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Almond Butter Oat Bars (GF/DF)

Almond Butter Oat Bars (GF/DF)


I love bars. They're quick, easy, filling and can be taken on the go. My favorite bars are Macrobars and they're insanely good but also insanely expensive. When I'm home, I often will make bliss balls and store them in the freezer which keeps cost down and is always a good filling treat. However, they have to be kept cold which is difficult on the move. 

Next week, we're traveling and I realized I'm almost out of my Macrobars. So, I made these to make sure we had something nutritious and protein-packed to fuel our travels and keep us going with the time difference. I was so happy with how they turned out. They're delicious! A little crumbly but packed with good for you ingredients perfect to take on the go. I put in dried cranberries and chocolate chunks but you can really put in whatever extra ingredients you want for different kinds.


I can have a hard time with foreign food when I travel, so I love having a few different options I can take with me that are nutrient rich and also remind me (and my stomach) of home. In addition to bars (my homemade ones are a new addition!), I bring chocolate chips (always), tea, almonds, vegetable chips, and dried fruit. Do you have any great travel snacks? Let me know in the comments below! 


Almond Butter Oat Bars (GF, DF)

Servings: 12

Prep Time: 10 Minutes

Bake Time: 20 Minutes

Cool Time: 15 minutes

Total Recipe Time: 45 Minutes


  • 2 cups gluten free oats 
  • 1/2 cup of almond butter
  • 1/2 cup organic maple syrup 
  • 2 eggs 
  • 1/4 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon Moringa powder 
  • 1 teaspoon coconut flakes 
  • 12 tablespoons protein powder 
  • Craisins to taste 
  • Chocolate chunks to taste 
  • Pink Himalayan Salt to taste


  • Preheat oven to 350 degrees 
  • Grease a 9x9 baking dish with coconut oil or grass fed butter 
  • Combine all ingredients in medium size bowl until well incorporated 
  • Using a plastic spatula, pour into baking dish and spread in a back and forth sweeping motion until evenly spread across pan 
  • Place in oven and bake for 20 minutes or until sides crisp 
  • Let completely cool about 15 minutes prior to cutting 
  • Cut into twelve pieces and use parchment paper to separate and store 
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