Pecan Date Bars
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Makes 16 bars
These chewy, fiber-rich bars make a great “on-the-go” snack and supply slow-release energy.
1 Tbs. safflower oil
2 Tbs. Earth Balance Vegan Buttery Spread, melted
2 Tbs. local honey
2 Tbs. muscovado dark brown sugar
2 Tbs. fresh tangerine juice
1 Tbs. microplaned tangerine zest
1 3/4 cup Bob’s Red Mill Old-Fashioned Oats
1/4 cup pecans, chopped small
1/3 cup Medjool dates, chopped small
- Preheat oven to 350°F. Moisten bottom and sides of 8-inch square pan with cooking spray.
- Whisk together oil, butter, brown sugar, honey, tangerine juice, and zest in large bowl until well-combined. Stir in oats, pecans, and dates, and mix well.
- Spread mixture into pan, pressing down well to make an even layer. Bake about 20 minutes, until
the edges turn golden. Allow to cool completely, then cut into bars.
per serving: 93 cal; 2g pro; 4g total fat (0g sat fat); 13g carb; 0mg chol; 15mg sod; 1g fiber; 7g sugars
Related article:Diabetic-friendly Snacks