Backpacking Recipe: Holy Molé Breakfast Bars - The Hungry Hiker

Name: Backpacking Recipe: Holy Molé Breakfast Bars - The Hungry Hiker
Cuisine: American
Ingredients: 1 cup chopped almonds; 1 ½ cup rolled oats; ½ cup green pumpkin seeds; 1 cup chopped dates; ½ cup almond butter; ½ cup dark chocolate chips (or chunks); ½ cup agave syrup; 3 Tbsp. Ancho chili powder; ¼ cup coconut oil

7 steps

Updated at: Thu, 17 Aug 2023 08:46:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories4010.6 kcal (201%)

Total Fat242.2 g (346%)

Carbs424.2 g (163%)

Sugars258.6 g (287%)

Protein87 g (174%)

Sodium999.9 mg (50%)

Fiber66.7 g (238%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupchopped almonds

1 ½ cuprolled oats

½ cupgreen pumpkin seeds

1 cupdates

chopped

½ cupalmond butter

½ cupdark chocolate chips

or chunks

½ cupagave syrup

3 TbspAncho chili powder

¼ cupcoconut oil

Instructions

Step 1

Heat oven to 350 degrees F.

Step 2

Add all together in a mixing bowl and mix well together.

Step 3

Add the mixed into a greased 9×9 inch baking dish.

Step 4

Press down firmly in the baking dish with a spatula and/or the bottom of another small baking dish.

Step 5

Bake for 30 minutes.

Step 6

Let the bars cool on a cooling rack for two hours.

Step 7

Cut bars into nine squares and either package each bar separately or together in a Ziploc bag or a reusable travel-friendly travel container like the Cnoc Outdoors Cold Soak Bag.