• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » breakfast » Roadtrip Bars

    by Kathy Patalsky · updated: Mar 30, 2020 · published: Dec 24, 2014 · About 2 minutes to read this article. 1 Comment

    Roadtrip Bars


    If you are headed “out” this holiday of anytime or year, these vegan, gluten-free, amazing Roadtrip Bars just may save the day or weekend. You can whip them up in about a half hour, I promise, I just did!..

    Freshly sliced snack bars..

    chocolate optional.

    And a LITTLE chocolate in the bars. Just a touch of chips makes a difference!

    The flavors. Rolled oats, almond butter, dates, vanilla, cinnamon, citrus, pumpkin seeds, walnuts and yes, chocolate. And you can change out some of the nuts and seeds and even the nut butter for whatever you have on hand.

    Crank that oven up to 400 degrees and whip these up!

    Roadtrip Bars

    By Kathy PatalskyPublished 12/24/2014Roadtrip Bars
    These nutty, amazing vegan homemade bars are perfect as a healthy snack, or a roadtrip nibble. Easy and delicious!

    Ingredients

    • 1 1/2 cups rolled oats
    • 1/3 cup almond butter, softened
    • 1/3 cup maple syrup, grade B
    • 1/8 tsp vanilla extract
    • 1/4 tsp cinnamon
    • 1/8 tsp salt
    • 1/4 cup pumpkin seeds, raw/sprouted
    • 1/4 cup chopped walnuts
    • citrus date paste:
    • 6 Medjool dates, pitted
    • 1/2 cup fresh orange juice
    • pinch of orange zest
    • 2-3 Tbsp vegan chocolate chips
    • optional: chocolate drizzle (1 part coconut oil to 1 part chocolate chips – melted)

    Instructions

    1. Turn oven to 400 degrees.
    2. In a large mixing bowl, add all the ingredients and toss well until combined.
    3. For the date paste, blend the dates and orange juice and zest in a Vitamix (I used my S30) – you could also use a food processor. Scrape out date paste and fold into the oat mixture.
    4. Line a 8-9″ baking dish with parchment paper. Pour in the bar mixture and flatten with another sheet of parchment paper, pressing out the bars.
    5. Bake at 400 degrees for 20-22 minutes. Cool completely before slicing and serving or drizzling with optional chocolate drizzle.
    6. Store in the fridge. Best “taken on the road” when they are fully chilled so that they do not get mushy and pack a bit better. Wrap in plastic wrap if needed for better transport.

    Yield: 10 barsPrep Time: 00 hrs. 08 mins. Cook time: 00 hrs. 20 mins. Total time: 28 mins. Tags: bars,snack,roadtrip,vegan,glutenfree,chocolate,oats,breakfast

    Disclosure: I am a Vitamix affiliate and any links to their products are via my affiliate account.

    « Butternut Apple Maple Pecan Salad with Tahini Dressing + Giveaway!
    Almond Oat Apple Cinnamon Muffins. Vegan Baking. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Super Fudgy Peanut Butter Brownies

    10 Tips for Flying with a Toddler

    Spicy Stovetop Beans

    JUST Egg Omelet

    Reader Interactions

    Comments

    1. don alper says

      September 26, 2020 at 5:57 pm

      Do you leave the upper parchment paper during the baking? Not clear in instructions.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. Adam Edell

      Adam Edell: Thank you so much for being nearly the only single source on…

      Commented on: How to Make Soy Milk

    2. Joe in Texas

      Joe in Texas: I am making this incredible sandwich again tonight--so wonderful!

      Commented on: Preview "Spicy Peanut Tofu Sandwich"

    3. Kathleen

      Kathleen: I eat these at least twice a month with a sweet potato!…

      Commented on: Buffalo Chickpeas

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me