After posting a picture of my homemade granola bars, I was flooded with recipes requests! Here are the two recipes I used for the bars pictured below. If you want more recipes, book an appointment with me today to receive an individualized meal plan that suits your dietary needs and preferences.
SUPER EASY GRANOLA BARS
Ingredients
5 medjool dates OR figs, pitted
1/4 cup brown rice syrup
1/4 cup natural sunflower seed or almond butter
1 cup raw mixed nuts or seeds or your choice, chopped
1 1/2 cups rolled oats (gluten free if necessary)
optional additions: mini chocolate chips, unsweetened dried fruit etc.
Instructions
- Process dates in a food processor until it forms dough like consistency. If you don’t have a food processor, mush together using your hands until a ball forms
- Place oats, mixed nuts and dates in mixing bowl.
- Warm brown rice syrup and sunflower/almond butter in a small saucepan over low heat-it is ready when small bubbles appear on the side of the pot. Use a spatula to scrap out entire mixture and pour over dry ingredients. Break up dates using a spoon to mix throughout.
- Once mixed, transfer to an 8×8-inch baking dish lined with parchment paper so they lift out easily.
- Press down firmly with spatula until flattened-press hard to make sure bars stay together.
- Let firm up in freezer for 15-20 minutes.
- Remove bars from pan and chop into 10-12 even bars depending on desire size. Store in an airtight container for up to a few days or in freezer to keep them fresh for longer.
Adapted from Minimalist Baker
SUPERFOOD GRANOLA BARS
Ingredients
1 ½ cups rolled oats (gluten-free if necessary)
1 cup milled flax seed
¼ cup pumpkin seeds
¼ cup hemp seeds
¼ cup sunflower seeds
3 tbsp unsweetened shredded coconut
½ teaspoon ground cinnamon
¼ teaspoon fine-grain sea salt
¼ cup each brown rice syrup and VitaFibre IMO syrup (Or ½ cup brown rice syrup, but will contain more sugar)
¼ cup raw almond/sunflower seed butter (nut-free it using sunflower seed butter)
1 teaspoon pure vanilla extract
¼ cup mini dark chocolate chips (optional)
Instructions
1. Line 8×8 inch pan with two pieces of parchment paper (one going each way).
2. In a large bowl, combine the oats, flax, pumpkin seeds, hemp seeds, sunflower seeds, coconut, cinnamon, and salt and mix.
3.In a small saucepan stir together the brown rice syrup, VitaFibre, and almond butter until well combined. Cook over low heat until the mixture softens and bubbles slightly around the edges, remove from heat and add vanilla.
4.Pour liquid mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oat mixture are coated in the wet mixture. If using the chocolate chips, let mixture to cool slightly before folding in to prevent melting.
5. Transfer the mixture to pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a roller/large spatula to press the mixture firmly down, which helps the bars hold together better.
6.Place the pan in the freezer chill for 10 minutes. Lift the bars out of the pan, using the parchment paper as handles, and place it on a cutting board. With a serrated knife, slice square into 6 rows and then slice them in half to make 12 bars total.
7.Wrap the bars individually in plastic wrap/foil and store in airtight container in refrigerator for up to 2 weeks. Alternatively, store them in freezer for up to 1 month.
Adapted from Oh She Glows
***Substitution for brown rice syrup with honey or maple syrup in both recipes will produce bars that are crumbly and don’t stick together. You are more than welcome to try, but we aware they may not travel well and need to be eaten straight from the fridge.
