It’s finally Spring! Not that it’s easy to tell with the snow that came down this weekend, but warmer temperatures are coming!
Life has been busy as we’ve been working hard in and out of the gym to get ready for vacation. I couldn’t let this site go any longer without a new post, and looking in my cupboard for inspiration on what to write about and or bake, it became clear….
I am positively addicted to granola bars.
This is not a bad thing.
They are quick energy before a workout, offer a little sugar boost without a ton of fats and carbs, and there are so many flavors out there!
I decided I’d like to try and make my own since it’s been a while (too long really) since I made something new.
After an unsuccessful attempt last week I was left with a large bag of crumbly dried granola bits. We still ate what was made, but it had to be with a spoon…and not so easy to eat to while driving or in a rush! So I retraced my steps, made some changes, and NOW have the recipe settled.
Some things to keep in mind before we get to the recipe:
Be creative – If you don’t like dried cranberries, use something you do like! White chocolate chips are really good too so give those a shot!
Keep Them Cool – Since these aren’t packed with preservatives, you’ll need to keep them refrigerated until time to eat. Room temperature is fine, but they will get soft.
NO AGAVE – Use honey, or like I did, coconut nectar. It needs a thicker base to stick together, not a thin syrup.
Cranberry Granola Bars
1 Cup Rolled Oats (100g)
1 Cup Granola Mix (130g) *I used a hemp granola from Bulk Barn
1/4 Cup Chocolate Chips (60g)
3 TB Ground Flax (20g)
1/2 Cup Dried Cranberries (80g)
1 tsp Cinnamon (5g)
3 TB Nut Butter (45g)
6 TB Honey/Coconut Nectar (90ml)
1 tsp Vanilla
You can mix the ingredients by hand in a large bowl, or use a mixer on low speed.
Combine the first 6 ingredients and mix well.
Add nut butter, nectar, and vanilla, and continue mixing until well blended.
Line an 8×8 pan with saran wrap and spread mix evenly, pressing it down tightly.
Refrigerate for 30-45 minutes, or until firm.
Remove from fridge and cut into 16 bars.
I wrapped mine separately to make them easier to store and tote.
There are only 14 pictured….2 didn’t make it to the photo session 😉
Keep these refrigerated to maintain shape until ready to eat!
Until next time…eat well and love life!