Nutty Banana Power Bars

Tom and I are training for the A1A (Fort Lauderdale) Half Marathon next month and we’re getting to that point in our training where I get really, drugs really hungry in the afternoon. I’m not talking about your typical afternoon snack craving. I’m talking full-on hunger pangs with embarrassing stomach grumbling. The kind that always happens during a quiet lull in your meeting and makes your co-workers giggle. Like I said – embarrassing.

I needed to take action. I needed a snack. Something that was filling and nutritional, order but also tasty. These Nutty Power bars are it. They’re really similar to my homemade granola bars, but I added more nuts and peanut butter and omitted the brown rice cereal to keep them dense and nutritionally packed. I love how sticky salty and chewy these are. Just perfect for marathon training, regular snacking and keeping my tummy quiet during meetings.

[print_this text=’Print Recipe’]Nutty Power Bars

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 agave nectar (or 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, peanut butter and vanilla extract 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. 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 square.

Makes about 12 bars.
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