Menu Enter a recipe name, ingredient, keyword...

courtneyepowell

Do-It-Yourself Marathon Bars

By

Nutrition per bar:
Calories: 146
Carbs: 19 g
Fiber: 2 g
Protein: 4 g
Fat: 6 g

Google Ads
Rate this recipe 4.4/5 (7 Votes)
Do-It-Yourself Marathon Bars 1 Picture

Ingredients

  • 1/2 cup steel-cut oats
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup tart or sweet dried cherries, roughly chopped
  • 1/2 cup dried goji berries, roughly chopped
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1/4 cup shelled hemp seeds
  • 1/4 cup blanched almonds, chopped
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup toasted wheat germ
  • 1/2 cup semisweet chocolate baking chips
  • 1/4 cup agave syrup
  • 1/4 cup honey
  • 1/3 cup turbinado sugar
  • 1/2 cup plus 2 tablespoons chunky peanut butter
  • 1/2 teaspoon orange extract
  • 1 teaspoon orange zest

Details

Servings 28
Adapted from runnersworld.com

Preparation

Step 1

Coat the inside of a 9" square baking pan with cooking spray. Preheat oven to 300 degrees. Spread oats on a baking sheet. Bake 25 minutes, or until oats are toasted and fragrant, stirring and shaking sheet frequently. In a large bowl, add apricots, cherries, goji berries, coconut (if using), hemp seeds, almonds, milk powder, and wheat germ. Mix well. Add toasted oats and chocolate chips. Mix well again. In a skillet, combine agave syrup, honey, and sugar. Turn the heat to medium-high. Bring to a boil, stirring frequently. Once it boils, quickly add the peanut butter, orange extract, and orange zest. Stir until peanut butter melts and the mixture is well combined. Pour peanut butter mixture over oatmeal mixture. Stir well to combine. Quickly spread it in the prepared pan, and with wet hands, press into an even layer. Cover and chill for 4 hours, or until the next day. Cut into 1 1/4" x 2 1/4" bars. To store, wrap individually in foil. Store in the fridge for up to 4 weeks. Freeze to store longer.

‚Äč

Review this recipe