We used cashew butter instead of almond or peanut butter and it turned out terrific.
Montana Hiking Bar
Last year, we went to visit Glacier National Park in Montana and it was really spectacular. The day we were heading out to Many Glaciers on the east side of the park, we stopped by this bakery in East Glacier for a bite to eat. If you’re in that area it’s worth a visit. They had a hiking bar that was so good it inspired me to make my own.
You can make this all different ways, but the basics are always the same with dried fruit, nuts, a syrup, a nut butter, and oats. I didn’t want to have to buy 10 bags of different nuts and dried fruit, so I went to Trader Joe’s and bought a back of mixed nuts and a bag of dried fruit (dried cherry, strawberry, and blueberry is good!) They have a great selection there.
- 1 cup dried fruit
- 1/4 cup maple syrup or honey
- 1/4 cup peanut butter or almond butter
- 1 cup roasted salted nuts
- 1 1/2 cups rolled oats or quick cooking steel cut oats
- 7 oz dark chocolate
- optional additions: chocolate chips, dried fruit, nuts, banana, chocolate chips, vanilla, etc.
Spread the oats on a cookie sheet and toast the oats for 15 minutes in 350°F oven, then allow to cool.
Place oats, dried fruit and nuts in a large mixing bowl and set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and stir until combined.
Line a 8”x8” baking pan with parchment paper, then spread the mixture in the pan, pressing down firmly until flattened. Melt the chocolate in a double boiler or microwave, then pour it evenly over the mixture, shake the pan to even out the chocolate.
Cover the pan and refrigerate 20-30 minutes until firm. Remove bars from pan and cut into 9 squares. Store in an airtight container for up to a few days. Store in freezer for longer duration.
Some optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.