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Trail Mix Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 18
  • Category: Breakfast

Description

These tasty bars are loaded with whole wheat flour and other great trail mix ingredients making them the perfect snack for a fun hike or busy day!


Ingredients

  • 2 cups whole wheat flour
  • 1 cup old-fashioned oats
  • 1/4 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup crunchy peanut butter
  • 1/4 cup honey
  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup chopped peanuts
  • 1/3 cup sunflower seeds
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • 3/4 cup dark chocolate chips
  • 2 tablespoons raw sugar, for sprinkling
  • 1/4 cup sunflower seeds, for sprinkling

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attached, beat together the peanut butter and honey until well combined.
  3. In a separate bowl, whisk together the flour, oats, brown sugar, baking powder and baking soda. Add the dry ingredients to the peanut butter/honey mixture in the electric mixer bowl and beat together until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the egg and milk. Add to the electric mixer until well combined and dough is thick.
  5. Add the peanuts, 1/3 cup sunflower seeds, dried cranberries and raisins and beat on low until just combined. Stir in the chocolate chips.
  6. Place a layer of parchment paper in the bottom of a 13×9-inch baking dish. Press the dough evenly into the baking dish.
  7. Lift the parchment paper onto a work surface. Sprinkle the top of the unbaked dough evenly with the raw sugar and the 1/4 cup sunflower seeds. Press down gently so the raw sugar and sunflower seeds stick to the dough.
  8. Using a large sharp knife, cut the dough into 14 bars. Place on parchment-lined baking sheet.
  9. Bake the bars for 15-20 minutes or until golden brown. Let cool on the pan for 5 minutes then transfer to wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to 6 days.