As a college student, I feel like I’m never home.
I’m constantly out of the apartment doing college things like working, running, or going to class. Sometimes it can be a challenge to find healthy snacks that will keep me full and energized, which was the inspiration for this recipe.
I need something that’s portable, nourishing, delicious (this is the most important), and made with natural ingredients (DUH).
These oaties fit the bill in every category!
My first oatie experience took place on Friday February 11, 2011.
Heather sent me a batch of her famous peanut butter oaties that instantly won my heart over!
They were so freaking good that I polished off a batch in less that a week.
Heather, what the heck did you put in those things? Crack?
Trail Mix and Cashew Butter Oaties
- 1 cup toasted, rolled oats (toasted at 350* for about 3-5 minutes)
- 1/2 cup cashew butter
- 1/2 cup maple syrup
- 1/2 cup unsweetened, shredded coconut
- 1 cup of trail mix (mine had almonds, cashews, dried fruit, and chocolate chips)
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp sea salt (only if using unsalted nut butter)
- Pre-heat the oven to 325°.
- Combine all ingredients in a large bowl and refrigerate for about 10 minutes.
- Scoop the dough using a TBSP measuring spoon onto a greased cookie sheet.
- Bake for 10 minutes.
- Let cool for a minute, then form into balls.
- Let cool (this is really tough because your house will smell like the maple syrup factory).
So. Freaking. Good.