Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Snack Bars

Robert is obsessed with "bars" these days - meaning the "pre-packaged, not quite sure if I can pronounce all of the ingredients even though it says organic" kind.  Alas, with a new baby sister, I've been taking some shortcuts and he's had a few more bars than I would like to admit.  Finally, I decided that I should just make my own so I know they contain good ingredients.  The result is delicious.  Seriously, I can't stop eating them.

Snack Bars

  • 1 1/2 cups Rolled Oats

  • 1 cup dried, pitted Medjool Dates

  • 1 cup raw Almonds

  • 1 cup dried Zante Currants

  • 1/4 cup Honey

  • 1/4 cup Almond Butter


  • Preheat the oven to 350.

  • Line an 8x8 pan with parchment paper.

  • Spread the Rolled Oats in a baking pan and toast for about 15 minutes.

  • Meanwhile, place the Dates in a food processor and run it until the dates have been pulverized and turn into a doughy ball.

  • Pour the Dates, Almonds, Rolled Oats, and Currants into a large mixing bowl.

  • In a saucepan over medium low heat, combine the Honey and Almond Butter until it is warm and combined. Stir frequently.

  • Pour the Honey/Almond Butter mix over the Oat mixture. Thoroughly combine all ingredients, making sure the dates aren't clumpy.

  • Press the thickened mixture into the 8x8 pan. Use a second piece of parchment paper on top to press everything down into an even sheet.

  • Freeze for about 15 minutes, or until the bar mixture has solidified.

  • Take the pan out of the freezer and lift everything out using the bottom sheet of parchment paper. Slice the bars into your preferred size.

If for some freakish reason these bars last longer than a few days, you can stick them back in the freezer and pull them out as needed.  Ours aren't going to last long enough to merit a refreeze!

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