These bars are good for taking along on a hike. In addition to providing lots of energy, they satisfy the salt cravings that tend to come with hiking.
Sweet and Salty Coconut-Almond Bars
3 cups old-fashioned rolled oats
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup coconut oil, melted
1/3 cup honey
1 large egg, lightly beaten
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 cup roasted, salted almonds, coarsely chopped
1/4 cup unsweetened coconut flakes
1/4 cup dried cherries
1/4 cup bittersweet chocolate chips
Set Sun Oven out to preheat. Line two toaster oven sized baking pans with parchment paper; set aside.
In a large bowl, combine the oats, flour, baking soda, salt, and cinnamon. In a medium bowl, whisk together the coconut oil, maple syrup, egg, orange juice, and vanilla extract. Add the wet ingredients to the dry stirring well to combine. Mix in the almonds, coconut flakes, cherries, and chocolate chips. Divide the mixture among the two pans. Use dampened hands to press the mixture evenly into the pans. Use a baking rack to separate the two pans or cross stack them andb ake until golden, about 45 minutes. The top pan will cook slightly faster. Let cool in pans for five minutes. Use parchment paper to lift bars out of the pans. Cool completely on racks. Cut into bars. Can be stored in airtight containers for up to 3 days.