Granola Bars

Granola Bars (gluten free, vegan, paleo)

 
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Granola bars have always been a go to snack for me since I was a kid. They are a great on the go snack and they basically taste like a candy bar in disguise as something healthy. Obviously as I got older, I learned that they taste like a candy bar, because most of the them basically are. So for a while I switched to protein bars instead, but the same issues goes for them too. Although I have come across some clean protein bar companies over the years that taste good and are actually healthy, I still wanted just a granola bar occasionally. So I decided to make some, only without the grain and refined sugar, and I added some much needed protein and healthy fats. Unlike traditional granola bars, these will actually leave you satisfied. Healthy fats and protein are great for warding off hunger. Most granola bars are made with oats, which are great for a quick energy fix, but usually still leave you feeling hungry, at least in my case. So if you’re like me and need that more substantial snack and you want something that you can just grab and go, then you should defiantly try these bars!

 

Details

Snacks, gluten free, vegan, paleo

Ingredients

  • 2 tbsp. ground flax seed

  • 3 tbsp. water

  • 1/4 cup maple syrup

  • 1/2 cup cashew butter (or nut/seed butter of choice)

  • 1 tsp. vanilla extract

  • 1/2 cup pumpkin seeds chopped

  • 1 cup cashews chopped (or nuts/seeds of choice)

  • 1/2 cup chocolate chips

  • 1/2 cup unsweetened shredded coconut

  • 1/3 cup coconut oil

Instructions

  1. Preheats oven to 325 degrees.

  2. In a small bowl combine flax meal and water. Set aside

  3. In a small sauce pan on low heat combine coconut oil, cashew butter, maple syrup, and vanilla. Heat and stir until smooth. Let cool for about 10 minutes.

  4. In a large bowl combine chopped cashews, pumpkin seeds, chocolate chips, flax meal and shredded coconut.

  5. Add cooled cashew butter mixture to the bowl and stir until well combined.

  6. Pour evenly into an 8x8 brownie pan and bake for 30 minutes or until golden brown.

  7. Let cool completely before cutting.

  8. Store in refrigerator. They are okay at room temperature to take somewhere but try not to let them get too warm or they will melt a little.

Note: (if using a different nut/seed butter other than cashew like, pumpkin or sun butter, it will change the overall taste. Almond butter and cashew butter are the most neutral tasting. But if you like a more peanut butter flavor use sun butter.)




recipesKristin Reissides, gluten free, paleo, vegan