Nutty and light, these granola bars are a simple and nutritious on-the-go snack or meal.
Time Commitment:
Light: About 15 minutes
Cooking Level:
Easy
Ingredients:
1 c Whole Grain Oats (not instant)
1 c Puffed Rice*
1 c Puffed Millet*
1 c Puffed Corn*
½ tsp salt
2 tbsp Peanut Butter*
2 tbsp Sun Butter*
¼ c Tahini (or about 4 tbsp)
½ c Lakanto Maple Syrup*
1 oz Mixed Nuts
1 tbsp Chia Seeds
½ c Dried Cranberries
Instructions:
Chop, blend, or smash the puffed corn (I put it in a plastic bag and smashed it until they were smaller chunks).
Finely chop the mixed nuts.
Mix dry ingredients (grains, plus salt), then add the rest of the ingredients and mix well (yes, it is that easy!). As you mix it together, you will notice it is a similar texture to rice crispy treats (but far less sticky).
Spray a 9x13 pan with cooking spray, dump mixture into pan, cover with plastic wrap and press firmly so mixture is tightly compressed. Leave covered and refrigerate for several hours (at least 4, preferably longer). Cut into 18 rectangles and serve, or package into individual servings (wrap in plastic wrap, put in snack bags, etc.) and leave refrigerated until ready to eat.
Nutrition Facts (per bar):
Makes about 18 servings.
Calories: 96 Fat: 5g Carbohydrates: 11g Protein: 3g Fiber: 2.5g Sugar: 2.5g
Notes:
*I have provided links to some of the products I used in this recipe. You may substitute cereals or other ingredients (for example, use honey instead of Lakanto Maple Syrup, or other dried fruit/nuts, cereals, etc.) but this will, of course, affect the nutritional value.
This is a looser granola bar than a traditional store-bought bar. The mix must be firmly pressed and allowed to set for several hours for best results; gently scooping the bars out of the pan with a spatula will help them stay together, but don't be surprised if they crumble a bit-they still taste amazing! Wrap individually and store in the refrigerator.
Variation:
I made a separate batch for my daughter without the nuts or fruit and substituted the peanut and sun butters for chocolate hazelnut spread. This is a more kid-friendly variation for kiddos used to more sugar in their snacks or kids (like mine) who do not like the taste of nuts or nut butters. Using hazelnut spread will also affect the nutritional content of the recipe.
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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