I think I have found the perfect combination: oats, honey, and Squirrelly Tail nut butter. The best thing about this recipe besides the taste is that it uses 100% local ingredients. The honey is from Strites’ Orchard, the oats come from Kauffman’s Fruit Farm, and the nut butter is from Blind Spot Nut Butters which is in York, PA.
I made this recipe in the most messy way possible and I am sure there is an easier and less messy way to make it, but then it would not be as fun to make. I measured the honey and nut butter in a large liquid measuring cup and microwaved it until it was melted. The nut butter will not melt as creamy as traditional peanut butter, but this is definitely okay! I then poured the oats into a bowl, all over the stove, and even on the floor. Once I had measured them properly, I poured the oats into the dish and then mixed in the nut butter and honey mixture. The oats did not mix with a spoon very well so I used my hands until it was well blended. Then I pushed the mixture evenly in the dish.
It must be refrigerated to set and the wait is well worth it!
Nut Butter Oat Bars
- 1 12 oz jar Squirrelly Tail Nut Butter
- ½ cup honey
- 3 cups oats
- Mix the nut butter and honey and microwave at 30 second intervals until melted. Stir well.
- Measure out the oats and mix them with nut butter and honey mixture.
- Press the mixture into an 8×8 dish and refrigerate until set.