Hey guys! It sure has been awhile since my last post. In my mind, I thought it had only been a month…but then I looked at the date, and it’s already July 7th? Where has the time gone?! I guess things have just been busy around here with work, travel, friends, and fun! I’ve also been working on a project I was hoping to have completed so I could share it with you, but it’s still not quite ready. How’s that for a teaser – stay tuned!
While you rack your brains for what this mystery announcement might be, I’ve got a fun snack recipe to share with you. You may remember back when I shared my Salted Caramel Apple Pie Balls I eluded to a recipe contest. Well, I didn’t win. But that’s okay. And now I can share that delicious recipe with you! It involves one of my favourite condiments – sriracha!
The inspiration for this recipe came while I was perusing the aisles at my local Bulk Barn, and saw some honey roasted sriracha cashews. They sounded amazing – i love the idea of sweet and heat together. And because I was working on recipe for an almond snack contest, it all came together. I needed to make my own sweet heat almond snack. Before I knew it, I had a chewy, no bake oat bar recipe that was hearty, sweet, with just a kick of heat. I even taste tested it with some colleagues, and figure since they asked for the recipe, it was a keeper. So go make a batch to take to work or on your outdoor summer adventures!
Sweet Heat Almond Oat Bars
makes 16 bars
Kick your snack up a notch with these spicy sweet oat bars! Almonds, coconut, honey and sriracha satisfy all your taste buds, making a satisfying snack to fuel you at work or play.
- 2 cups large flake oats
- 1 cup coarsely chopped almonds
- 1/2 cup shredded unsweetened coconut
- 1/3 cup chopped dried fruit (such as cherries, mango, or apricots)
- 1/2 cup honey
- 1/2 cup unsweetened almond butter
- 1 tbsp coconut oil
- 1 1/2 tsp sriracha (or other hot sauce)
- 1/4 tsp sea salt
1. Line a 9-inch square pan with parchment paper. Set aside.
2. In a large bowl, combine oats, almonds, coconut, and dried fruit.
3. In a medium saucepan, combine honey, almond butter, coconut oil, sriracha, and sea salt. Heat over medium-low heat; stir until the coconut oil has melted and the ingredients have combined.
4. Add the honey mixture to the oat mixture, and stir until well combined.
5. Transfer the mixture to the prepared pan, spread evenly, and press firmly down to pack the oat mixture. The harder you press, the better they will stick together.
6. Place the pan in the fridge for 1-2 hours or until firm, or put in the freezer for 10-15 minutes. Cut into 16 bars/squares. Store in the fridge either in an airtight container or wrap each individually in plastic wrap.
