Warning: These Power are addicting. Like seriously, insanely addicting. I always make a batch and give them to nursing mothers because they are the hungriest (most tired) people I know. They work equally well to stave off the hanger when you’re training.
Bananas and Peanut Butter? Do I need to say more to runners?
Make sure to buy Gluten-Free oats if you’re avoiding gluten.
Why it fuels
- Half a cup of oats contains: Manganese: 191% of the RDI, Phosphorus: 41% of the RDI, Magnesium: 34% of the RDI, Copper: 24% of the RDI, Iron: 20% of the RDI, Zinc: 20% of the RDI, Folate: 11% of the RDI, Vitamin B1 (thiamin): 39% of the RDI, Vitamin B5 (pantothenic acid): 10% of the RDI
- Peanut Butter and other nuts contain heart-healthy fats that will keep you full longer.
- Honey and brown rice syrup are natural, unprocessed sweeteners to get you through your workouts.
- 1/2 cup slivered almonds
- 1 cup chopped pecans
- 2 cups rolled oats
- 1 cup banana chips, chopped (the dried sweetened kind usually found with the nuts)
- 1 tsp. coarse sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/4 cup honey
- 3/4 cup brown rice syrup
- 1/2 cup chunky peanut butter
- 1 tsp. vanilla extract
- Preheat the oven to 325°. Spread the almonds and pecans on a cookie sheet and toast them in the oven for 6 – 8 minutes, or until they start to brown a bit. Remove from oven and let cool.
- In the meantime, line an 8 x 8 dish with parchment paper or foil and set aside. Now, mix the oats, banana chips, cinnamon, cardamom and salt in a big bowl. Add the nuts once they’ve cooled.
- In a small saucepan, heat the agave nectar, brown rice syrup, and peanut butter over medium heat, stirring to avoid burning. Once the syrups come to a light boil, continue to cook for an additional 3 – 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts. Add the vanilla. Mix everything together so that the syrup evenly coats everything in the bowl.
- While it’s still warm, pour the contents of the bowl into your prepared dish. Using a rubber spatula, pat everything down so it’s nice and compacted. Cover with more parchment paper and press down again. Let cool to room temperature. You can also put them in the fridge for a bit since this’ll make cutting easier.
- Cut them into 2-inch squares.
Makes 12 bars.