I recently took up sport climbing. It’s been more than a hobby for me. Climbing requires and provides an amazing excersize in goal setting, trust in oneself, and stress management that I have not found in any other sport. I have never surprised myself more with the ability to overcome physical and mental obstacles than when I’m harnessed up and on a rope. It’s remarkable. Anyway, I’m sure not all of you are going to want to put on a harness anytime soon and climb on, but these easy energy bars go hand in hand with any high-calorie burning adventure; hiking, biking, trail running, swimming, you name it.
Needless to say, when you are doing serious activity you need serious food. I need fat, sugar, and protein when I am hanging for dear life on a slab of rock. This natural energy bar includes foods that I most need and crave when I have been climbing all day and need a boost so I can “send it” later.
Of course it goes without saying that I am a peanut butter fiend, so peanut butter was a must. Not to mention it is an awesome source of protein. The rolled oats are a nice base with the peanut butter and add some fiber. I love the cranberries and cashew flavors with the peanut butter, and the honey ties everything together with some extra sweetness and acts as a nice binder.
If you need a peanut butter substitute, I’m sure these would be great with pureed dates or figs as well! Keep your eyes peeled for a North African inspired bar with dates as a base in the near future…my wheels are turning.Print
Climber's Cran-Cashew Peanut Butter Oat Energy Bars
- 1 egg white
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 cups old fashioned rolled oats
- 1/2 cup cashews, roughly chopped
- 1/4 cup dried cranberries
- Hand-beat the egg white in a medium mixing bowl. Stir in the peanut butter and honey. Add the butter, cashews, oats, and cranberries, and stir to combine.
- Spread the granola mixture into an 9 by 9 inch baking pan lined with parchment paper, pressing down with saran-wrap to compact the mixture into a dense layer.
- Bake for about 11-13 minutes at 350 degrees, or until the bars are set to the touch but not hard.
- Remove from oven, let cool 1 hour at room temperature before chilling in the fridge for up to 6 hours. When they are firmed up, cut into bars with a sharp chef's knife to pack along on your next adventure.
Sunday Brunch http://www.platdujourfood.com/