Nut Butter Oat Bars

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

  • Servings: 10-12
  • Difficulty: easy
  • Print
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Ingredients

  • 1 12 oz jar Squirrelly Tail Nut Butter
  • ½ cup honey
  • 3 cups oats

Directions

  1. Mix the nut butter and honey and microwave at 30 second intervals until melted. Stir well.
  2. Measure out the oats and mix them with nut butter and honey mixture.
  3. Press the mixture into an 8×8 dish and refrigerate until set.

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