When I decided to sign up for a trek to Machu Picchu, I know I’d have to step up my travel snack game. For many, many years I’ve taken trail mix with me on trips. In fact, having trail mix around is a great way to keep,from snacking on junk food on busy work days too. Making your own is quick, easy and inexpensive.

I figured the same had to be true of granola bars. I’m a very seasoned baker and most of my healthy cookies are basically granola bars anyway. I figured this was the perfect opportunity to come up with a sure-fire granola bar recipe, which is something I’ve really wanted to do for years. The result was so easy and delicious that I was actually afraid I’d eat them all before I even left Chicago! You can change out different nuts and seeds to fit your fancy. Just keep the proportions and you’ll be fine.

These get thrown together in minutes and are perfect for your work or gym bag, or to send with your kids for a pre-practice snack. Wrap the finished bars in foil and store in the refrigerator or freezer. They are soft and chewy, which I prefer to the hard, crunchy kind.

Inca Trail Trek Bars

1 1/2 cups raisins soaked in water for about 20 minutes.
1 cup water
1 cup gluten free rolled oats, ground into a fine flour
3/4 cup milled flax seed
1/2 cup each raw almonds and cashews, chopped
1/2 cup unsweetened coconut flakes
1/2 countries cranberries
1 tablespoon agave nectar or maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

1. Cover raisins in water and let sit about 20 minutes while you grind the seeds,
nuts, and oats in a blender (seeds and oats) or food processor (nuts).
2. Drain the soaking water from the raisins then place in a food processor fitted
with the metal s blade. Blend raisins and 1 cup water until you have a smooth
paste. It will look like liquid caramel.
3. Place all ingredients in a large mixing bowl and fully combine.
4. Preheat oven to 350. Line a 9×13 baking dish with parchment paper.
5. Using a rubber spatula, press the bar batter into the dish, spreading evenly.
Make sure the surface is smooth and that there is enough parchment sticking
out over the batter to pull the entire batch out once baked.
6. Bake at 350 for about 25 minutes, or until golden brown at edges and a cake
tester comes out clean. Allow to cool about 10 minutes, then carefully pull the
parchment up, placing the entire sheet of bars on a wire cooking rack.
7. Let cool completely, then cut into bars and enjoy!

Kat Barry, a St. Joseph, Michigan native, is owner of Kat’s Hot Cakes vegan catering, and co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner.” She also develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. She is also a certified yoga instructor. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.