"These tasty energy bars taste just like full fat, non-vegetarian oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in between meal snack to keep you going, or a healthy dessert! Once you try them, you will never bother with non-vegetarian oatmeal cookies again!"
Prepare a 9x11 in. (2 quart) glass baking dish by fully lining it with Reynolds Release foil. If you do this, you will not need to use oils to "grease" your dish and the bars will not stick to the dish (or the foil). If you haven't used Reynolds Release foil before, try it, you will be amazed how much oil you can cut out of your meals.
Next, start by mixing all the dry ingredients thoroughly in a large shallow bowl. The more shallow it is the better as this "batter" becomes difficult to work with.
Measure the almond butter separately and set aside.
In a measuring glass, warm the honey in the microwave for 10 seconds until warm and runny. Add the almond butter and vanilla to the honey and mix quickly. Pour evenly over the dry ingredients and stir quickly until well mixed.
Place the batter in the glass baking dish. It will be firm, but you will be able to uniformly distribute it with ease. Once it is distributed well, lay a sheet of wax paper over the batter and firmly press it into the pan so that it is compressed evenly throughout the pan. Remove the wax paper.
Place into a 350 degree oven for 12 minutes. I typically remove the bars from the pan by pulling up the foil on the sides and transferring it to a cutting board to cool for 10 minutes while it is still in the Reynolds Release. Once it is cool enough to touch, pull the foil out from under the bars and cut into squares.
These keep quite well as there are no dairy ingredients to "go bad". I usually place them in a gallon sized Ziploc bag and the whole family grabs them as we like. They are good for 4-5 days, but they usually don't last that long! :)