When you’re a teacher, your life revolves around the school calendar. In fact, conversations between Vic and I are often miscommunicated because when I’m speaking about “this year,” I’m normally referring to the school year, not the actual calendar year. Mark that as one of our many conversations that turns into why I’m right and he’s wrong…mawage.
In all seriousness though, as the school year winds down (which don’t get me wrong is always a good thing), it’s normally when things get a little hectic. I rely more on takeout and less on putting effort into meals. It could also be the impending summer, with the promise of drinks and meals on patios that has me itching for more time outside and less time in the kitchen.
Which is why, snacks, such as these little morsels of protein and fiber enrobed in chocolate make the perfect “on-the go” treat. They are enough to hold you off until lunch or second breakfast (I don’t judge), and allow you to still feel healthy enough to justify the ice cream you will inevitably eat because it’s above 50 degrees out.
These bars don’t discriminate based on how you count your days, so go ahead and make them, either way they will help the end of the year (whether calendar or school) chaos seem a little less daunting.
This is another recipe inspired by The Sweet Peas Meals Prep Guides. They are perfect for weekly meal prep, and grab and go snack.
2 cups rolled oats
1 c crispy rice cereal (I’ve used chocolate crispy cereal, cinnamon and plain, all of which are great).
1/3 c raw pecans, chopped
1/4 tsp salt
1/4 c unsalted butter
1/4 c brown sugar
1/4 c honey
1/3 c peanut butter (creamy, you can also use almond butter).
1 tsp vanilla bean extract (I always use paste)
1/4 c chocolate chips, melted
- Spray an 8×8 in square pan with non-stick cooking spray
- Combine the dry ingredients in a medium bowl. Stir together the oats, pecans, cereal, and salt. Set aside
- Combine the wet ingredients. In a medium saucepan, add the butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from the heat and stir in the vanilla bean extract.
- Stir the honey/peanut butter mixture into the dry ingredients. Stir until well-coated (make sure all the oats are coated or else it won’t stick together very well). Pour the oat mixture into the prepared pan and press it evenly. If desired, drizzle melted chocolate chips over the tops of the bars.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars.