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Recipe: Peanut Butter & Jelly Bars

Need a quick, filling breakfast as you run out the door? Check out these PB & J Bars - the grown-up version of our favorite childhood sandwich!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

On mornings when you need to bolt out the door, these bars full of protein, healthy fats, carbs and fiber are little lifesavers. Nutritionally charged gluten-free quinoa flakes can be found at most health food shops.

Serves 12

2 cups raspberries
3 Tbsp. chia seeds
1 1/2 cups quinoa flakes
1 cup dried plums, chopped
1 cup roasted unsalted peanuts
1/3 cup sun ower seeds, shelled
3 Tbsp. ground  flaxseed
1 tsp. allspice
1/4 tsp. sea salt
1/3 cup creamy peanut butter
1/3 cup pure maple syrup

Pulse the raspberries and chia seeds in a food processor. Place mixture in a bowl and set aside for 1 hour.

In a clean food processor, add quinoa flakes, dried plums, peanuts, sunflower seeds, flaxseed, allspice and salt and blend until pulverized. Add raspberry-chia mixture, peanut butter and maple syrup and blend until everything clumps together.

Place mixture in a greased or parchment-lined square baking pan (8 in. x 8 in.) and press down firmly into an even layer. Freeze for 1 hour, then slice into 12 bars.

Nutritional info: 270 calories, 8g protein, 14g fat (2g saturated), 32g carbs, 7g fiber, 55mg sodium

These Runners Were Not Prepared to Love Non-Alcoholic Beer

L. Renee Blount and Outside TV host Pat Parnell posted up at a popular trailhead, handed out free Athletic Brewing craft non-alcoholic beer, and then recorded runners’ live reactions. Want to find out what all the hype’s about? Click here to discover a world without compromise.

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