Do you ever have those weeks? The ones where it doesn’t seem humanly possible to get everything done… let alone eat. Now that the semester is in full swing, I find myself resorting to my random assortment of prepackaged energy bars. As I rush from one place to another larabars, luna bars, cliff bars soon become my best friend. While these bars do contain protein as well as added vitamin and minerals, they also contain a lot of unnecessary sugar and after awhile can become quite an expensive habit. In efforts to assist your health and wallet, today I’ll be sharing with you one of my favorite easy recipe for homemade granola bars from the blog Powerhungry. Camilia does an excellent job recreating your favorite power bars, so you should definitely check it out!
These bars have a consistency of a chewy oatmeal cookie and just a hint sweetness. This recipe is extremely versatile, so feel free to experiment and add your favorite mix ins or substitute a different nut butter. I recommend pulsing the rolled oats to give these bars a better texture and allow the nut butter to stick better.
A few of my favorite combinations are pretzels, honey, and peanutbutter. Chocolate, peanut butter, and crasins and almonds.
- 1 and ¼ cups crisp rice cereal
- 1 cup uncooked quick-cooking oats
- 2 tablespoons ground flaxseed (flaxseed meal)1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
- ¼ cup finely chopped nuts or seeds (pepitas are great)
- ⅓ cup honey, maple syrup or brown rice syrup
- ½ cup nut or seed butter of your choice (e.g., peanut butter, almond butter, sunflower seed butter)
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon ground cinnamon
1. Combine all dry ingredients and mix ins
2. Warm nut butter (or sun butter if you have a nut allergy) and sweetener (agave nectar, maple syrup, honey, molasses, or feel free to experiment with dates) in microwave safe bowl for about 15 seconds.
3. Pour dry ingredients into bowl with warmed nut butter and sweetener, mix until evenly coated and able to stick as together. Add more nut butter and a touch of sweetener if not sticking.
4. Press into a non stick pan (coated with cooking spray), freeze for about 20 minutes, cut, and enjoy! 🙂
Note: these can be stored an air tight container in the fridge for up to one week.
Written and made with love from Molly
Sophomore in Dietetics, swing dance aficionado, coffee and chocolate lover for life, Thoreau enthusiast, and proud owner of three gnomes.
“People who love to eat are the best kinds of people.” -Julia Child
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