, you can toast them in the oven for about 15 mins at 350 .
Process the walnuts and pecans in a food processor until they reach the consistency of fine bread crumbs. Set aside.
Process the dates until they are dough-like in consistency.
Add the nut crumbs and cocoa powder back to the food processor and combine.
Transfer the mixture to a large bowl and add the toasted nuts, oats and cranberries and stir so that it is well mixed and everything is incorporated together.
Warm honey and peanut butter over medium heat for a few minutes until it can be poured and pour it over the oat and nut mixture and mix the mixture well.
Line a 9x13 dish with parchment paper and transfer mixture to the dish. Press the mixture so that it is an even thickness.
Place into freezer for about 20 minutes to allow mixture to harden.
Lift bars from the dish and cut them into 12 pieces. Store in fridge as they will get a bit sticky if they are left out at room temperature.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user TDEMELO30.
Process the walnuts and pecans in a food processor until they reach the consistency of fine bread crumbs. Set aside.
Process the dates until they are dough-like in consistency.
Add the nut crumbs and cocoa powder back to the food processor and combine.
Transfer the mixture to a large bowl and add the toasted nuts, oats and cranberries and stir so that it is well mixed and everything is incorporated together.
Warm honey and peanut butter over medium heat for a few minutes until it can be poured and pour it over the oat and nut mixture and mix the mixture well.
Line a 9x13 dish with parchment paper and transfer mixture to the dish. Press the mixture so that it is an even thickness.
Place into freezer for about 20 minutes to allow mixture to harden.
Lift bars from the dish and cut them into 12 pieces. Store in fridge as they will get a bit sticky if they are left out at room temperature.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user TDEMELO30.