I made this almond-honey power bar with rolled oats, rice cereal, pumpkin seeds, dates and flax meal. By using Jem Chocolate's Coconut Cardamom Almond Butter, I added a delicious "chai" spice to my original and delicious homemade bars.

FUN FACT

Powerbars were first created when NASA astronauts needed a hand-held, non-frozen, balanced energy snack in a "rod form" containing nutritionally balanced amounts of carbohydrate, fat and protein to eat while in outer space.

"Space Food Sticks" were created and promoted by the Pillsbury Company for their association with NASA's efforts to create safe, healthy and nutritional space food for astronauts. After all they needed something to eat along with their TANG...mmmmm, yum.

Cardamom Almond and Honey Power Bars

Makes 8 bars

1 cup old-fashioned rolled oats

1 cup rice cereal (such as rice crispies)

¼ cup slivered almonds

¼ cup roasted pepitas (pumpkin seeds)

1 tablespoon flax meal (or seeds)

1 tablespoon sesame seeds

⅓ cup chopped pitted dates*

⅓ cup chopped golden raisins*

¼ cup Jem Chocolate Coconut Cardamom almond butter (sub any smooth almond butter)

¼ cup brown sugar

¼ cup honey

½ tsp vanilla extract

⅛ tsp salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Coat an 8-inch square pan with non-stick cooking spray and set aside.

3. Spread oats, almonds, pepitas, flax, and sesame seeds on a large, rimmed baking sheet. Bake until fragrant and lightly toasted, about 10 minutes.

4. Transfer to a large bowl and add cereal, dates and raisins.

5. Combine almond butter, brown sugar and honey in a small saucepan. Heat over medium low, stirring frequently until mixture bubbles, about two to five minutes.

6. Remove from heat and add vanilla and salt.

7. Immediately pour the almond butter mixture over the dry ingredients and mix with a spatula until no dry spots remain.

8. Transfer to prepared pan. Spray hands with non-stick spray and gently press the mixture down firmly. Chill and cut into bars.

9. Individually wrap your bars in plastic wrap and keep in an airtight container for up to one week.

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A great tip: Spray knife blade with non-stick spray before cutting dates and raisins to prevent them from sticking to your knife.

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Lisa Glickman is a professional private chef, teacher and writer. She can be reached at