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These easy-to-make, cake-like treats are packed with protein and whole grains. Makes 20 to 25 bars
1cup roasted pecans or walnuts
1cup toasted almonds
¼cup whole-grain spelt or wheat flour
2Tbsp ground flaxseeds
¼tsp sea salt
1⁄8tsp baking powder
1⁄8tsp baking soda
¼cup old-fashioned rolled oats
1cup pitted Medjool dates, chopped
1cup unsulfured dried apricots or prunes, chopped
2tsp shredded coconut
4Tbsp maple syrup
1tsp vanilla extract
At home Preheat oven to 3250F. Combine flour, flaxseeds, salt, baking powder, baking soda, and oats in food processor; pulse a few times until mixed. Add nuts and pulse a few times to coarsely chop. Add dates, apricots, and coconut and pulse to form a coarse mixture. In a large bowl, whisk egg, syrup, and vanilla. Add nut mixture and combine thoroughly. Press into greased, 9-inch pan. Bake 25 to 30 minutes; let cool, then cut into bars. Store in airtight container, foil, or zip-top bags.