This week marks the end of my six week yoga for beginners course. While I had done some yoga in the past, it had been at least a year since I hit the mat, and I wanted to start over with a strong foundation (tips for new yogis can be found here). I’m absolutely loving it, and while I’m sad my course is almost over, I’m excited to start a new class and continue on with my yoga journey.
Because my class is from 6:00pm to 7:15pm, I’ve been digging through my pantry for a healthy pre-yoga snack. I eat dinner after class, so I need something light, but satisfying enough to keep my stomach from growling. My go-to snack has always been a Kind bar, but they’re not easy to find on the island, and the stash I brought back from my last trip to North America is almost gone. So I figured I would just make my own!
Feeling inspired by the season, I combined a few different recipes and came up with these harvest squares. Packed full of nuts, seeds, and slightly sweet, it’s the perfect snack to get me through a yoga class, a workout, or whenever I want a healthy bite!
- 3/4 cup honey
- 2 tsp vanilla extract
- a pinch of salt
- 1 tbsp agave nectar
- 1/4 cup almond butter
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sunflower or pumpkin seeds
- 3/4 cup dried cranberries
- 1/2 cup dark chocolate chips
- Combine the honey, vanilla, salt, agave nectar, and almond butter in a medium sized saucepan and bring to a boil.
- Reduce heat to simmer and cook for four minutes, stirring occasionally.
- In a large bowl, combine the oats, almond flour, flax seed, coconut, seeds, and cranberries.
- Pour the boiling honey mixture over the oat mixture and toss well.
- Place the mixture in the fridge for 5 minutes to cool.
- Remove from fridge and fold in the chocolate chips (be careful not to over mix or you will melt the chocolate).
- Pour mixture into a 9 inch pan lined with parchment paper.
- Press mixture evenly into pan using the back of a greased spoon.
- Chill in fridge for an hour, or until firm, before cutting into squares.
- Store in fridge.
- You can substitute the agave nectar with 2 tbsp granulated sugar.
- Peanut butter can be used in place of almond butter.
- Almond flour can be replaced with coconut flour or oat bran.
- Cranberries can be replaced with raisins, dried cherries, or any mixture of dried fruit.
What’s your go-to snack?
Do you like yoga?