Where did the summer go? I am already starting to prepare for back to school, which makes me sad. BUT on the bright side, it is my last year of university then I’m a free girl! Not only do I do my back to school shopping for supplies, I make a ton of granola bars and baked goods to freeze. When I am preparing for my day and packing a lunch, I love to be able to grab a granola bar or muffin from the freeze and add it to the lunch bag. Not only does it act as a ice pack to keep the lunch cool, it will thaw by the time I go to eat it. Take about handy right!? I am also not one who functions well in between meals so I make sure I have tons of snacks to give me energy to make it through the day.
These granola bars are great because they are mostly sweetened with natural sweeteners so you will not get that processed sugar crash! The heartiness in these energy bars allows you to feel fuller and satisfied longer. With a perfect balance of protein, fibre, carbs and healthy fats. These crunchy yet chewy bars are a keeper in my books!
- 1/2 cup (125 ml) almonds, finely chopped
- 1 1/2 cups (375 ml) gluten free rolled oats
- 1 1/4 cups (300 ml) gluten free rice crisp cereal
- 1 teaspoon (4 ml) ground cinnamon
- 1/4 cup (60 ml) hemp seeds
- 1/4 (60 ml) sunflower seeds
- 1/4 cup (60 ml) unsweetened shredded coconut
- 2 tablespoons (30 ml) chia seeds
- 1/2 cup plus 1 tablespoon of brown rice syrup
- 1/4 cup (60 ml) almond butter or peanut butter
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 cup (60 ml) mini non-dairy dark chocolate chips (optional)
- Line a square pan with parchment paper or other nonstick surface
- In a large bowl combine oats, almonds, rice crisp, hemp seeds, sunflower seeds, coconut, chia seeds and cinnamon. Mix.
- In a small sauce pan, stir together brown rice syrup and almond butter until nicely mixed. Cook over medium heat until mixture slightly bubbles. Remove and add in vanilla extract.
- Pour mixture over dry ingredients and combine using a spatula. It is very thick and hard to stir. If your using chocolate chips, allow mixture to cool before adding them in.
- Transfer mixture to pan and spread evenly. Lightly wet your hands and push mixture into the pan evenly.
- Place pan in freezer for 10 minutes (or until completely firm)
- Lift square out of pan using the parchment paper. Place on cutting board. Using a pizza roller or knife, cut 6 rows and then slice in half to make 12 bars.
- Wrap bars individually or place them in snack ziplock bags. Store in freeze or fridge. These bars will last up to 2 weeks in the fridge and 1-2 months in the freezer.