Trail Mix Bar

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 234.3

Total Fat: 13.4 g
Cholesterol: 0.0 mg
Sodium: 146.2 mg
Total Carbs: 24.6 g
Dietary Fiber: 3.2 g
Protein: 7.6 g

View full nutritional breakdown of Trail Mix Bar calories by ingredient

Introduction

This is so delicious and full of protein. I love to eat it before or after working out. I normally wrap these bars in a cling wrap if I want to take it with me. It totally beats any trail mix bar you've ever had! This is so delicious and full of protein. I love to eat it before or after working out. I normally wrap these bars in a cling wrap if I want to take it with me. It totally beats any trail mix bar you've ever had!

Number of Servings: 16

Ingredients

3/4 c. (175ml) sunflower seeds

3/4 c. (175ml) pumpkin seeds

1/4 c. (60ml) sesame seeds

1/2 c. (125ml) rolled oats

3/4 c. (175ml) chopped dried apricots*

3/4 c. (175ml) chopped dried apples*

1/4 c. (60ml) dried cranberries*

1/4 c. (60ml) mangoes*

3 c. (750ml) rice krispy cereal

3/4 c. (175ml) frozen apple juice concentrate, thawed

1 c. (250ml) natural smooth peanut butter

*use a food processor to chop dried fruit quickly and easily

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1) Spray an 8" (20 cm) square baking pan with non-stick cooking spray. Set aside

2) Preheat oven to 350F (180 C)

3) Spread sunflower, pumpkin and sesame seeds, and rolled oats on a baking sheet.

4) Bake until fragrant and light golden in colour, about 8-10 minutes. Set aside to cool.

5) Combine chopped dried fruits, toasted seeds and oats in a large boawl. Add puffed cereal.

6) Stir to mix well and break up dried fruit.

7) Add apple juice concentrate and stir until liquid is absorbed.

8) Slightly warm peanut utter in the microwave or on the stovetop. Fold into fruit and seed mixture until well coated.

9) Press mixture into the prepared baking pan. Use the back of a spoon to firmly press mixture into pan.

10) Cover and chill in the refrigerator for at least 1 hr.

11) Use a sharp knife or pizza wheel cuter to cut into squares. Store in refrigerator for up to 2 weeks or freeze for a later date.

Directions

Number of Servings: 16

Recipe submitted by SparkPeople user PINKY_120.