Granola Bars

Preperation time
10 m
Skills level

Serving size
8 large bars or 16 smaller bars
Country of origin

Preparation time: 10 m
Cooking time: 35 minutes m
Servings: 8 large bars or 16 smaller bars

Ingredients

  • 1/2 cup almonds
  • 1/2 cup oats
  • 1/2 cup sunflower seeds
  • 2 tablespoons flax meal
  • 1/2 cup raisins (I used a mix of yellow and dark ones)
  • 1/4 cup creamy peanut butter (like a PfitB Peanut Butter Spread)
  • 1/4 cup maple syrup (regular or sugar-free)
  • 1 teaspoon vanilla extract
  • dash cinnamon, cardamom, and salt
  • optional, tiny drizzle of honey
  • Topping: 1/2 cup chocolate chips and 1 teaspoon coconut oil, melted
  • loaf pan
  • individual 6-inch food safe plastic bags found on Amazon for storing
Recipe Type:
Course:

These granola bars are my new favorite snack for when I’m on the run. They are sweet and salty all in one bite. They hold up really well and are great for gift giving.

Preheat the oven to 350 degrees.

Rough chop the almonds and add them to a parchment lined baking sheet along with the oats, sunflower seeds, and flax meal. Mix together and bake for 12 minutes.

In the meantime, in a bowl, add the peanut butter, maple syrup and vanilla and mix the wet ingredients. Then add the raisins and cinnamon, cardamom and sea salt to your liking.

Note: use a liquidy peanut butter, if you can find it. Otherwise, you may need another tablespoon of maple syrup.

Once the dry ingredients are toasted, add them to the bowl with the wet ingredients and mix well. Add the newly formed mixture to a parchment lined loaf pan and press them firmly into the bottom of the pan.

Bake for 22 minutes. Take out of the oven, drizzle with a tiny bit of honey, if desired, bake 2-3 more minutes. Cool for 15 minutes.

Flip over the large loaf bar and add melted chocolate, covering the entire bottom, and chill in the freezer for 5 minutes, or until hardened.

Then flip over, so the chocolate is now on the bottom, and add a drizzling of chocolate to the top. Allow it to harden in the freezer and then cut into 8 large bars or 16 smaller ones. You can store these in the individual food safe bags on the counter or in the fridge. I like them cold. Also, they should freeze well.

Note: feel free to adapt this recipe by adding in your favorite protein or collagen powder. You may have to add more maple syrup to adapt for the extra dry ingredients. You may use regular maple syrup or sugar-free maple syrup.

Enjoy!