I love going on weekend picnics. They combine two of my favorite things. The first thing is being out in nature with my boyfriend. The second thing is that it gives me an excuse to eat super rich yummy foods. I mean work hard during the week and play harder during the weekends, right? Today the bf and I headed out to Valley of Fire State park. Mars on earth is what comes to mind when I think about this place. It’s so beautiful. There’s over 45,000 acres of open desert.

The massive red rock formations seriously make you feel like you’re walking around in a movie clip straight out of the Flintstones.

Although I wasn’t so excited to find out that when I arrived that they had raised the prices by $2 for Las Vegas locals, I quickly coughed up the extra cash and made a mad dash to the nearest picnic area. I was on a mission. And that mission was to devour one of these homemade trail bars that I made in true desert fashion.

I’ve made these bars once before and they came out delectable. Today I decided to add another ingredient though. Almond butter! The almond butter took them from being very good to extremely good. I honestly couldn’t wait to get home and eat another one. They were that good! Good is of course a matter of personal preference. These aren’t too sweet but they’re just right for me. The honey does come through a bit, so if you’re a person that’s not that into honey then I’d suggest that you replace it with another pour-able sweetener of your choosing. I’m not sure that a granulated one would affect the final texture of the recipe. These are sweet, moist but a little dense, and slightly chewy. They’re much better than store brought cereal/trail bars in my opinion, and they hold up extremely well. No crumbling! These are not only great when you’re out on the trail but I think they’d also make great delicious grab and go breakfast bars. They’re quick, healthy, easy to make, and they’re chock full of healthy fats, fiber, and protein to keep you feeling satisfied while you’re out on the move. Give them a try!


Servings 6 bars Prep Time 5-10 minutes Cook Time 16-18 minutes

1 cup of rolled oats (coarsely chopped in the food processor)

1/3 raw unsalted pumpkin seeds (coarsely chopped in the food processor )

1/3 cup full fat coconut chips (coarsely chopped in the food processor )

1/2 cup dried cranberries

1/4 cup gluten free cornmeal

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon powder

2 large eggs

1/4 cup coconut oil (I used unrefined but refined would work too)

1/2 teaspoon vanilla extract

1/3 cup honey

1/3 cup creamy almond butter

Add the first 8 dry ingredients into a bowl and incorporate well. In a separate bowl, add the next 5 wet ingredients and incorporate well. Combine wet and dry ingredients and incorporate well. Grease an 8×8 pan with a little bit of oil (I used coconut), spread mixture evenly into the pan, and bake in a preheated 350 degree oven for 16-18 mins. The edges should be a nice golden brown. Let cool for at-least ten minutes. Devour!

Recipe Notes

  • The longer these sit the better they’ll hold up as an actual bar. If you cut them too early they may not be firm enough and you’ll run the risk of them falling apart. Patience, young butterfly. Lol. 
  • I call these trail bars but like I said, they’re great for a compact grab and go breakfast. You can eat these anytime anywhere! Not just on the trail!
  • I haven’t tried freezing these yet but I’m sure they’d freeze well. If I could just make a whole batch without devouring them in 2 days then I’ll get a chance to finally test out how well they freeze. One of these days. 
  • I’m a little piggy. The bars above are bigger than average portions. I divided the recipe into 4 huge bars instead of 6, but if you’re a normal person with a normal appetite then this recipe will divide into 6 nice sized bars.
  •  These taste even better the next day after sitting in the fridge.