Mango Macadamia Nut Energy Bars

Mango Macadamia Nut Energy Bars

Chewy no-bake bars packed with dried mango, toasted macadamia nuts, and oats.

Total 2 hr 5 min Makes 16 bars Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These no-bake energy bars combine tangy dried mango with buttery macadamia nuts and hearty oats, bound together with honey and a touch of coconut oil. They make a portable snack for hiking, post-workout refueling, or a quick breakfast on busy mornings. Chilling sets the bars firm enough to hold together without any baking required.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup macadamia nuts, roughly chopped
  • 1 1/2 cups dried mango, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup honey
  • 1/3 cup natural creamy almond butter
  • 3 tablespoons coconut oil
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.

  2. Spread the oats and macadamia nuts on a baking sheet and toast in a 325°F oven, stirring once, until lightly golden and fragrant.

  3. Transfer the toasted oats and nuts to a large bowl and stir in the chopped dried mango and shredded coconut.

  4. In a small saucepan over medium-low heat, warm the honey, almond butter, and coconut oil together, stirring until smooth and fully melted.

  5. Remove from heat and stir in the sea salt and vanilla extract.

  6. Pour the warm honey mixture over the oat mixture and stir until everything is evenly coated and sticky.

  7. Transfer the mixture to the prepared pan and press firmly and evenly into the corners using a spatula or the back of a measuring cup.

  8. Cover and refrigerate until firm enough to slice cleanly.

  9. Lift the slab out using the parchment overhang, place on a cutting board, and slice into 16 bars.

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    Mango Macadamia Nut Energy Bars

    These no-bake energy bars combine tangy dried mango with buttery macadamia nuts and hearty oats, bound together with honey and a touch of coconut oil. They make a portable snack for hiking, post-workout refueling, or a quick breakfast on busy mornings. Chilling sets the bars firm enough to hold together without any baking required.

    2 hr 5 min 16 bars 215 cal

    Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 cup macadamia nuts, roughly chopped
    • 1 1/2 cups dried mango, chopped
    • 1/2 cup unsweetened shredded coconut
    • 1/2 cup honey
    • 1/3 cup natural creamy almond butter
    • 3 tablespoons coconut oil
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.

    2. 2

      Spread the oats and macadamia nuts on a baking sheet and toast in a 325°F oven, stirring once, until lightly golden and fragrant.

    3. 3

      Transfer the toasted oats and nuts to a large bowl and stir in the chopped dried mango and shredded coconut.

    4. 4

      In a small saucepan over medium-low heat, warm the honey, almond butter, and coconut oil together, stirring until smooth and fully melted.

    5. 5

      Remove from heat and stir in the sea salt and vanilla extract.

    6. 6

      Pour the warm honey mixture over the oat mixture and stir until everything is evenly coated and sticky.

    7. 7

      Transfer the mixture to the prepared pan and press firmly and evenly into the corners using a spatula or the back of a measuring cup.

    8. 8

      Cover and refrigerate until firm enough to slice cleanly.

    9. 9

      Lift the slab out using the parchment overhang, place on a cutting board, and slice into 16 bars.