This post may contain affiliated links. we enjoy sharing tips on products & services we both use & trust. If you make a purchase from one of these links we may receive a small commission for referring you. Thank you for visiting.

Completely satisfying with chewy coconut & crisp almonds these nutrient dense bars will power you through a day of hiking or mountain biking. They are also Gluten & Dairy Free.

Back Packing Bars

Makes 16 Bars

• 2 cups Old fashion  oats

• 1/2 cup sliced almonds

• 1/4 cup oat bran

• 3 tbsp. sesame seeds

• 1/4 cup ground flax seed

• 1/4 tsp. cinnamon

• 1/4 tsp. freshly grated nutmeg (use a Microplane Zester for this)

• 1/4 tsp. salt

• 1/2 cup dried cherries

• 1/2 cup shredded coconut (I use Bakers for it’s high moisture content)

• 2 tsp. fine orange zest (use a Microplane for this)

• 5 tsp. coconut oil

• 1/2 cup almond butter

• 1/2 cup honey 

Preheat oven to 350°. Toast first 4 ingredients on a cookie sheet until golden. Transfer to a large bowl & add the next 7 ingredients. Brush an 8X8 inch pan with 2 tsp. coconut oil. In a small saucepan heat remaining (3 tsp.) coconut oil, honey & almond butter, stir until melted. Pour honey mixture over dry ingredients stir with a wooden spoon (or hands) until well combined. Press firmly into prepared pan & bake until golden, about 15 minutes. Flatten surface of warm bars with a spatula. Cool completely, cut into 16 bars & wrap each in parchment.